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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Make Ahead Mushroom Lasagna Alfredo Recipe

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This recipe for Make Ahead Mushroom Lasagna Alfredo is from The McKay Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp olive oil
2 large onions
2 (8 oz) cartons mushrooms
1 egg
1 tsp Italian seasoning
1 tbsp bottled minced garlic
16 oz jar alfredo sauce
12 no-boil lasagna noodles
8 oz shredded mozzarella
14 1/2 oz diced tomatoes
1/2 shredded Parmesan cheese
1 lb. ground beef
Directions:
Directions:
Preheat oven to 375 degrees. Spray 2 8-by-8 inch pans with
nonstick oil spray. Set aside. Heat oil over medium-high heat
in 12 inch skillet. Pell and coarsely chop onions; add to pot.
Add mushrooms and cook, stirring freqhently, until they begin
to release their liquid and onions are tender. Meanwhile, in
bowl, combine egg, cottage cheese and italian seasoning. Set
aside.

When mushrooms are done, add the ground beef and brown,
stir in garlic, for 30 seconds. Add marsala, and let it almost
evaporate.

Layer the lasagna in this order; alfreedo sauce, noodles,
cottage cheese mixture, tomatoes, and repeat, top with the
mozzarella and parmesan cheese.

Cover with aluminum foil and bake 50 minutes; uncover and
back for 5 more minutes. Let lasagna rest 10-15 minutes.
Can freeze up to one month.

Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
1 1/2 hour

 

 

 

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