Meat and Mushroom Lasagna

Recipe courtesy Bobby Deen
Show: Not My Mama's Meals Episode: Italian Done Light
TOTAL TIME: 2 hr 20 min
Prep: 25 min
Inactive Prep: 10 min
Cook: 1 hr 45 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 tablespoons tomato paste
  • 2 teaspoons ground oregano
  • 1 teaspoon ground basil
  • 1/4 teaspoon ground fennel
  • 8 ounces portabella mushrooms, chopped
  • Pinch red pepper flakes
  • 1 1/2 pounds ground chuck
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • One 14.5-ounce can diced tomatoes with basil, garlic and oregano
  • One 15-ounce can tomato sauce
  • 1 1/4 cups grated Parmigiano-Reggiano
  • 1 cup small curd cottage cheese
  • One 8-ounce package part-skim shredded mozzarella cheese
  • 1 large egg, lightly beaten
  • 2 tablespoons freshly chopped parsley leaves
  • Zest of 1 lemon
  • 9 whole-wheat oven-ready noodles
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.

Preheat the oven to 350 degrees F.

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.

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

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 13 reviews

  • on February 02, 2014

    Flag

    Made it for family and everyone really liked it. Very easy to prep

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 02, 2014

    Flag

    We were really impressed! The lemon zest in the cheese layer really created brightness for the dish. I added a tablespoon of Italian dried herbs rather than the various ground herbs, and 1lb ground turkey rather than the chuck, based on what we had on hand. The kids didn't notice the wheat noodles nor the cottage cheese. The mozzarella on top makes for a great cheesy, decadent appeal even though the dish is quite healthy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 18, 2013

    Flag

    I really enjoyed this recipe. I used 90% lean ground beef, not sure why the recipe calls for ground chuck, which is 80/20 and not very lean (and when he makes the recipe he only uses 1 lb, not 1.5 lb, and he does say to use lean beef. And I couldn't find whole wheat no boil pasta so I used the regular Barilla no boil pasta. Very tasty, very easy, both my husband and 10 year old loved it. I will definitely make this again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.