Posted by: Elle 10-03-99 10:13 AM
Portabella Lasagna Florentine
9 pieces (about 8 oz.) Lasagne, uncooked
1-3/4 cups (14-oz. can) diced tomatoes in juice, undrained
1 cup (8-oz. can) tomato sauce
2/3 cup (6-oz. can) tomato paste
1 tablespoon balsamic vinegar (optional)
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
1 cup (4 oz.) crumbled feta cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 egg, slightly beaten
1/2 lb. portabella mushrooms, cut into 1/4-inch thick slices
Heat oven to 350°F.
Cook pasta according to package directions.
Meanwhile, in medium saucepan, stir together tomatoes with juice, tomato sauce, tomato paste, vinegar and seasonings; heat to boiling.
Reduce heat; cover and simmer 10 minutes.
In medium bowl, stir together 1-1/2 cups mozzarella cheese, feta cheese, spinach and egg.
In 13x9-inch baking dish, spread 1/2 cup sauce.
Layer 3 pasta pieces, one-half cheese mixture, one-half sliced mushrooms and 3/4 cup sauce; repeat.
Top with remaining pasta, sauce and mozzarella cheese.
Cover with foil; bake 25 minutes.
Uncover; bake 5 minutes or until cheese melts.
12 servings.
Nutritional Information:
Each serving provides: 190 Calories, 12 g Protein, 22 g Carbohydrates, 6 g
Total Fat (3. 5 g Saturated Fat), 35 mg Cholesterol, 430 mg Sodium.