Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Portabella Mushroom With Spinach and Feta Lasagna (Vegetarian) Recipe
    Lost? Site Map

    Portabella Mushroom With Spinach and Feta Lasagna (Vegetarian)

    Portabella Mushroom With Spinach and Feta Lasagna (Vegetarian). Photo by rpgaymer

    1/3 Photos of Portabella Mushroom With Spinach and Feta Lasagna (Vegetarian)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    40 mins

    30 mins

    Kittencalskitchen's Note:

    This is a wonderful vegetarian dish! If desired, regular mushrooms may be substituted for the portabellos, but the regular mushrooms should be sautéed first to release any moisture, To make things easier, you may Classico pasta sauce for this recipe or just use your own favorite sauce --- prep time includes boiling the pasta.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Set oven to 350 degrees.
    2. 2
      Grease a 13 x 9-inch baking dish.
    3. 3
      Cook the lasagna noodles until soft.
    4. 4
      Meanwhile in a saucepan, stir together the tomatoes (with juice), tomato sauce, tomato paste, vinegar and seasonings; heat till a medium boil; reduce the heat, cover, and simmer for 20-25 minutes.
    5. 5
      in a medium bowl, stir together 1-1/2 cups mozzarella cheese, feta cheese, spinach and the egg.
    6. 6
      In the bottom of the prepared baking dish, spread 1/3 of the sauce on the bottom.
    7. 7
      Layer 3 pieces of cooked lasagna noodles on top of the sauce.
    8. 8
      Then 1/2 of the cheese mixture.
    9. 9
      Then 1/2 of the sliced mushrooms.
    10. 10
      Then another 1/3 of the sauce; repeat.
    11. 11
      Top with the remaining pasta, then the balance of the sauce and then mozzarella cheese.
    12. 12
      Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese melts.

    Ratings & Reviews:

    • on September 11, 2012

      55

      Excellent! I do make a few modifications, basically because we like lots of cheese. I use a full 8 ounces of feta and 3 cups of shredded mozzarella in the lasagna itself (about 12 ounces). I up it to two eggs so it will bind well. I don't increase the amount of spinach. I put an extra 1 cup of mozzarella on the top, but not until it is done baking for about 45 minutes. I'm not sure why I need to bake it longer than the recipe states. After it is fully heated through and the mushrooms are cooked, I remove the cover and sprinkle the 1 cup (4 ounces) of mozzarella on top. Then I bake about 10 minutes longer until the mozzarella is melted. This has become a go-to recipe and is made every 2 or 3 weeks.

      I have discovered that substituting a 24 ounce jar of Prego chunky vegetable, mixed with 1 Tablespoon of balsamic vinegar works as well for us as making the sauce from scratch -- and is much quicker.

      I have also used white button mushrooms instead of portabella but it is essential to cook them first.

      If time permits, I also cook the portabellas first. I just like it a little bit better this way, but it is not essential.

      Thank you for the yummy, and easy, lasagna recipe

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2010

      45

      This was very very good! I used 4 large mushroom caps which was perfect. Made the sauce exactly as written and liked it very much. I hold off on the 5th star because I didn't have enough sauce. I topped with 1/2 another can of diced tomatoes. I also used closer to 1 3/4 cup feta and 3 cups mozzarella. The cheese still wasn't truly noticeable. Everything melded so well! Spinach hating Fiance scarfed it down like crazy, as did I. This is a keeper with a couple small modifications! Try it!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2010

      55

      Wonderful! This doesn't taste like anything vegetarian that I would expect - it tastes great! As another layer to my lasagna I add provencal roasted olives (seasoned of course) and the combination beats any real-meat lasagna I've had in a restaurant.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (37)

    Advertisement

    Nutritional Facts for Portabella Mushroom With Spinach and Feta Lasagna (Vegetarian)

    Serving Size: 1 (244 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 288.5
     
    Calories from Fat 105
    36%
    Total Fat 11.7 g
    18%
    Saturated Fat 6.8 g
    34%
    Cholesterol 62.0 mg
    20%
    Sodium 814.3 mg
    33%
    Total Carbohydrate 31.1 g
    10%
    Dietary Fiber 4.1 g
    16%
    Sugars 7.7 g
    30%
    Protein 16.6 g
    33%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites