Portabella Lasagne Florentine
| Yield: | 1 Servings |
| Categories: |
| 9 | Pieces; (about 8 oz.) RONZONI Lasagne, uncooked | |
| 1 | cn | (14-oz) diced tomatoes in juice; undrained |
| 1 | cn | (8-oz) tomato sauce |
| 1 | cn | (6-oz) tomato paste |
| 1 | tb | Balsamic vinegar; (optional) |
| 1 | tb | Dried basil leaves |
| 1 | ts | Dried oregano leaves |
| 1/2 | ts | Garlic powder |
| 2 | c | (8 oz.) shredded part-skim mozzarella cheese; divided |
| 1 | c | (4 oz.) crumbled feta cheese |
| 1 | pk | (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 |
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