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Beef and Mushroom Lasagna

Beef and Mushroom Lasagna
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Beef and Mushroom Lasagna is a hearty and flavorful dish, perfect for a comforting meal. Layers of pasta, a rich beef and mushroom sauce, and creamy cheese create a satisfying experience.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 lasagna noodles
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1 pound mozzarella cheese, shredded

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Drain excess fat.
  2. Stir in onion and garlic, cook until softened, about 5 minutes.
  3. Add sliced mushrooms and cook until tender, about 5-7 minutes.
  4. Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat and let it cook for at least 30 minutes, or up to 1 hour, stirring occasionally.
  5. While the sauce is simmering, cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
  6. In a medium bowl, combine ricotta cheese, egg, and 1/4 cup of the Parmesan cheese.
  7. Preheat oven to 375°F (190°C).
  8. Spread about 1 cup of meat sauce in the bottom of a 9×13 inch baking dish.
  9. Arrange a layer of 4 lasagna noodles over the sauce.
  10. Spread half of the ricotta mixture over the noodles.
  11. Top with a third of the shredded mozzarella cheese.
  12. Spoon about 1.5 cups of meat sauce over the mozzarella.
  13. Repeat layers: 4 noodles, remaining ricotta mixture, another third of mozzarella, and another 1.5 cups of meat sauce.
  14. Place the final 4 noodles on top, then cover with the remaining meat sauce and mozzarella cheese. Sprinkle with the remaining 1/4 cup Parmesan cheese.
  15. Cover the baking dish with aluminum foil.
  16. Bake for 25 minutes.
  17. Remove foil and bake for an additional 20-25 minutes, or until cheese is bubbly and lightly browned.
  18. Let stand for 10-15 minutes before serving.

Notes

  • For a richer flavor, you can add a splash of red wine or beef broth to the meat sauce.
  • If you prefer a spicier lasagna, add a pinch of red pepper flakes to the sauce.
  • This lasagna can be assembled ahead of time and refrigerated for up to 24 hours before baking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • Freeze individual portions for quick meals later.

Nutrition

Find it online: https://kitchenvan.com/beef-and-mushroom-lasagna/