Feta cheese adds tangy flavor to the cheese filling in this Vegetarian Lasagna recipe.
Preheat oven to 350ºF.
Prepare pasta according to package directions; drain.
Saute mushrooms in oil in a large skillet, 4 minutes. Remove from heat.
Blend ricotta, feta, eggs, and rosemary in a food processor until fairly smooth. Spread 1/2 cup pasta sauce in bottom of a 9 x 13-inch baking dish.
Top with 3 noodles and spread with 1/2 of cheese mixture. Sprinkle with 1/2 the mushrooms. Cover with 1/3 of sauce. Sprinkle with 1 cup shredded cheese.
Add 3 noodles, remaining cheese mixture, mushrooms, 1/3 of sauce, then 1 cup shredded cheese.
Finish with noodles, green onions, sauce, then shredded cheese. Bake, uncovered, 50 minutes. Remove and let stand 10 minutes before serving.
0 servings