There are few things better in life than the combination of carbs and cheese. I've heard nirvana is pretty great. Satisfying even. Skydiving is supposed to be quite the thrill. But a grilled cheese sandwich? Double cheese pizza? Macaroni and cheese? They all make my heart go pitter-patter.
Lasagna is no exception. What's not to love about those great geological layers of noodles and melty cheese? I think we have all come to know and love the classic varieties of beef, Italian sausage and vegetable. But lo, there is more!
In this recipe, I love meaty texture of the Portobello mushrooms and the tanginess of feta cheese. Perhaps best of all, this dish is simple to make and very, very easy to enjoy.
Ingredients:
1 16 oz. Package Lasagna Noodles
1 24 oz. Jar of Marinara Sauce (or if you feel ambitious, you can DIY)
½ pound Fresh Spinach, Chopped
15 oz. Ricotta Cheese
1 Cup Feta Crumbles (this is all about personal preference; I like a more pronounced Feta flavor, so I go)
1 Large Egg
1 Cup Shredded Mozzarella
1 - 1 ½ lbs Portobello Mushrooms, Sliced
Rosemary, Oregano, Thyme, Salt & Pepper to Taste
½ Cup Parmesan Cheese
Recipe:
Pre-heat oven to 350ºF. Meanwhile, prepare noodles as directed. As a side note, I like to slightly undercook the noodles, as they will soften during the baking process. Next, sauté spinach in olive oil over medium heat. In large bowl, combine ricotta, feta, some (not all) of the mozzarella, egg, sautéed spinach and spices.
In 13" x 19" baking dish, layer noodles, cheese and spinach mixture, mushrooms, and sauce. Continue until dish is full (usually three complete layers). Top with remaining sauce, mozzarella, and a bit of shredded Parmesan cheese. Bake for about 30 minutes, or until cheese is nicely browned and bubbly.
by Phyllis Anastasia Gasper
