Portabella Lasagna Bella Monica

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 9 portabella mushroom caps, sliced
• 1/4 cup olive oil
• salt
• pepper
• 1 (16 ounce) can tomato sauce
• 4 eggs
• 1 1/2 cups ricotta cheese
• 1 1/2 cups parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded asiago cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 8 sheets fresh pasta, 8x10-inch (may use frozen, if frozen, noodles should be thawed)
• 1/2 lb fresh spinach, washed
• 1 cup sun-dried tomato (rehydrated if not preserved in oil)
• 1/2 lb fresh mozzarella cheese
• 1/2 cup dry wine
• 1 cup heavy cream
• 1/2 teaspoon chopped fresh italian parsley
• 1/2 teaspoon chopped fresh sage
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon chopped chives

Recipe

• 1 preheat oven to 350 degrees f.
• 2 mushrooms:.
• 3 toss portobella slices with olive oil and season with salt and pepper.
• 4 transfer to baking sheet and bake 12-15 mins until dark and meaty; set aside.
• 5 tomato-cheese sauce:.
• 6 in a large mixing bowl, combine tomato sauce, eggs, ricotta, parmesan, shredded mozzarella, and asiago cheese, salt and pepper.
• 7 layers:.
• 8 lay 1 pasta sheet in the bottom of an 9x13x3 1/2" lasagna dish or other deep baking dish.
• 9 top with 1/8th of tomato-cheese mixture.
• 10 assemble the remaining ingredients in the following order:.
• 11 2nd pasta sheet topped with 1/8th of tomato-cheese mixture and 1/2 of the spinach.
• 12 3rd pasta sheet topped with 1/8th of the tomato-cheese mixture and 1/2 of the portobellas.
• 13 4th pasta sheet topped with 1/8th of the tomato-cheese mixture and the sun dried tomatoes.
• 14 5th pasta sheet topped with 1/8th of the tomato-cheese mixture and the remaining 1/2 of the portobellas.
• 15 6th pasta sheet topped with 1/8th of the tomato-cheese mixture and the remaining 1/2 of spinach.
• 16 7th pasta sheet topped with 1/8th of the tomato-cheese mixture.
• 17 8th pasta sheet topped with 1/8th of the tomato-cheese mixture and the fresh mozzarella slices.
• 18 bake until lasagna is bubbling, appx 30 minutes.
• 19 sauce:.
• 20 while lasagna is baking, in a saucepan, combine cream and wine; bring to a boil and cook 10 to 15 minutes until reduced by half. stir in parsley, sage, rosemary, and chives. season to taste with salt and pepper.
• 21 to serve, cut baked lasagna into squares and spoon warm sauce over it.
• 22 *note: you may sub boxed lasagna noodles, using three noodles per layer. follow package directions for cooking and draining lasagne noodles before assembling.