Meat and Mushroom Lasagna

Name: Meat and Mushroom Lasagna
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon ground basil; 425 grams tomato sauce; 411 grams diced tomatoes with basil, garlic and oregano; 237 milliliters curd cottage cheese; 1 large egg, lightly beaten; 2 cloves garlic, minced; 680 grams ground chuck; 0 teaspoons ground fennel; 1 Zest of lemon; 9 whole-wheat oven-ready noodles; 1 Tbsp olive oil; 1 onion, diced; 2 teaspoons ground oregano; 296 milliliters grated Parmigiano-Reggiano; 2 Tbsps freshly chopped parsley leaves; 227 grams package part-skim shredded mozzarella cheese; 0 teaspoons pepper; 227 grams portabella mushrooms, chopped; 1 pinch Pinch red pepper flakes; 0 teaspoons salt; 2 Tbsps tomato paste

The recipe Meat and Mushroom Lasagna could satisfy your Mediterranean craving in around 2 hours and 20 minutes. This recipe serves 8. This recipe covers 26% of your daily requirements of vitamins and minerals. This main course has 542 calories, 36g of protein, and 33g of fat per serving. A mixture of tomato sauce, pepper flakes, part-skim mozzarella cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Red Pepper Flakes

Tomato Paste

Ground Beef

Mushrooms

Olive Oil

Oregano

Fennel

Garlic

Onion

Basil

Equipment you will use

Sauce Pan

Add tomatoes and tomato sauce, bring to a boil, and then reduce the heat and simmer for 40 to 45 minutes.

Ingredients you will need

Tomato Sauce

Tomato

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Cottage Cheese

Lemon Zest

Mozzarella

Parmigiano Reggiano

Parsley

Egg

Equipment you will use

Bowl

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

Ingredients you will need

Sauce

Equipment you will use

Baking Pan

Place 3 uncooked lasagna noodles on top of the sauce without overlapping.

Ingredients you will need

Lasagne Noodles

Sauce

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.

Ingredients you will need

Mozzarella

Cottage Cheese

Pasta

Sauce

Bake for 45 minutes.

Equipment you will use

Oven

Let rest 10 minutes before serving.

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

Ingredients you will need

Sugar

Equipment

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casan Emma Chianti Classico with a 4.8 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.