Vegetarian Mushroom and Pepper Lasagna

  • Servings: 8

Feta cheese adds tangy flavor to the cheese filling in this Vegetarian Lasagna recipe.


8 ozSan Giorgio® Lasagna
4 largeportabello mushrooms, chopped
1 Tbspolive oil
15 ozricotta cheese
8 ozcrumbled feta cheese
1/2 tspdried rosemary, crushed
1 jar(24 oz) mushroom and pepper pasta sauce
18 ozshredded Mexican-style four-cheese blend, divided
4green onions, sliced


  1. Preheat oven to 350┬║F.
  2. Prepare pasta according to package directions; drain.
  3. Saute mushrooms in oil in a large skillet, 4 minutes. Remove from heat.
  4. Blend ricotta, feta, eggs, and rosemary in a food processor until fairly smooth. Spread 1/2 cup pasta sauce in bottom of a 9 x 13-inch baking dish.
  5. Top with 3 noodles and spread with 1/2 of cheese mixture. Sprinkle with 1/2 the mushrooms. Cover with 1/3 of sauce. Sprinkle with 1 cup shredded cheese.
  6. Add 3 noodles, remaining cheese mixture, mushrooms, 1/3 of sauce, then 1 cup shredded cheese.
  7. Finish with noodles, green onions, sauce, then shredded cheese. Bake, uncovered, 50 minutes. Remove and let stand 10 minutes before serving.