Mouth-watering Portabella Mushroom Lasagna Recipe
Welcome to my kitchen! As a passionate and creative vegan chef, I love experimenting with new and exciting ingredients to create delicious and healthy meals. Today, I’m thrilled to share with you my recipe for Portabella Mushroom With Spinach and Feta Lasagna – a vegetarian lasagna recipe that is sure to captivate your taste buds.
This wonderful vegetarian dish features a unique combination of savory portobello mushroom caps, fresh spinach, and tangy feta cheese, all layered between sheets of lasagna noodles and covered in a rich tomato sauce. Whether you’re a seasoned vegetarian looking for a new take on classic comfort food, or simply trying to incorporate more plant-based dishes into your diet, this recipe is sure to delight both your taste buds and your body.
But this recipe is so much more than just another tasty vegetarian lasagna recipe. It’s also incredibly versatile, easy to make, and can be customized to suit your personal preferences. Plus, it’s packed with wholesome ingredients that are good for you, without sacrificing flavor or texture.
So grab your apron and let’s get started! With this Portabella Mushroom With Spinach and Feta Lasagna recipe in your repertoire, you’ll be ready to impress even the most discerning eaters with a nourishing and satisfying meal that will keep them coming back for seconds.
Why You’ll Love This Recipe
Fellow food lovers, let me tell you about this remarkable Portabella Mushroom With Spinach and Feta Lasagna recipe. There are so many reasons why I think you’ll fall in love with it!
First of all, let’s talk about the portabella mushrooms. They add a meaty texture and flavor to the dish that will leave you feeling satisfied and fulfilled. And for all my vegetarian friends out there, this dish is a delightful substitute for any beef or chicken based lasagna recipes.
Now, let’s move on to the spinach and feta cheese – two ingredients that bring an incredible amount of flavor to the lasagna. The spinach adds a bright pop of color and nutrient-dense greens to the dish, while the feta cheese provides that salty tangy kick that we all crave.
One of the things I love most about this recipe is how easy it is to make. You don’t need any overly complicated cooking techniques or a million different ingredients – just a few basic pantry staples combined with fresh veggies and herbs.
And last but not least, this lasagna is incredibly versatile! It makes a wonderful vegetarian main course, but can also be served as a side dish or even stuffed inside portobello mushrooms for an extra special presentation. Trust me, once you give this recipe a try, you’ll wonder how you ever lived without it!
So what are you waiting for? Give this mushroom spinach feta lasagna recipe a try and bask in its deliciousness!
Ingredient List
Here is a list of all the ingredients you will need to make this flavorful Portabella Mushroom with Spinach and Feta Lasagna:
- 12 lasagna noodles
- 4 portobello mushrooms, sliced
- 2 tablespoons olive oil
- 5 ounces fresh baby spinach
- 1 yellow onion, diced
- 3 cloves garlic, minced or grated
- 1 egg
- 15 ounces ricotta cheese
- 4 ounces crumbled feta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- 6 ounces tomato paste
- One (24 ounces) can tomato sauce
- One (14.5 ounces) can diced tomatoes, undrained
Make sure to gather all the ingredients before starting the recipe. You can find most of these ingredients at your local grocery store.
The Recipe How-To
Let’s dive in and make this delicious Portabella Mushroom With Spinach and Feta Lasagna!
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
Ingredients:
- 12 oz of lasagna noodles
- 1 tbsp of olive oil
- 1 yellow onion, chopped
- 5 cloves of garlic, minced
- 24 oz of portobello mushrooms (sliced)
- 10 oz of frozen chopped spinach (thawed and drained)
- 6 oz of crumbled feta cheese
- 8 oz of shredded mozzarella cheese
- 2 tbsp of tomato paste
- 28 oz of tomato sauce
- 14.5 oz can of diced tomatoes with juice
- 1 tsp of garlic powder
- 1 tsp of dried oregano
- 1 tsp of dried basil
Directions:
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Preheat your oven to 375°F (190°C).
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Cook the lasagna noodles according to package instructions until al dente, then drain them and set them aside.
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In a large skillet over medium-high heat, heat the olive oil. Add the chopped onion and garlic, stirring occasionally until golden brown, for about 5 minutes.
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Add the sliced mushrooms to the skillet and cook for another 7 minutes, or until they’re soft and tender.
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Add the thawed spinach to the skillet, stirring it until everything is well combined.
