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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (243g) Recipe makes 8 servings |
||
| Calories 297 | ||
| Calories from Fat 106 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.8g | 18% | |
| Saturated Fat 6.9g | 34% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 849mg | 35% | |
| Potassium 801mg | 22% | |
| Total Carbohydrate 33.2g | 11% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 8.1g | ||
| Protein 16.9g | 33% | |
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07. Sabados - Saturdays Lunch Buffet
Restaurant critic "el Graucho"
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Portabello Mushroom With Spinach and Feta Lasagna (Vegetarian)
By: KITTENCAL
Jul 9, 2004
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.
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
1
Set oven to 350 degrees.2
Grease a 13 x 9-inch baking dish.3
Cook the lasagna noodles until soft.4
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.5
in a medium bowl, stir together 1-1/2 cups mozzarella cheese, feta cheese, spinach and the egg.6
In the bottom of the prepared baking dish, spread 1/3 of the sauce on the bottom.7
Layer 3 pieces of cooked lasagna noodles on top of the sauce.8
Then 1/2 of the cheese mixture.9
Then 1/2 of the sliced mushrooms.10
Then another 1/3 of the sauce; repeat.11
Top with the remaining pasta, then the balance of the sauce and then mozzarella cheese.12
Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese melts.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Pasta, Rice & Grains > Pasta > Lasagna
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: The Obvious Cook
On Aug 16, 2008
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!
From: Blos
On Jan 15, 2008
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!
From: ClareVH
On Jul 18, 2004
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!
From: maryL in Canada
On Sep 24, 2006
I made this yesterday for a dinner party I catered. The vegetarians in the group were really impressed. Thank you for an excellent recipe. I'll have repeat customers thanks to this delicious recipe. MaryL
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