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"The belly rules the mind."--Spanish Proverb

One Pot Beef & Mushroom Lasagna Recipe

4 stars - based on 1 vote
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This recipe for One Pot Beef & Mushroom Lasagna is from Our 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:  
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

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.

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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