8 oz Skinner®® Lasagna
4 large portabello mushrooms, chopped
1 Tbsp olive oil
15 oz ricotta cheese
8 oz crumbled feta cheese
3 each eggs
1/2 tsp dried rosemary, crushed
1 jar (24 oz.) mushroom and pepper pasta sauce
18 oz shredded Mexican-style four-cheese blend, divided
4 each green onions, sliced

Cooking Directions:

1.  Preheat oven to 350ºF.

2.  Prepare pasta according to package directions; drain.

3.  Saute mushrooms in oil in a large skillet, 4 minutes. Remove from heat.

4.  Blend ricotta, feta, eggs, and rosemary in a food processor until fairly smooth. Spread 1/2 cup pasta sauce in bottom of a 9 x 13-inch baking dish.

5.  Top with 3 noodles and spread with 1/2 of cheese mixture. Sprinkle with 1/2 the mushrooms. Cover with 1/3 of sauce. Sprinkle with 1 cup shredded cheese.

6.  Add 3 noodles, remaining cheese mixture, mushrooms, 1/3 of sauce, then 1 cup shredded cheese. 

7.  Finish with noodles, green onions, sauce, then shredded cheese. Bake, uncovered, 50 minutes. Remove and let stand 10 minutes before serving.