Portabella Lasagna Bella Monica

Name: Portabella Lasagna Bella Monica
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 9 portabella mushroom caps, sliced; 1/4 cup olive oil; salt; pepper; 1 (16 ounce) can tomato sauce; 4 eggs; 1 1/2 cups ricotta cheese; 1 1/2 cups parmesan cheese; 1 1/2 cups shredded mozzarella cheese; 1/2 cup shredded asiago cheese; 1 teaspoon salt; 1 teaspoon pepper; 8 sheets fresh pasta, 8x10-inch (may use frozen, if frozen, noodles should be thawed); 1/2 lb fresh spinach, washed; 1 cup sun-dried tomato (rehydrated if not preserved in oil); 1/2 lb fresh mozzarella cheese; 1/2 cup dry white wine; 1 cup heavy cream; 1/2 teaspoon chopped fresh Italian parsley; 1/2 teaspoon chopped fresh sage; 1/2 teaspoon chopped fresh rosemary; 1/2 teaspoon chopped chives

Submitted by Impera_Magna

"A prize recipe from Bella Monica, a north Raleigh (NC) restaurant. Gotta love anything w/ portobella mushrooms!"

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Ready In:: 1hr 10mins
Ingredients:: 22
Serves:: 8

ingredients

9 portabella mushroom caps, sliced
¹⁄₄ cup olive oil
salt
pepper
1 (16 ounce) can tomato sauce
4 eggs
1 ¹⁄₂ cups ricotta cheese
1 ¹⁄₂ cups parmesan cheese
1 ¹⁄₂ cups shredded mozzarella cheese
¹⁄₂ cup shredded asiago cheese
1 teaspoon salt
1 teaspoon pepper
8 sheets fresh pasta, 8x10-inch (may use frozen, if frozen, noodles should be thawed)
¹⁄₂ lb fresh spinach, washed
1 cup sun-dried tomato (rehydrated if not preserved in oil)
¹⁄₂ lb fresh mozzarella cheese
¹⁄₂ cup dry white wine
1 cup heavy cream
¹⁄₂ teaspoon chopped fresh Italian parsley
¹⁄₂ teaspoon chopped fresh sage
¹⁄₂ teaspoon chopped fresh rosemary
¹⁄₂ teaspoon chopped chives

directions

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