Portabella Lasagna Bella Monica

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READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Mushrooms:
  • Toss portobella slices with olive oil and season with salt and pepper.
  • Transfer to baking sheet and bake 12-15 mins until dark and meaty; set aside.
  • Tomato-cheese sauce:
  • In a large mixing bowl, combine tomato sauce, eggs, ricotta, Parmesan, shredded mozzarella, and Asiago cheese, salt and pepper.
  • Layers:
  • Lay 1 pasta sheet in the bottom of an 9x13x3 1/2" lasagna dish or other deep baking dish.
  • Top with 1/8th of tomato-cheese mixture.
  • Assemble the remaining ingredients in the following order:
  • 2nd pasta sheet topped with 1/8th of tomato-cheese mixture and 1/2 of the spinach.
  • 3rd pasta sheet topped with 1/8th of the tomato-cheese mixture and 1/2 of the portobellas.
  • 4th pasta sheet topped with 1/8th of the tomato-cheese mixture and the sun dried tomatoes.
  • 5th pasta sheet topped with 1/8th of the tomato-cheese mixture and the remaining 1/2 of the portobellas.
  • 6th pasta sheet topped with 1/8th of the tomato-cheese mixture and the remaining 1/2 of spinach.
  • 7th pasta sheet topped with 1/8th of the tomato-cheese mixture.
  • 8th pasta sheet topped with 1/8th of the tomato-cheese mixture and the fresh mozzarella slices.
  • Bake until lasagna is bubbling, appx 30 minutes.
  • Sauce:
  • While lasagna is baking, in a saucepan, combine cream and wine; bring to a boil and cook 10 to 15 minutes until reduced by half. Stir in parsley, sage, rosemary, and chives. Season to taste with salt and pepper.
  • To serve, cut baked lasagna into squares and spoon warm sauce over it.
  • *NOTE: You may sub boxed lasagna noodles, using three noodles per layer. Follow package directions for cooking and draining lasagne noodles before assembling.
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