portabella Mushroom w/spinach and feta lasagna

portabella Mushroom w/spinach and feta lasagna

4.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 255.3
  • Total Fat: 9.3 g
  • Cholesterol: 33.1 mg
  • Sodium: 717.4 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 4.5 g
  • Protein: 15.7 g

View full nutritional breakdown of portabella Mushroom w/spinach and feta lasagna calories by ingredient
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Number of Servings: 8


    9 - 10 whole wheat noodles (cooked), 1 (14 ounce) can diced tomatoes with juice, undrained, 1 (8 ounce) tomato sauce, 1 (6 ounce) tomato paste, 1 TBL balsamic vinegar, 1 TBL dried basil, 1 tsp. dried oregano, 1/2 - 1 tsp garlic powder, 2 cups shredded mozzarella cheese (part skim)divided, 1 cup feta cheese crumbled, 1 10 ounce spinach fresh or fozen, 1/2 - 1 lb. porabella mushrooms cut into 1/4 inch slices


1) set oven to 350 degrees, 2) grease a 13 X 9 inch baking dish, 3) cook lasagna noodles until soft, 4) meanwhile in a saucepan, stir together the tomatoes (w/juice), sauce, paste, vinegar and seasonings, heat till a medium boil, reduce heat, cover and simmer for 20 - 25 minutes 5) mix 1 1/2 of mozz. cheese and feta 6)in the bottom of the dish spread 1/3 of the sauce 7) layer 3 cooked lasagna on top of sauce, 1/2 of spinach and 1/2 of mushrooms and 1/2 of cheese mixture, and then 1/3 of the sauce, repeat. top with remaining paste and 1/2 cup of mozz. Cover with fiol and bake for 25 minutes, Uncover and bake for 5 - 7 minutes longer until cheese is melted

Number of Servings: 8

Recipe submitted by SparkPeople user PAM9542.

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