Preheat oven to 350ºF.
Prepare pasta according to package directions; drain.
Saute mushrooms in oil in a large skillet, 4 minutes. Remove from heat.
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.
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.
Add 3 noodles, remaining cheese mixture, mushrooms, 1/3 of sauce, then 1 cup shredded cheese.
Finish with noodles, green onions, sauce, then shredded cheese. Bake, uncovered, 50 minutes. Remove and let stand 10 minutes before serving.
Ingredients
Directions
Preheat oven to 350ºF.
Prepare pasta according to package directions; drain.
Saute mushrooms in oil in a large skillet, 4 minutes. Remove from heat.
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.
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.
Add 3 noodles, remaining cheese mixture, mushrooms, 1/3 of sauce, then 1 cup shredded cheese.
Finish with noodles, green onions, sauce, then shredded cheese. Bake, uncovered, 50 minutes. Remove and let stand 10 minutes before serving.