Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPasta And Pastasauces - Portabella Lasagna Florentine
Famous Authors (View All Authors)
Pasta And Pastasauces - Portabella Lasagna Florentine Post by :SeldomSeen Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1398

Click below to download : Pasta And Pastasauces - Portabella Lasagna Florentine (Format : PDF)

Pasta And Pastasauces - Portabella Lasagna Florentine

9 pieces (about 8 oz.) Lasagne, uncooked
1-3/4 cups (14-oz. can) diced tomatoes in juice, undrained
1 cup (8-oz. can) tomato sauce
2/3 cup (6-oz. can) tomato paste
1 tablespoon balsamic vinegar (optional)
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
1 cup (4 oz.) crumbled feta cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 egg, slightly beaten
1/2 lb. portabella mushrooms, cut into 1/4-inch thick slices


Heat oven to 350°F. Cook pasta according to package directions.

Meanwhile, in medium saucepan, stir together tomatoes with juice, tomato sauce, tomato paste, vinegar and seasonings; heat to boiling. Reduce heat; cover and simmer 10 minutes. In medium bowl, stir together 1-1/2 cups mozzarella cheese, feta cheese, spinach and egg.

In 13x9-inch baking dish, spread 1/2 cup sauce. Layer 3 pasta pieces, one-half cheese mixture, one-half sliced mushrooms and 3/4 cup sauce; repeat. Top with remaining pasta, sauce and mozzarella cheese.

Cover with foil; bake 25 minutes. Uncover; bake 5 minutes or until cheese melts.

12 servings.

Nutritional Information:
Each serving provides: 190 Calories, 12 g Protein, 22 g Carbohydrates, 6 g
Total Fat (3. 5 g Saturated Fat), 35 mg Cholesterol, 430 mg Sodium.
If you like this book please share to your friends :
NEXT BOOKS

Pasta And Pastasauces - Rich Grilled Garden Lasagna Pasta And Pastasauces - Rich Grilled Garden Lasagna

Pasta And Pastasauces - Rich Grilled Garden Lasagna
1/2 cup olive oil 2 large cloves garlic -- crushed 1/2 tsp. salt 1/8 tsp. crushed red pepper flakes 1 yellow bell pepper -- and 1 red bell pepper 1 large zucchini -- cut length. 1/2" slices 1 large summer squash -- cut length. 1/2" slices 3 portobello mushroom caps -- about 1 lb. 1 red onion -- cut cross. 1/2" slices 4 firm ripe tomatoes -- cut cross. 1/2" slices 8 oz. no-cook lasagna noodles 1 (16 oz.) jar Five Brothers Garlic Alfredo Sauce 2 cups mozzarella cheese -- shredded 1/2 cup fresh basil + 1.5 tbsp. -- shredded 1/4
PREVIOUS BOOKS

Pasta And Pastasauces - Pesto Spinach Lasagna Pasta And Pastasauces - Pesto Spinach Lasagna

Pasta And Pastasauces - Pesto Spinach Lasagna
Prep time: 20 minutes Baking time: 50 to 55 minutes Degree of difficulty: Easy Servings: 8 Vegetable cooking spray 2 containers (15 oz. each) part-skim ricotta cheese 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry 12 ounces part-skim mozzarella cheese, shredded (3 cups), divided 1/3 cup prepared refrigerated pesto sauce 2 large eggs 1/2 teaspoon salt 1 jar (32 oz.) prepared marinara sauce (or your own) 6 sheets (8x8-inch) or 9 sheets (7x3 1/2-inch) no-boil lasagna noodles* Heat oven to 375°F. Lightly coat a 13x9-inch baking dish with vegetable cooking spray. Set aside. Blend ricotta, spinach, 1
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT