1. Preheat oven to 350 degrees F. 2. Mushrooms: 3. Toss portobella slices with olive oil and season with salt and pepper. 4. Transfer to baking sheet and bake 12-15 mins until dark and meaty; set aside. 5. Tomato-cheese sauce: 6. In a large mixing bowl, combine tomato sauce, eggs, ricotta, Parmesan, shredded mozzarella, and Asiago cheese, salt and pepper. 7. Layers: 8. Lay 1 pasta sheet in the bottom of an 9x13x3 1/2" lasagna dish or other deep baking dish. 9. Top with 1/8th of tomato-cheese mixture. 10. Assemble the remaining ingredients in the following order: 11. 2nd pasta sheet topped with 1/8th of tomato-cheese mixture and 1/2 of the spinach. 12. 3rd pasta sheet topped with 1/8th of the tomato-cheese mixture and 1/2 of the portobellas. 13. 4th pasta sheet topped with 1/8th of the tomato-cheese mixture and the sun dried tomatoes. 14. 5th pasta sheet topped with 1/8th of the tomato-cheese mixture and the remaining 1/2 of the portobellas. 15. 6th pasta sheet topped with 1/8th of the tomato-cheese mixture and the remaining 1/2 of spinach. 16. 7th pasta sheet topped with 1/8th of the tomato-cheese mixture. 17. 8th pasta sheet topped with 1/8th of the tomato-cheese mixture and the fresh mozzarella slices. 18. Bake until lasagna is bubbling, appx 30 minutes. 19. Sauce: 20. While lasagna is baking, in a saucepan, combine cream and wine; bring to a boil and cook 10 to 15 minutes until reduced by half. Stir in parsley, sage, rosemary, and chives. Season to taste with salt and pepper. 21. To serve, cut baked lasagna into squares and spoon warm sauce over it. 22. *NOTE: You may sub boxed lasagna noodles, using three noodles per layer. Follow package directions for cooking and draining lasagne noodles before assembling. ---------------------------------------------------------------------------
Nutrition
Ingredients
