Community Pick
Portabella Mushroom With Spinach and Feta Lasagna (Vegetarian)
photo by Jonathan Melendez
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 9 -10 lasagna noodles, uncooked
- 1 (14 ounce) can diced tomatoes with juice, undrained (Italian style is okay)
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 tablespoon balsamic vinegar (optional)
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1⁄2 - 1 teaspoon garlic powder
- salt and pepper
- 2 cups shredded mozzarella cheese, divided (more if desired)
- 1 cup feta cheese, crumbled (more if desired)
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 egg, slightly beaten
- 1⁄2 - 1 lb portabella mushroom, cut into 1/4 inch thick slices
directions
- 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.
Reviews
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This was good. With a few changes, it could be great. As it is written, we felt it had way too much tomato paste (which lent a tinny, canned flavor to the dish). I would recommend cutting the tomato paste in half. I also think it needs some ricotta cheese, which could actually help cut the overwhelming tomato flavor of this dish. Overall, I think the cheese component needs to be beefed-up a bit. We used six large portabella mushroom caps (14 oz). This was a perfect amount.
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Wow, I really liked this more than I thought I would. It's the sauce that really made the dish for me, although I used canned tomato sauce instead of diced tomatoes. The addition of balsamic vinegar made the sauce tasty and tangy. I also added some brown sugar to the sauce, as I usually do when I make tomato sauce. I did seem to run out of sauce by the time I got to the top lasagna layer, so I'd urge people to double the sauce amount. Even if you have leftover sauce, you'll love eating it with bread or something.
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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.<br/><br/>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. <br/><br/>I have also used white button mushrooms instead of portabella but it is essential to cook them first. <br/><br/>If time permits, I also cook the portabellas first. I just like it a little bit better this way, but it is not essential.<br/><br/>Thank you for the yummy, and easy, lasagna recipe
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Tweaks
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Wow, I really liked this more than I thought I would. It's the sauce that really made the dish for me, although I used canned tomato sauce instead of diced tomatoes. The addition of balsamic vinegar made the sauce tasty and tangy. I also added some brown sugar to the sauce, as I usually do when I make tomato sauce. I did seem to run out of sauce by the time I got to the top lasagna layer, so I'd urge people to double the sauce amount. Even if you have leftover sauce, you'll love eating it with bread or something.