Michael'S Mushroom Topped Lasagna Recipe

Name: Michael'S Mushroom Topped Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lasagna; 1 - 16 oz. (1 lb) roll of Italian sausage; 1 - 16 oz. (1 lb) package of low-fat hamburger; 1 - 24 oz. (1 lb) tub of 4% milk fat cottage cheese (Large curd); 1 - 15 oz tub of ricotta cheese; 2 - 26 oz (1 lb 10 oz) Jar Spaghetti Sauce of Choice; 1 - 32 oz (2 lb) bag of mozzarella cheese; 1 - 12 oz package oven ready lasagna noodles; 2 tbs. onion powder; 2 tbs. Italian seasoning; 2 tbs. black pepper; 1 tbs. garlic salt; 1 cup parmesan cheese; Mushroom topping; 1 lb fresh button-topped mushrooms; 1 tbsp black pepper; 1 cup extra virgin olive oil

Servings: persons

Lasagna
1 - 16 oz. (1 lb) roll of Italian sausage
1 - 16 oz. (1 lb) package of low-fat hamburger
1 - 24 oz. (1 lb) tub of 4% milk fat cottage cheese (Large curd)
1 - 15 oz tub of ricotta cheese
2 - 26 oz (1 lb 10 oz) Jar Spaghetti Sauce of Choice
1 - 32 oz (2 lb) bag of mozzarella cheese
1 - 12 oz package oven ready lasagna noodles
2 tbs. onion powder
2 tbs. Italian seasoning
2 tbs. black pepper
1 tbs. garlic salt
1 cup parmesan cheese
Mushroom topping
1 lb fresh button-topped mushrooms
1 tbsp black pepper
1 cup extra virgin olive oil

1
Preheat oven to 450-degrees
2
Cook sausage and hamburger over medium heat until browned.
3
Rinse cooked meat mixture with hot water as fat is strained to remove excess grease.
4
Combine cottage and ricotta cheeses with onion powder, Italian seasoning, 1 tbs. black pepper, and garlic salt with hand mixer on medium speed for one minute. Set aside.
5
Remove stems from fresh mushrooms and discard. Slice mushroom caps. Set aside.
6
Pour spaghetti sauce in a medium bowl for dipping. Set aside.
7
Spray 20 lb roasting pan with non-stick cooking spray.
8
Begin to layer ingredients as follows from bottom of pan: three side-by-side lasagna noodles, meat mixture, cheese mixture, sauce, mozzarella cheese. Repeat until ingredients are exhausted.
9
Top lasagna with 1-cup parmesan cheese and remaining tbs. black pepper.
10
Mushroom topping:
11
Divide sliced mushrooms in half.
12
Place 1/2 of mushrooms in top end portion of lasagna pan.
13
Place the remaining half in bottom end portion of pan.
14
Drizzle with olive oil.
15
Cover with mozzarella cheese.
16
Cover roasting pan with aluminum wrap and bake for 1 hour 15 minutes.
17
After baking, uncover pan and let rest for 20 minutes.
18
Cut, top with baked mushrooms, and serve.

1085

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Lasagna, 1 - 16 oz. (1 lb) roll of Italian sausage, 1 - 16 oz. (1 lb) package of low-fat hamburger, 1 - 24 oz. (1 lb) tub of 4% milk fat cottage cheese (Large curd), and more.

Yes, Michael'S Mushroom Topped 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.

That's it — enjoy your meal!

Michael'S Mushroom Topped Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions