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Vegetarian Mushroom and Pepper Lasagna

Yields8 ServingsTotal Time1 hr 20 mins

Feta cheese adds tangy flavor to the cheese filling in this Vegetarian Lasagna recipe.

Ingredients
 8 oz Creamette® Lasagna
 4 portabello mushrooms, chopped
 1 tbsp olive oil
 15 oz ricotta cheese
 8 oz crumbled feta cheese
 3 egg
 0.50 tsp dried rosemary, crushed
 1 (24 oz.) mushroom and pepper pasta sauce
 18 oz shredded Mexican-style four-cheese blend, divided
 4 green onion, sliced
Cooking Directions
1

 Preheat oven to 350ºF.

2

 Prepare pasta according to package directions; drain.

3

 Saute mushrooms in oil in a large skillet, 4 minutes. Remove from heat.

4

 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.

5

 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.

6

 Add 3 noodles, remaining cheese mixture, mushrooms, 1/3 of sauce, then 1 cup shredded cheese. 

7

 Finish with noodles, green onions, sauce, then shredded cheese. Bake, uncovered, 50 minutes. Remove and let stand 10 minutes before serving.

Nutrition Facts

0 servings

Serving size