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Sprinkle garlic powder over the mixture while constantly stirring.
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Add tomato paste to the mixture and stir until a consistent color is achieved.
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Pour tomato sauce over the mixture then add diced tomatoes with juice into it.
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Bring everything in the skillet into a boil.
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Turn on low heat then stir dried oregano and dried basil into it.
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Add a layer of lasagna noodles on top of the mixture in a baking dish (13 x 9 inches).
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Spread a generous layer of feta cheese over the lasagna noodles and top it with half of the remaining mushroom-spinach mixture.
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Layer on top another layer lasagna noodles, then top it with remaining mushroom-spinach mixture.
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Pour half portion shredded mozzarella over the second layer toppings made earlier then add another layering with noodle on top.
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Finish off by pouring another half portion shredded mozzarella cheese onto the final layering made earlier previous line point made earlier.
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Cover loosely with an aluminium foil, bake for about 30 minutes, then remove aluminium foil and bake for an additional 15 -20 minutes or until golden brown on top and cooked through in middle – Check by inserting knife tip in centre: there should be no resistance at all.
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Let it cool for around 10 to 15 minutes, slice up your *Portabella Mushroom With Spinach and F
Substitutions and Variations
If you are looking to make some changes or add your own twist to this delicious Portabella Mushroom with Spinach and Feta Lasagna recipe, there are plenty of substitutions and variations that you can try.
Firstly, if you don’t have any portabella mushrooms on hand, you can substitute them with regular mushrooms. You can use either white button mushrooms or cremini mushrooms. They may not be as flavorful as portobello mushrooms but they will still do the job.
For a vegan option, replace the egg with mashed tofu, chickpea flour or aquafaba. Additionally, use vegan cheese alternatives like Miyoko’s mozzarella-style cheese shreds, Follow Your Heart feta crumbles or homemade cashew cheese to replace the feta and mozzarella cheese in this recipe.
If you need to cut down on calories or want to make this lasagna gluten-free, use thinly sliced zucchini or eggplant instead of lasagna noodles. It’s a great alternative for people who are on a low-carb diet.
For those who love spice, add some chopped jalapeños or red pepper flakes to the tomato sauce mixture. If you prefer a creamy consistency to the sauce, use ricotta cheese instead of cottage cheese or goat cheese.
Lastly, try adding extra vegetables like sliced bell peppers or sun-dried tomatoes for additional flavor and texture. You can also incorporate cooked quinoa or lentils for an added protein source.
Remember, the beauty of cooking lies in experimentation and personalization. So feel free to play around with different ingredients and make this dish your own.
Serving and Pairing
As a vegan chef, I love to pair this Portabella Mushroom with Spinach and Feta Lasagna with a delicious salad. A simple greens salad with a classic balsamic dressing is the perfect match for this hearty lasagna.
You can also serve it with some fresh garlic bread. To make it vegan, use vegan butter to brush on the bread and sprinkle on garlic powder before toasting in the oven. You will love dipping it into the warm tomato sauce.
This lasagna is a crowd-pleasing dish that is perfect for family gatherings or dinners with friends. It pairs well with a bold red wine such as Merlot or Cabernet Sauvignon. For non-alcoholic options, try an icy cold lemonade or sparkling water infused with mint and lemon slices.
If you want to add even more veggies to your dinner, serve it alongside roasted or steamed vegetables such as asparagus or brussel sprouts. The flavors in this dish are versatile enough to pair with so many types of side dishes, so don’t be afraid to get creative and experiment.
No matter how you choose to serve it, this Portabella Mushroom with Spinach and Feta Lasagna is a wonderful vegetarian dish desired by everyone who tries it.
Make-Ahead, Storing and Reheating
Are you planning to make this delicious Portabella Mushroom with Spinach and Feta Lasagna for a special occasion or just want to have leftovers for the week? Here’s how you can make-ahead, store and reheat this wonderful vegetarian dish.
To Make-Ahead:
If you’re prepping this dish ahead of time, I recommend baking it until it’s almost fully cooked. Then, allow it to cool completely and cover tightly with aluminum foil or plastic wrap. Place it in the fridge for up to 24 hours.
When ready to serve, let the lasagna come to room temperature for about 30 minutes before reheating in the oven.
To Store:
If you have leftovers, store them in an airtight container and refrigerate for up to 3 days. You can also freeze the lasagna for up to 3 months! For best results, I suggest freezing individual portions so that you can easily thaw what you need.
