Recipe by Kittencal@recipezazz
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.
Top Review by GourmetGrandma
Excellent! As always, Kittencal never disappoints! The only note I would add is that I realized the sauce needs to be divided into 4ths, not 3rds...bottom, two layers & top.
- 9-10 lasagna noodles, uncooked
- 396.89 g can diced tomatoes with juice, undrained (Italian style is okay)
- 226.79 g can tomato sauce
- 170.09 g can tomato paste
- 14.79 ml balsamic vinegar (optional)
- 14.79 ml dried basil
- 4.92 ml dried oregano
- 2.46-4.92 ml garlic powder
- salt and pepper
- 473.18 ml shredded mozzarella cheese, divided (more if desired)
- 236.59 ml feta cheese, crumbled (more if desired)
- 283.49 g package frozen chopped spinach, thawed and squeezed dry
- 1 egg, slightly beaten
- 226.79-453.59 g portabella mushroom, cut into 1/4 inch thick slices
Directions See How It's Made
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Cook the lasagna noodles until soft.
- 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.
- in a medium bowl, stir together 1-1/2 cups mozzarella cheese, feta cheese, spinach and the egg.
- In the bottom of the prepared baking dish, spread 1/3 of the sauce on the bottom.
- Layer 3 pieces of cooked lasagna noodles on top of the sauce.
- Then 1/2 of the cheese mixture.
- Then 1/2 of the sliced mushrooms.
- Then another 1/3 of the sauce; repeat.
- Top with the remaining pasta, then the balance of the sauce and then mozzarella cheese.
- Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese melts.