Yield: 1 Servings
|9 \N||Pieces; (about 8 oz.) RONZONI Lasagne, uncooked|
|1 can||(14-oz) diced tomatoes in juice; undrained|
|1 can||(8-oz) tomato sauce|
|1 can||(6-oz) tomato paste|
|1 tablespoon||Balsamic vinegar; (optional)|
|1 tablespoon||Dried basil leaves|
|1 teaspoon||Dried oregano leaves|
|½ teaspoon||Garlic powder|
|2 cups||(8 oz.) shredded part-skim mozzarella cheese; divided|
|1 cup||(4 oz.) crumbled feta cheese|
|1 pack||(10 oz.) frozen chopped spinach; thawed and squeezed dry|
|1 \N||Egg; slightly beaten|
|½ pounds||Portabella mushrooms; cut into 1/4-inch thick slices|
Here is another from the Hersheys site.....at the end of each recipe, it enables you to email it to a friend.....so this is the test....the other I cut and pasted......Enjoy!!!!!
A Recipe from the Ronzoni Kitchens! Heat oven to 350øF. 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 1-½ cups mozzarella cheese, feta cheese, spinach and egg.
In 13x9-inch baking dish, spread ½ cup sauce. Layer 3 pasta pieces, one-half cheese mixture, one-half sliced mushrooms and ¾ 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 (3½ g Saturated Fat), 35 mg Cholesterol, 430 mg So Posted to recipelu-digest Volume 01 Number 499 by Luanne <molony\\@scsn.net@...> on Jan 10, 1998