Beef and cheese lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
12oz baby bella mushrooms, sliced1 large Onion, diced1 jar roasted garlic Pasta Sauce16 oz Bel Gioioso - Fresh Mozzarella, 2 large balls, shredded2 cup Ricotta Cheese, whole milk 34 oz Ground beef, lean 1 cup Parmesan Cheese, grated 2 tbsp Extra Virgin Olive Oil 3 garlic cloves, minced.1 Egg- large, fresh
Preheat oven to 350 F
1. shred the mozzarella balls, set half aside.
2. cook the lasagna sheets per directions.
3. combine the ricotta, egg, half the mozzarella and half the Parmesan in a bowl until smooth.
4. heat the oil in a large skillet and brown the beef, then drain and set aside.
5. in same skillet, saute the onion until tender and slightly browned. Add the mushrooms and the garlic, and cook until the mushrooms are browned.
6. Deglaze the pan with a dark flavored liquid (I used a splash of red cooking wine.), then add the pasta sauce. Bring to a boil and cook a few minutes. Add italian seasoning, salt, and pepper to taste. Remove from heat and add to the beef in a large bowl and mix.
7. spoon a small amount of the beef mixture on the bottom of a large rectangular pan.
8. Layer with lasagna sheets, half of ricotta mixture, and half of beef mixture. Do this TWICE.
9. Layer with the last of the lasagna sheets, then top with the remaining mozzarella and parmesan.
10. Bake for 45 minutes or until the cheese on top is browned.
Serving Size: 5 big or 10 reasonable servings.
Number of Servings: 10
Recipe submitted by SparkPeople user BIGGP300.
1. shred the mozzarella balls, set half aside.
2. cook the lasagna sheets per directions.
3. combine the ricotta, egg, half the mozzarella and half the Parmesan in a bowl until smooth.
4. heat the oil in a large skillet and brown the beef, then drain and set aside.
5. in same skillet, saute the onion until tender and slightly browned. Add the mushrooms and the garlic, and cook until the mushrooms are browned.
6. Deglaze the pan with a dark flavored liquid (I used a splash of red cooking wine.), then add the pasta sauce. Bring to a boil and cook a few minutes. Add italian seasoning, salt, and pepper to taste. Remove from heat and add to the beef in a large bowl and mix.
7. spoon a small amount of the beef mixture on the bottom of a large rectangular pan.
8. Layer with lasagna sheets, half of ricotta mixture, and half of beef mixture. Do this TWICE.
9. Layer with the last of the lasagna sheets, then top with the remaining mozzarella and parmesan.
10. Bake for 45 minutes or until the cheese on top is browned.
Serving Size: 5 big or 10 reasonable servings.
Number of Servings: 10
Recipe submitted by SparkPeople user BIGGP300.
Nutritional Info Amount Per Serving
- Calories: 593.5
- Total Fat: 42.5 g
- Cholesterol: 158.4 mg
- Sodium: 658.5 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.2 g
- Protein: 37.7 g
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