Great lasagna recipe and you won't even miss the meat! The portabella mushrooms have such a meaty texture, even my carnivorous husband who gets panicky if meat is not on the menu 7 days a week loved this one. I did make a few changes: 1) used 1 jar tomato basil pasta sauce, added 2 cans of low-sodium diced Italian style tomatoes, and 2 tbsp. cornstarch to a skillet to thicken the sauce; 2) used regular (par-boiled) lasagna noodles in lieu of "no boil" and 3) added basil to the sauce while adding fresh parsley to the ricotta mixture. I would recommend NOT trying to do the 4 layers and instead just use 12 lasagna noodles and do 3 layers of noodles; there wasn't really enough of the sauce mixture, veggies or ricotta mix to do the layers as indicated in the recipe; each was very sparse. I'd rather do 3 great layers than 4 inadequate layers. Other than that, I made as directed and I'm happy to have meatless dish in my repertoire (finally!) Enjoy!
Mushroom and Spinach Lasagna
jmeleeS Posted: 02/24/14