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Ingredients
US|METRIC
8 SERVINGS
- 1 pkg. frozen chopped spinach (10 oz., thawed and squeezed dry)
- 2 cups shredded mozzarella cheese (about 8 oz)
- 1 cup feta cheese (crumbled)
- 1 eggs (slightly beaten)
- 1 jar Bertolli® Vodka Sauce made with Fresh Cream
- 12 lasagna noodles (cooked and drained)
- 8 oz. portobello mushrooms (sliced 1/4-inch thick)
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Directions
- Preheat oven to 375°. Combine spinach, 1-1/4 cup mozzarella cheese, feta cheese and egg in medium bowl; set aside.
- Spread 1/2 cup Sauce in 13 x 9-inch baking dish. Layer 4 lasagna noodles, 1/2 of the spinach mixture, 1/2 of the mushrooms and 1/2 cup Sauce. Repeat, starting and ending with noodles. Top with remaining Sauce.
- Cover tightly with aluminum foil and bake 25 minutes. Remove foil and sprinkle with remaining mozzarella cheese. Bake uncovered 15 minutes or until cheese is melted. Let stand 10 minutes before serving.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol65mg22% |
Sodium420mg18% |
Potassium270mg8% |
Protein12g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate4g1% |
Dietary Fiber1g4% |
Sugars2g |
Vitamin A90% |
Vitamin C4% |
Calcium30% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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