BEEF AND MUSHROOM LASAGNA
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees F. Stir the soup and milk in a small bowl until the mixture is smooth.
- Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.
- Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.
- Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
- Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.
- Cost per recipe: $10.18
BEEF AND MUSHROOM LASAGNA
Make and share this Beef and Mushroom Lasagna recipe from Food.com.
Provided by mailbelle
Categories Meat
Time 57m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400°. Stir soup and milk in small bowl until smooth.
- Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat. Stir in sauce.
- Layer 1/2 beef mixture, 3 noodles and 1 cup soup mixture in 2-quart shallow baking dish.
- Top with 3 more noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with cheese. Cover baking dish.
- Bake 30 minutes or until hot. Uncover baking dish.
- Heat broiler. Broil 4" from heat for 2 minutes or until cheese is golden brown. Let stand 10 minutes.
Nutrition Facts : Calories 494.9, Fat 31.3, SaturatedFat 12.1, Cholesterol 101.4, Sodium 1350.9, Carbohydrate 20.5, Fiber 0.5, Sugar 12.5, Protein 31.4
BEEF MUSHROOM LASAGNA
Provided by Food Network Kitchen
Time 2h55m
Yield 10-12 Servings
Number Of Ingredients 19
Steps:
- For the meat sauce: Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Add the mushrooms, thyme and ¼ teaspoon salt and cook, stirring occasionally, until the mushrooms have released their liquid and begin to brown, 5 to 7 minutes. Transfer the mushrooms to a plate and reserve.
- Heat 2 tablespoons of the oil in the Dutch oven over high heat. Add the ground beef and 1 teaspoon salt and cook, breaking the meat up with a wooden spoon, until it browns, about 5 minutes. Add the remaining tablespoon of oil, onions, rosemary and oregano. Reduce the heat to medium and cook until the onions soften, about 8 minutes. Add the garlic and cook, stirring, until it is fragrant, about 2 minutes. Add the wine, scrape up any browned bits on the bottom of the pan and reduce until dry, about 10 minutes. Add the tomatoes, reserved mushrooms, 1 teaspoon salt and ½ teaspoon pepper and bring to a boil over high heat. Reduce the heat to medium and cook until the sauce is deep red and has reduced to 6 cups, about 40 minutes.
- For the bechamel: Meanwhile, preheat the oven to 350°F. Melt the butter in a large saucepan over medium-high heat, sprinkle in the flour and whisk to form a paste. Add the milk while continuing to whisk, raise the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is thick and creamy and has reduced to6 cups, about 10 minutes. Add the nutmeg and 1 teaspoon salt.
- To assemble: Butter the bottom of a 9-by-13-inch lasagna dish and cover with 3 lasagna sheets. Top with 1½ cups each of the meat sauce and the bechamel and sprinkle with ¼ cup of the Parmesan. Repeat with the remaining pasta, meat sauce, bechamel and Parmesan for a total of 4 layers, ending with ½ cup of Parmesan. Cover with foil and bake until bubbly, about 40 minutes. Uncover and bake until the top becomes golden, about 10 minutes more. Let stand 20 minutes before serving.
BEEF AND MUSHROOM LASAGNA
Make and share this Beef and Mushroom Lasagna recipe from Food.com.
Provided by Food Network Kitchen
Categories Vegetable
Time 2h35m
Yield 10-12 , 10-12 serving(s)
Number Of Ingredients 18
Steps:
- For the meat sauce: Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Add the mushrooms, thyme and 1/4 teaspoon salt and cook, stirring occasionally, until the mushrooms have released their liquid and begin to brown, 5 to 7 minutes. Transfer the mushrooms to a plate and reserve.
- Heat 2 tablespoons of the oil in the Dutch oven over high heat. Add the ground beef and 1 teaspoon salt and cook, breaking the meat up with a wooden spoon, until it browns, about 5 minutes. Add the remaining tablespoon of oil, onions, rosemary and oregano. Reduce the heat to medium and cook until the onions soften, about 8 minutes. Add the garlic and cook, stirring, until it is fragrant, about 2 minutes. Add the wine, scrape up any browned bits on the bottom of the pan and reduce until dry, about 10 minutes. Add the tomatoes, reserved mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil over high heat. Reduce the heat to medium and cook until the sauce is deep red and has reduced to 6 cups, about 40 minutes.
- For the bechamel: Meanwhile, preheat the oven to 350 degrees F. Melt the butter in a large saucepan over medium-high heat, sprinkle in the flour and whisk to form a paste. Add the milk while continuing to whisk, raise the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is thick and creamy and has reduced to6 cups, about 10 minutes. Add the nutmeg and 1 teaspoon salt.
- To assemble: Butter the bottom of a 9-by-13-inch lasagna dish and cover with 3 lasagna sheets. Top with 1 1/2 cups each of the meat sauce and the bechamel and sprinkle with 1/4 cup of the Parmesan. Repeat with the remaining pasta, meat sauce, bechamel and Parmesan for a total of 4 layers, ending with 1/2 cup of Parmesan. Cover with foil and bake until bubbly, about 40 minutes. Uncover and bake until the top becomes golden, about 10 minutes more. Let stand 20 minutes before serving.
BEEF AND MUSHROOM LASAGNA
You can feed up to six people with this hearty lasagna recipe featuring creamy mushroom sauce and Italian tomato sauce layered between sheets of pasta with cheese and beef.
Provided by Allrecipes Member
Time 1h7m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees F. Stir the soup and milk in a small bowl until the mixture is smooth.
- Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.
- Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.
- Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
- Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 40.4 g, Cholesterol 65 mg, Fat 19.8 g, Fiber 4 g, Protein 24 g, SaturatedFat 8.5 g, Sodium 935.6 mg, Sugar 9.4 g
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- Heat oil in large skillet set over high heat. Saute ground beef, mushrooms, garlic, onion, oregano, salt and pepper 10 to 12 min,. or until meat is browned and mushrooms are tender. Add passata and 1/2 cup (125 mL) water and simmer 7 min.
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- Cover with foil. Bake in preheated 400°F (200°C) oven 40 min. Remove foil and bake an additional 10 min., or until golden brown and bubbling. Rest 10 min. before slicing.
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