Portabella Mushroom With Spinach and Feta Lasagna

Portabella Mushroom With Spinach and Feta Lasagna

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
• 3 tablespoons Celia's Traditional balsamic vinegar
• 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

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 mozzarella 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 mozzarella cheese.
12. Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese melts.