One Pot Beef & Mushroom Lasagna Recipe
4 stars -
based on 1 vote
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Category: |
Category: |
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Ingredients: |
Ingredients: 15 mL (1 tbsp.) olive oil 450 g (1 lb.) lean or extra lean ground beef 2 mL (1/2 tsp.) salt 1 mL (1/4 tsp.) freshly ground pepper 225 g (1/2 lb.) your choice of fresh mushrooms, finely chopped 1 red bell pepper, diced 625 mL (2 1/2 cups) store-bought tomato sauce 375 mL (1 1/2 cups) water 12 oven-ready lasagna noodles, broken into smaller pieces 80 mL (1/3 cup) grated Parmesan cheese 30 mL (2 tbsp.) finely chopped fresh parsley
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Directions: |
Directions:1) In a large oven-proof (Only if using Step 3) skillet, heat oil over medium-high heat. Brown beef with salt and pepper for 6 to 8 minutes. Stir in mushrooms and red pepper. Cook for 6 to 8 minutes, or until vegetables start to soften. 2) Mix in tomato sauce and water. Bring to a boil. Stir in noodles. Reduce heat to medium-low. Cover and cook for 15 minutes, or until noodles are tender. 3) *Optional* Preheat oven to broil. Sprinkle lasagna with cheese and broil for 1 to 2 minutes, or until cheese is golden. Sprinkle with parsley and serve. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:10 Prep + 30 Cook = 40 Minutes |
Personal
Notes: |
Personal
Notes: Substitute Parmesan cheese with 250 mL (1 cup) shredded mozzarella. Aria wasn't a fan (She may have just been difficult because she wanted Kraft Dinner) I found it lacked a little in the flavor department, but it wasn't flavorless.
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