To Reheat:
If reheating a slice or two of lasagna: Preheat your oven at 375°F. Place the lasagna in an oven-safe dish and cover it loosely with aluminum foil. Bake for 15-20 minutes, or until heated through.
If reheating an entire lasagna: Preheat the oven at 375°F. Cover the lasagna with aluminum foil and bake for 45-60 minutes if frozen, or 30-40 minutes if refrigerated.
Pro-tip: To prevent overcooking, remove the foil during the last few minutes of baking so that the cheese can brown and bubble.
This wonderful vegetarian dish is perfect for meal prepping or feeding a crowd. Just make sure you follow these easy steps for make-ahead, storing and reheating all while still maintaining the flavor of this wholesome recipe.
Tips for Perfect Results
Cooking is an art, and sometimes even the simplest of recipe can present a challenge. If you want to make the perfect Portabella Mushroom with Spinach and Feta Lasagna, there are a few tips that can help you. Here are some suggestions for getting this wonderful vegetarian dish desired by everyone.
Firstly, make sure to use fresh spinach instead of frozen whenever possible. Fresh spinach has more flavor and texture, which makes it ideal for this dish. Frozen spinach can be used, but it will not result in the same quality of taste.
Another tip is to cook the mushrooms before baking them in the lasagna. This will bring out their flavor and reduce their moisture content, which will prevent the lasagna from becoming watery or soggy.
If you want to elevate your dish even further, consider adding sundried tomatoes or goat cheese to your lasagne. These ingredients add a unique flavor that complements the earthiness of the portobello mushroom and the tanginess of the feta cheese.
Furthermore, when layering your lasagne, use cottage cheese instead of traditional ricotta cheese. Cottage cheese is lower in fat and calories than ricotta cheese, making it a healthier option. It also has a lighter texture that complements the spinach and portobello mushrooms well.
Lastly, do not overcook your lasagna noodles before assembling them in the dish. Overcooked noodles can become too soft and can fall apart easily when baked.
These tips might seem small, but they can make all the difference in creating a delicious lasagna that everyone will enjoy.
Bottom Line
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In conclusion, this portabella mushroom with spinach and feta lasagna is a must-try for vegetarians and non-vegetarians alike. With its rich blend of delicious ingredients, you’ll love the way it tastes and the nutrition it provides. This vegetarian dish is the perfect way to satisfy your taste buds without feeling guilty about consuming too many calories.
So, if you are looking for a wonderful vegetarian dish that is full of flavor and satisfies even the pickiest eaters, look no further than this recipe. It’s not only easy to make but also extremely delicious and nutritious. Plus, there are plenty of substitutions and variations you can make based on your preferences.
So why not try this recipe today and see for yourself why it’s one of the best vegetarian lasagna dishes around? Not only will you be enjoying a dish that is packed with flavor, but you’ll also be nourishing your body with all of these amazing ingredients. Enjoy!
Portabella Mushroom With Spinach and Feta Lasagna (Vegetarian) Recipe
Ingredients
- 9 -10 lasagna noodles, uncooked
- 1 (14 ounce) can diced tomatoes with juice, undrained (Italian style is okay)
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 tablespoon balsamic vinegar (optional)
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/2-1 teaspoon garlic powder
- salt and pepper
- 2 cups shredded mozzarella cheese, divided (more if desired)
- 1 cup feta cheese, crumbled (more if desired)
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 egg, slightly beaten
- 1/2-1 lb portabella mushroom, cut into 1/4 inch thick slices
Instructions
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Cook the lasagna noodles until soft.
- Meanwhile in a saucepan, stir together the tomatoes (with juice), tomato sauce, tomato paste, vinegar and seasonings; heat till a medium boil; reduce the heat, cover, and simmer for 20-25 minutes.
- in a medium bowl, stir together 1-1/2 cups mozzarella cheese, feta cheese, spinach and the egg.
- In the bottom of the prepared baking dish, spread 1/3 of the sauce on the bottom.
- Layer 3 pieces of cooked lasagna noodles on top of the sauce.
- Then 1/2 of the cheese mixture.
- Then 1/2 of the sliced mushrooms.
- Then another 1/3 of the sauce; repeat.
- Top with the remaining pasta, then the balance of the sauce and then mozzarella cheese.
- Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese melts.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.