Lasagna Florentine with Provolone and Portobello Mushrooms

Summary

• Difficulty:
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Yield: 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

1. Combine Ricotta cheese, eggs, spinach, salt, pepper, nutmeg and Italian seasoning in small bowl; set aside.
2. Cook mushroom slices in nonstick pan coated with cooking spray over medium-low heat 5 minutes or until softened and lightly browned.
3. 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.
4. 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.

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