Lasagna Florentine with Provolone and Portobello Mushrooms

Name: Lasagna Florentine with Provolone and Portobello Mushrooms
Ingredients: 2 cups (15 oz.) Sargento® Part-Skim Ricotta Cheese; 2 eggs, beaten; 2 cups chopped fresh spinach or 10 oz. frozen spinach, thawed and squeezed dry; 1/2 tsp. salt; 1/4 tsp. pepper; 1/4 tsp. nutmeg; 1/4 tsp. Italian seasoning or dried oregano; 8 oz. portobello mushrooms, thinly sliced; 4 cups (32 oz.) marinara pasta sauce, divided; 8 oz. no cook lasagna noodles, divided; 2 cups (8 oz.) Sargento® Shredded Mozzarella Cheese, divided; 8 slices Sargento® Deli Style Sliced Provolone Cheese; 1 cup (4 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese

Lasagna Florentine with Provolone and Portobello Mushrooms was pinched from <a href="http://www.sargento.com/recipes/1122/lasagna-florentine-with-provolone-and-portobello-mushrooms/" target="_blank">www.sargento.com.</a>

INGREDIENTS

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2 cups (15 oz.) Sargento® Part-Skim Ricotta Cheese

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2 eggs, beaten

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2 cups chopped fresh spinach or 10 oz. frozen spinach, thawed and squeezed dry

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1/2 tsp. salt

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1/4 tsp. pepper

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1/4 tsp. nutmeg

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1/4 tsp. Italian seasoning or dried oregano

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8 oz. portobello mushrooms, thinly sliced

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4 cups (32 oz.) marinara pasta sauce, divided

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8 oz. no cook lasagna noodles, divided

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2 cups (8 oz.) Sargento® Shredded Mozzarella Cheese, divided

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8 slices Sargento® Deli Style Sliced Provolone Cheese

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1 cup (4 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese

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