KittenCal, you must have a bottomless supply of great recipes! This is another keeper (also note that this is a meatless recipe). I was a little bit concerned that the Feta cheese would be overpowering, but instead it added a nice robustness missing with ricotta. The portabello mushrooms added a welcome "meaty" texture. Several years ago I stopped pre-boiling my noodles (I skipped step 3), so to compensate for startine with dry lasagna noodles, I made some minor adjustments: 1. I used a 15 oz can of tomato sauce and added an extra 1/2 cup of water to the sauce. 2. I drained the spinach but did not squeeze it dry. 3. I baked it for 60 minutes before removing the foil. It came out perfect! Thanks for sharing!
This was excellent. The portions of tomatoes to mushrooms to spinach were perfect. I will definitely make this again for my vegetarian friends, although even the non-vegetarians loved it. I might add ricotta next time??
Tasty and fairly simple... the hardest part was slicing the mushrooms. I used a 6 oz container of feta and it worked well... it would certainly work with even more. Next time I think I'll cut the mushrooms into smaller pieces so it's easier to eat. Used 1/2 tsp of salt and 1/4 tsp of pepper... might increase salt to 3/4 tsp next time.
Wow! Who knew that vegetarian could taste so good! I could live on this stuff! I just used jarred pasta/spaghetti sauce and it turned out great!
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.
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!
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!
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. :)
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.
Really, really good! I made the sauce and I loved the tang the balsamic gave it. A very hearty vegetarian meal!