Spinach Mushroom Lasagna
Meatless lasagna with a rich flavor. Mozzarella and feta cheese combine to make a pleasing cheesiness without ricotta or cottage cheese.
Yield: 6 Servings Ready in 1 hours, 40 minutes
Cuisine: Main Ingredient: Lasagna noodles
favorite of 3 people 1 people want to try
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|1 tablespoonolive oil|
|6 ouncesportabella mushrooms; chopped|
|1 mediumonion; chopped|
|4 clovesgarlic; minced|
|14.5 ouncesvegetable broth; (I like to use homemade)|
|1 tablespoonfresh basil; chopped|
|5 ouncesfresh spinach; chopped|
|28 ouncestomato pasta sauce; (homemade or store-bought)|
|12 uncooked lasagna noodles|
|3 cupsmozzarella cheese; shredded|
|4 ouncescrumbled feta cheese; plain or garlic-herb|
Spinach Mushroom Lasagna Preparation
Heat olive oil in a large skillet on medium heat. Saute mushrooms, onion, and garlic 3 minutes. Stir in broth and basil, bring to a boil. Stir in spinach. Reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Preheat oven to 350(F). Layer 1/4 of the sauce mixture, a single layer of noodles, and 3/4 cup mozzarella cheese in a baking dish. Repeat these layers twice more. Then add the last 1/4 of the sauce, the last 3/4 cup mozzarella, and all the feta cheese on top.
Bake, covered with foil, for 45 minutes. Uncover and bake 15 minutes more, until bubbly. Let stand 10 minutes before cutting.
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