Tomato Alfredo Portabella Lasagna


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Serves 8-10 | Prep Time | Cook Time

Why I Love This Recipe

I found this on the back of a ronzoni box and made a few key changes :)

I usually make 3 pans of this because it goes fast and it freezes ok. Everyone

LOVEs it.

Jen


Ingredients You'll Need

1 box of Ronzoni lasagna Noodles (cooked em and lay em out on tin foil)
1 jar of Alfredo sauce
1 jar of Classico sauce (I usually use the Veggie one or tomato basil)
3-5 cloves of garlic diced up with fresh basil leaves, oregano, salt and pepper
7 large portabello caps sliced 1/4 " thick
1 box of frozen chopped spinach (thawed and squeezed dry)
1 container of crumbled feta (use plain or the kind that has spices that compliment)
1-2 (or 8oz.)bags of shredded mozzerella (part- skim)
1 egg
approximately 12 shakes of parmesan cheese :)


Directions

Tomato Alfredo Portabella Lasagna


I found this on the back of a ronzoni box and made a few key changes :)


1 box of Ronzoni lasagna Noodles (cooked em and lay em out on tin foil)


1 jar of Alfredo sauce


1 jar of Classico sauce (I usually use the Veggie one or tomato basil)


3-5 cloves of garlic diced up with fresh basil leaves, oregano, salt and pepper


7 large portabello caps sliced 1/4 " thick


1 box of frozen chopped spinach (thawed and squeezed dry)


1 container of crumbled feta (use plain or the kind that has spices that compliment)


1-2 (or 8oz.)bags of shredded mozzerella (part- skim)


1 egg


approximately 12 shakes of parmesan cheese :)


Preheat the oven to 375


In medium bowl mix spinach,feta, egg, garlic &spices, most of the mozzerella until well blended.


In a 13X9 baking dish spread a thin layer of alfredo sauce, then a layer of noodles, top the noodles with the spinach mixture (about half of it), layer half of the mushrooms over the spinach mix, layer a thin bit of tomato sauce over mushrooms


Repeat the pasta,spinach,mushrooms and then the rest of the alfredo.


Top with noodles and remaining tomato sauce.


Cover with foil and bake for 25 minutes.


take off foil and cover with remaining mozzerella and parmesan.


Bake 10 minutes or until hot & bubbly.


Serves 8-10


I usually make 3 pans of this because it goes fast and it freezes ok. Everyone


LOVEs it.


Jen


Questions, Comments & Reviews



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