Lasagna Florentine with Provolone and Portobello Mushrooms
Prep Time: 30
Cook Time: 60
Serves: Serves: 8
Ingredients
- 2 cups (15 oz.) Sargento® Part-Skim Ricotta Cheese
- 2 eggs, beaten
- 2 cups chopped fresh spinach or 10 oz. frozen spinach, thawed and squeezed dry
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. nutmeg
- 1/4 tsp. Italian seasoning or dried oregano
- 8 oz. portobello mushrooms, thinly sliced
- 4 cups (32 oz.) marinara pasta sauce, divided
- 8 oz. no cook lasagna noodles, divided
- 2 cups (8 oz.) Sargento® Shredded Mozzarella Cheese, divided
- 8 slices Sargento® Deli Style Sliced Provolone Cheese
- 1 cup (4 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
Directions
Combine Ricotta cheese, eggs, spinach, salt, pepper, nutmeg and Italian seasoning in small bowl; set aside.
Cook mushroom slices in nonstick pan coated with cooking spray over medium-low heat 5 minutes or until softened and lightly browned.
Spoon 1-1/2 cups sauce into 13x9-inch baking dish; top with half of lasagna noodles and Ricotta mixture. Top with mushrooms and 1 cup Mozzarella cheese, then remaining noodles. Top with remaining sauce, remaining Mozzarella cheese, Provolone cheese and Parmesan cheese.
Cover with foil. Bake in preheated 350°F oven 45 minutes. Remove foil; bake 15 minutes more or until cheese is lightly browned. Let stand 15 minutes before serving.