Portabella Mushroom With Spinach and Feta Lasagna (Vegetarian)

From: Lacer

On Oct 14, 2009

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.

From: EmilyMM

On Sep 27, 2009

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.

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: chefsgk

On Dec 5, 2007

This was a good veggie lasagna recipe! I followed everything exactly. The only thing I will change next time is to cut the mushrooms into much smaller and thinner pieces. Also, I did not think the sauce was worth the extra effort. Next time I will use canned sauce. Thank you for the recipe!