Portabella Mushroom With Spinach and Feta Lasagna (Vegetarian)

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!

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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.

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Absolutely perfect blend of flavors! This is my new favorite lasagna, the sauce is definitely worth the extra effort and is what makes this dish truly special. I have also added 1/4 tsp crushed red pepper to the sauce when I am in the mood for a little heat, but it is excellent without it too. Whole wheat lasagna noodles worked very well with this. Thanks for posting!

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This is awesome! I used some low fat cheeses as I'm on Weight Watchers and it worked out at about 8 points (in the UK) for a large serving. Definitely worth it!

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Loved it! After looking at some of the other reviews, I made my own sauce. I sauted some onion and garlic in olive oil til tender, then added 28 ozs of diced tomatoes and 8 ozs tomato sauce. To that, I added a jar of spaghetti sauce ( I like Barilla Tomato and Basil), 1/3 cup chopped Kalamata olives, 1/4 c red wine, black pepper and 1/2 tsp red chile pepper)we like the heat) and simmered for about 1 1/2 hours. I always add the Kalamatas to my sauce for added zing and they went great with the feta cheese. I used about 2 1/2 cups of Mozzerella and I think next time I would add a little more feta for added flavor. I used baby portabellos that were already sliced. and baked it for about 35 minutes. Delicious! A definite keeper!

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We really enjoyed this! It had a luxurious taste for a vegetarian lasagna and wasn't filled with a mix of vegetables that ruin the taste. I usually use ricotta but we felt that the lack of it may have made this come together in a creamier way.
Will make again and again.

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100% delicious! My partner made this due to the fact that he loves vegetarian lasagne and it was totally amazing! We are both omnivores and eat anything, however I was slightly concerned I would notice the lack of meat in this, but when I tasted it I loved the flavour! The portabella mushrooms add a really nice "meatiness" to the dish. I love the fact that we didn't have to bother making a cheese sauce and my partner described the use of egg to bind the ingredients as "genius". We loved it so much that we have no plans to make any other type of lasagne for a long time - we can't get enough of this one! We have added it to our shopping list for this week. It is also a very cheap/health-conscious meal to make as the cheese goes a long way and you can substitute the cheeses for low fat versions which is what we have done. Cannot praise this enough!

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This is delicious, enjoyed by DH, DD (toddler) and I. I made ours gluten-free by using a rice pasta. I used a dash or real cider vinegar as I don't use balsamic vinegar for religious reasons. I used regular mushrooms and did like the intro says to sauté first. I used garlic salt in replacement of garlic powder as that is what I had. I was using what was available so I used haloomi cheese instead of mozzarella which was fine but not as soft of course. I decided to use baby spinach, steam then chop and squeeze out the moisture. Followed the rest and would make this again, I don't see why not!

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Very tasty, very easy. Only change was to use a cup of cottage cheese instead of feta, as that's the way I was brought up making lasagna. :)

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I first tried this recipe a year ago and we have made it numerous times since then. It's a great vegetarian dish. We use wheat lasagna noodles and add extra spinach. Because we like a hint of spice in everything, we also add crushed red pepper to the sauce. We also buy the sliced baby bellas so it makes it a lot easier when preparing.

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Really, really good! I made the sauce and I loved the tang the balsamic gave it. A very hearty vegetarian meal!

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This was just gorgeous. We found out last minute at our little restaurant that we were having 20 vegetarians coming at the last minute. This got rave reviews from every single person that had it.

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I can't give this anything less than 5 stars as I made it on Thurs night and my husband has been happily eating the leftovers every meal since! Loved the combo of cheese, feta and portabella mushrooms - really excellent. We also used store-bought sauce - a garlic sauce from Trader Joe's. VERY yummy, thanks!

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I liked the feta mixture quite a bit, I just felt the proportions of everything were off. I had to add cheese, doctor the sauce, and cook for an extra 20 minutes.

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Wow! This was amazing! I thought the lack of ricotta or cottage cheese whould be strange in a lasagna, but no one even noticed it was missing! For the sauce, I used a 15oz can of sauce instead of the 8oz can, and it turned out great. I agree with some of the other reviews that the mushrooms are a great addition, and should not be skipped. I used two portabella mushrooms, which was a good amount. Yum!

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I so enjoyed this! I fixed my daughter and son in law this for dinner, so fixed myself a vegetarian one. I halved the recipe. Thanks!

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This lasanga is just wonderful and actually very hearty! All of the other lasangas I've made come out really watery but this was perfect! I did use 2 cups Prego 3 cheese sauce instead of making it fresh b/c I was in a hurry. Great job!

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Absolutely wonderful! I followed other's advice and made extra sauce and since we are cheese lovers, I added a carton of Ricotta cheese to the cheese mixture - it was a big hit with the whole family. I highly recommend you try this one!

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This was a good veggie lasagna recipe! I followed everything exactly. The only thing I will change next time is to cut the mushrooms into much smaller and thinner pieces. Also, I did not think the sauce was worth the extra effort. Next time I will use canned sauce. Thank you for the recipe!

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I tried it and it was excellent. I used white button mushrooms from Trader Joe's. I also used Trader Joe's spaghetti sauce and also their no boil lasagna noodles. I made no other changes and it came out fantastic. It also keeps very well as I made it on Wednesday and served it to guests on Sunday and everyone loved it. Thanks for posting!

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