Portabella Lasagne Florentine

Portabella Lasagne Florentine Ingredients

9 Pieces; (about 8 oz.)	1/2 ts Garlic powder
1 cn (14-oz) diced tomatoes in	2 c (8 oz.) shredded part-skim
1 cn (8-oz) tomato sauce	1 c (4 oz.) crumbled feta cheese
1 cn (6-oz) tomato paste	1 pk (10 oz.) frozen chopped
1 tb Balsamic vinegar; (optional)	1 Egg; slightly beaten
1 tb Dried basil leaves	1/2 lb Portabella mushrooms; cut
1 ts Dried oregano leaves

Instructions for Portabella Lasagne Florentine

Here is another from the Hersheys site.....at the end of each recipe, it enables you to email it to a friend.....so this is the test....the other I cut and pasted......Enjoy!!!!! A Recipe from the Ronzoni Kitchens! Heat oven to 350?F. Cook pasta according to package directions. Meanwhile, in medium saucepan, stir together tomatoes with juice, tomato sauce, tomato paste, vinegar and seasonings; heat to boiling. Reduce heat; cover and simmer 10 minutes. In medium bowl, stir together 1-1/2 cups mozzarella cheese, feta cheese, spinach and egg. In 13x9-inch baking dish, spread 1/2 cup sauce. Layer 3 pasta pieces, one-half cheese mixture, one-half sliced mushrooms and 3/4 cup sauce; repeat. Top with remaining pasta, sauce and mozzarella cheese. Cover with foil; bake 25 minutes. Uncover; bake 5 minutes or until cheese melts. 12 servings. Nutritional Information: - ------------------------ Each serving provides: 190 Calories, 12 g Protein, 22 g Carbohydrates, 6 g Total Fat (3.5 g Saturated Fat), 35 mg Cholesterol, 430 mg So Posted to recipelu-digest Volume 01 Number 499 by Luanne on Jan 10, 1998

Main Ingredient: Cuisine: Uncategorized

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Portabella Mushroom Stroganoff

Grilled Portabella Mushrooms

Ingredient Insight - look inside this recipe

Balsamic Vinegar	Basil	Egg	Feta
Garlic	Mushroom	Oregano	Tomato

for flavor and categorization

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