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Meat and Mushroom Lasagna

  • 8servings
  • 140minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, P
MineralsSelenium, Copper, Natrium, Chromium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 cloves garlic , minced

  3. 1 onion, diced

  4. 2 tablespoons tomato paste

  5. 2 teaspoons ground oregano

  6. 1 teaspoon ground basil

  7. 1/4 teaspoon ground fennel

  8. 8 ounces portabella mushrooms , chopped

  9. Pinch red pepper flakes

  10. 1 1/2 pounds ground chuck

  11. 1/4 teaspoon salt

  12. 1/4 teaspoon pepper

  13. One 14 1/2-ounce can diced tomatoes with basil, garlic and oregano

  14. One 15-ounce can tomato sauce

  15. 1 1/4 cups grated Parmigiano-Reggiano

  16. 1 cup small curd cottage cheese

  17. One 8-ounce package part-skim shredded mozzarella cheese

  18. 1 large egg, lightly beaten

  19. 2 tablespoons freshly chopped parsley leaves

  20. Zest of 1 lemon

  21. 9 whole-wheat oven-ready noodles

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large saucepan and then add the garlic and onions and cook until softened, about 5 minutes. Stir in the tomato paste, oregano, basil and fennel, and then add the mushrooms and red pepper flakes. Stir in the ground beef and cook over medium heat until browned and crumbled. Add tomatoes and tomato sauce, bring to a boil, and then reduce the heat and simmer for 40 to 45 minutes.

  2. Preheat the oven to 350 degrees F.

  3. Mix together the Parmigiano-Reggiano , cottage cheese, 2/3 cup of mozzarella and the egg in a small bowl. Stir in the parsley and lemon zest .

  4. Spoon one-quarter of the sauce into the bottom of a 13- by 9- by 2-inch baking pan.

  5. Place 3 uncooked lasagna noodles on top of the sauce without overlapping. Spread half of the cottage cheese mixture over noodles and top with another one-quarter of the sauce. Repeat the layers, ending with sauce, and sprinkle over the remaining mozzarella cheese . Bake for 45 minutes. Let rest 10 minutes before serving.

  6. Per Serving: Calories 438; Total Fat 19 grams; Saturated Fat 7.5 grams; Protein 32 grams; Total Carbohydrate 34 grams; Sugar : 6 grams; Fiber 7 grams; Cholesterol 85 milligrams; Sodium 919 milligrams

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