The beauty of this recipe is that you can make it the night before and store it in the refridgerator until you are ready to bake. I use a glass 9×13 dish that is an inch and a half deep for easier clean up. A few things to note about this recipe is that it uses feta instead of ricotta so it will have more of a tang than traditional Lasagna, and it is not as thick as a normal 5 or 7 layer version, this makes it easier to cook and prep but loses it a bit of stability in serving. the taste is amazing though.
9 -10 lasagna noodles, uncooked
1 (14 ounce) cans diced tomatoes with juice, undrained ( Italianstyle is okay)
1 (8 ounce) cans tomato sauce
1 (6 ounce) cans tomato paste
1 tablespoon balsamic vinegar (optional)
1 tablespoon dried basil
1 teaspoon dried oregano
1/2-1 teaspoon garlic powder
salt and pepper
2 cups shredded mozzarella cheese, divided ( more if desired)
1 cup feta cheese, crumbled ( more if desired)
1 (10 ounce) packages frozen chopped spinach, thawed andsqueezed dry
1 eggs, slightly beaten
1/2-1 lb portabella mushrooms, cut into 1/4 inch thick slices
Set oven to 350 degrees. (skip this step if you are going to bake it later)
Grease a 13 x 9-inch baking dish.
Cook the lasagna noodles until soft.
Meanwhile in a saucepan, stir together the tomatoes (with juice), tomato sauce, tomato paste, vinegar and seasonings; heat till a mediumboil; reduce the heat, cover, and simmer for 20-25 minutes.
in a medium bowl, stir together 1-1/2 cups mozzarella cheese,feta cheese, spinach and the egg.
In the bottom of the prepared baking dish, spread 1/3 of thesauce on the bottom.
Layer 3 pieces of cooked lasagna noodles ontop of the sauce.
Then 1/2 of the cheese mixture.
Then 1/2 of the sliced mushrooms.
Then another 1/3 of the sauce; repeat.
Top with the remaining pasta, then the balanceof the sauce and then mozzarella cheese.
Cover with foil; bake for 25 minutes, uncover, and bake for 5-7minutes longer, or until the cheese melts.