Vodka Portobello Lasagna
- 1 package frozen chopped spinach 10 oz., thawed and squeezed dry
- 2 cups shredded mozzarella cheese about 8 oz
- 1 cup feta cheese crumbled
- 1 eggs slightly beaten
- 1 jar Bertolli(R) Vodka Sauce made with Fresh Cream
- 12 lasagna noodles cooked and drained
- 8 ounces portobello mushrooms sliced 1/4-inch thick
- Preheat oven to 375u0b0. Combine spinach, 1-1/4 cup mozzarella cheese, feta cheese and egg in medium bowl; set aside.
- Spread 1/2 cup Sauce in 13 x 9-inch baking dish. Layer 4 lasagna noodles, 1/2 of the spinach mixture, 1/2 of the mushrooms and 1/2 cup Sauce. Repeat, starting and ending with noodles. Top with remaining Sauce.
- Cover tightly with aluminum foil and bake 25 minutes. Remove foil and sprinkle with remaining mozzarella cheese. Bake uncovered 15 minutes or until cheese is melted. Let stand 10 minutes before serving.
mozzarella cheese, feta cheese, eggs, vodka sauce, lasagna noodles, portobello mushrooms
Taken from www.yummly.com/recipe/Vodka-portobello-lasagna-299049 (may not work)