☆ Healty PORTABELLA MUSHROOM WITH SPINACH AND FETA LASAGNA (VEGETARIAN)

How to Make PORTABELLA MUSHROOM WITH SPINACH AND FETA LASAGNA (VEGETARIAN) Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

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.

by: Kittencalrecipezazz