Tuesday, April 5, 2011

Tasty Tuesday: Veggie Lasagna

9 lasagna noodles, cooked according to directions
10oz frozen spinach
8oz shredded, whole milk mozzarella cheese
8oz feta (I prefer the Whole Foods spicy feta salsa)
1 egg, slightly beaten
1 jar (17oz) prepared alfredo sauce
1 jar (14oz) prepared spaghetti sauce
8oz sliced portabella mushrooms
4oz Parmesan cheese

Cook the pasta according to the package directions.  In a large bowl, combine the spinach, 1.75c mozzarella cheese, the feta cheese, and the egg, and mix until well blended.  In a 13x9 dish, spread a bit of alfredo sauce (about 1/2c); place 3 noodles over sauce.  Spoon half of the spinach mixture over the noodles and cover with half of the mushrooms.  Spoon half the spaghetti sauce over the mushrooms and then top with 3 noodles. Repeat with remaining spinach mixture and mushrooms; cover with the remaining alfredo sauce and noodles.  Cover with remaining spaghetti sauce, followed by the remaining mozzarella.  Sprinkle the parmesan cheese over and cover with foil.  Bake at 375 degrees for half an hour.  Uncover and bake for 5-10 more minutes until hot and bubbly, and cheese has melted.

460 calories/svg (10 svgs per dish)