My post/request is a simple one: share your favourite recipe(s)! I love cooking, I love tasty food, and I think everyone deserves to have the ability to prepare some delicious food themselves. So please...share your favourite recipes with us! Yummy food for all! Hooray! Below, you can find my recipe for a portabello mushroom lasagna w/ spinach and feta...and no, I'm not a vegetarian...this is just simply delish!
Portabello Mushroom With Spinach and Feta Lasagna (Vegetarian)
time to make 1¼ hours 40 min prep
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 tablespoon balsamic vinegar (optional)
bunch fresh basil
1 teaspoon dried oregano
garlic salt and pepper
2 cups shredded mozzarella cheese, divided (more if desired)
1 cup feta cheese, crumbled (more if desired)
package fresh spinach
1 egg, slightly beaten
1/2-1 lb portabello mushrooms, cut into 1/4 inch thick slices
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. Cook the lasagna noodles until soft.
4. 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.
5. in a medium bowl, stir together 1-1/2 cups mozzerella cheese, feta cheese, spinach and the egg.
6. In the bottom of the prepared baking dish, spread 1/3 of the sauce on the bottom.
7. Layer 3 pieces of cooked lasagna noodles on top of the sauce.
8. Then 1/2 of the cheese mixture.
9. Then 1/2 of the sliced mushrooms.
10. Then another 1/3 of the sauce; repeat.
11. Top with the remaining pasta, then the balance of the sauce and then mozzerella cheese.
12. Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese melts.