Meat and Mushroom Lasagna Recipe

Name: Meat and Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 cloves garlic, minced; 1 onion, diced; 2 tablespoons tomato paste; 2 teaspoons ground oregano; 1 teaspoon ground basil; 1/4 teaspoon ground fennel; 8 ounces portabella mushrooms, chopped; Pinch red pepper flakes; 1 1/2 pounds ground chuck; 1/4 teaspoon salt; 1/4 teaspoon pepper; One 14.5-ounce can diced tomatoes with basil, garlic and oregano; One 15-ounce can tomato sauce; 1 1/4 cups grated Parmigiano-Reggiano; 1 cup small curd cottage cheese; One 8-ounce package part-skim shredded mozzarella cheese; 1 large egg, lightly beaten; 2 tablespoons freshly chopped parsley leaves; Zest of 1 lemon; 9 whole-wheat oven-ready noodles

Servings: persons

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
2 tablespoons tomato paste
2 teaspoons ground oregano
1 teaspoon ground basil
1/4 teaspoon ground fennel
8 ounces portabella mushrooms, chopped
Pinch red pepper flakes
1 1/2 pounds ground chuck
1/4 teaspoon salt
1/4 teaspoon pepper
One 14.5-ounce can diced tomatoes with basil, garlic and oregano
One 15-ounce can tomato sauce
1 1/4 cups grated Parmigiano-Reggiano
1 cup small curd cottage cheese
One 8-ounce package part-skim shredded mozzarella cheese
1 large egg, lightly beaten
2 tablespoons freshly chopped parsley leaves
Zest of 1 lemon
9 whole-wheat oven-ready noodles

1
Heat the olive oil in a large saucepan and then add the garlic and onions and cook until softened, about 5 minutes.
2
Stir in the tomato paste, oregano, basil and fennel, and then add the mushrooms and red pepper flakes.
3
Stir in the ground beef and cook over medium heat until browned and crumbled.
4
Add tomatoes and tomato sauce, bring to a boil, and then reduce the heat and simmer for 40 to 45 minutes.
5
Preheat the oven to 350 degrees F.
6
Mix together the Parmigiano-Reggiano, cottage cheese, 2/3 cup of mozzarella and the egg in a small bowl.
7
Stir in the parsley and lemon zest.
8
Spoon one-quarter of the sauce into the bottom of a 13- by 9- by 2-inch baking pan.
9
Place 3 uncooked lasagna noodles on top of the sauce without overlapping.
10
Spread half of the cottage cheese mixture over noodles and top with another one-quarter of the sauce.
11
Repeat the layers, ending with sauce, and sprinkle over the remaining mozzarella cheese.
12
Bake for 45 minutes.
13
Let rest 10 minutes before serving.

1160

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 cloves garlic, minced, 1 onion, diced, 2 tablespoons tomato paste, and more.

Yes, Meat and Mushroom Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meat and Mushroom Lasagna

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