Spinach Portabaella Mushroom Lasagna

I had a special friend in for lunch on Thursday, and friends from church on Friday. I took the recipe for the lasanga, and put it in a 8" square glass pan, instead of a 9" by 13" glass pan.. I did not put the Friday lasagna together until Friday. But it made it so easy as all the ingredient where in the frig and ready to go.
The Tomato Bisque Soup,was made ahead, as well as all three  desserts.  Yes three, I had the Banana Granola Parfait that is on my blog, and then served Twix Bars as well as the as the Almond Joy candy on my blog.. Yummy yummy!!!

If your entertaining, give this a try. It made it so very easy with the two lunches back to back, as everything was made for the second day.

I was playing around with my own concoction of a lasagna, and ended up going to my Better Homes and Garden Cookbook, Vegetarian Lasagna recipe..Of course I made a few changes, it would not be Verna if I did not do this.

Ingredients:
           9 lasagna noodles of choice cooked until aldonte.

• 1 onion -chopped, about 1 cup
• 1 1/2 potabella mushrooms-chopped to look like hamburger
• 5-6 clove garlic-minced
• 1 7 oz. Roasted Red Peppers, drained and chopped-I used mine in the freezer and did about 1 cup.
• 2 10 oz. frozen spinach, thawed and squeezed dry.
• 1 15 oz. container rricotta cheese-or make your own with tofu.
• 1 cup shredded mozzarella cheese of choice.
• 1/2 cup Parmesan cheese of choice
• Egg replacer to equal 2 eggs
• 1 1/2 teaspoon dried basil
• 1 1/2 dried oregano
• 1/4 teaspoon freshly ground black pepper.
• 1 30 1/2 oz. jar meatless spaghetti sauce of choice

Directions::

1. Cook noodles until al dante. Drain and rinse
2. Saute onions, garlic,for 2-3 minutes. add mushrooms, continue sauteing until mushrooms absorb there moisture.
3. Add chopped red peppers.
4. Pat spinach dry. In a medium bowl stir together spinach, ricotta cheese, cheeses, and egg replacer, and seasonings. .
5. Stir sweet pepper mixture into spinach mixture.
6. Spread 1/2 cup spaghetti sauce in a 9 by 13 in glass container.
7. Arrange 3 lasagna noodles over sauce.
8. Layer wu\ith half of the sweet pepper spinach mixture.
9. Cover with 1 cup spaghetti sauce.
10. Repeat layers ending with noodles.
11. Pour the remaining sauce over the top.
12. Cover and bake at 375 degrees for 30 minutes.
13. Take cover off and bake d10 more minutes.
14. Remove from oven and let set 10 minutes before serving.

Enjoy!!!