Vegetarian

Portabello Mushroom Lasagna is for Dinner.

Portabello Mushroom Lasagna takes 30 minutes to prepare.

Portabello Mushroom Lasagna takes 45 minutes to cook.

Portabello Mushroom Lasagna makes 10 servings.

The ingredients for Portabello Mushroom Lasagna are:

2 cups portabello mushrooms slices
1 package fresh spinach
10 basil leaves chopped
1 jar marinara sauce
1 package of no boil lasagna noodles
1 egg
1 15 oz container fat free ricotta cheese
1/2 cup skim milk
4 oz mozzarella cheese
1/4 cup parmesan cheese
salt & pepper

Here is how you make Portabello Mushroom Lasagna:

spray sautee pan w/ cooking oil & heat. Add mushroom and a sprinkle of salt. Sautee untill tender . Add marinera sauce and put aside. in a large bowl mix together ricotta cheese & egg untill creamy next add skim milk & parmesan cheese. add spinach & basil stir untill well blended. Spray 8x12 pan w/ cooking spray then add about 1/4 cup of sauce tp bottom of pan. add layer of noodles then chesse mixture and sauce. continue to add layers untill ingredients are done (about 3) on top of last layer add mozzarella cheese and cover with foil. Bake in a preheated 350 degree oven for 45 minutes, take foil off and let bake another 10-15 minutes or untill cheese is melted. Serves 8-10 Number of Servings: 10Recipe submitted by SparkPeople user 3FIGLEAVES.

The nutritional information for Portabello Mushroom Lasagna is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 246.7

• Total Fat: 4.6 g
• Cholesterol: 37.5 mg
• Sodium: 260.1 mg
• Total Carbs: 36.2 g
• Dietary Fiber: 2.8 g
• Protein: 14.5 g

Portabello Mushroom Lasagna is Italian cuisine.

The dietary needs meet for Portabello Mushroom Lasagna is Vegetarian