photo by celestemillett

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

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Ingredients

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Verified by SunnyJF

Original recipe makes 6 Servings

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.