Get ready to transform your dinner table with the ultimate comfort food that will make your taste buds dance and your family beg for seconds! This Mushroom and Beef Lasagna is not just another pasta dish - it's a culinary masterpiece that combines the rich, hearty flavors of ground beef, earthy mushrooms, and layers of creamy, melted cheeses. Imagine cutting into a perfectly baked lasagna with golden, bubbling cheese that stretches with each slice, revealing a symphony of textures and tastes that will transport you straight to an Italian kitchen.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 1 lb ground beef
- 2 cups mushrooms, sliced
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 1 egg
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or olive oil.
- Fill a large pot with water and add a pinch of salt. Bring to a boil and cook lasagna noodles according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to prevent sticking.
- In a large skillet over medium-high heat, brown the ground beef. Break the meat into small crumbles as it cooks, ensuring no pink remains. Drain excess fat.
- Add sliced mushrooms to the beef and sauté for 5-6 minutes until mushrooms release their moisture and become tender. Season with salt and pepper.
- In a separate mixing bowl, combine ricotta cheese, beaten egg, and 1/2 cup of Parmesan cheese. Mix thoroughly and season with a pinch of salt and pepper.
- Begin layering the lasagna: Spread a thin layer of marinara sauce on the bottom of the baking dish. Place three lasagna noodles to cover the base.
- Spread half of the ricotta mixture over the noodles, followed by half of the beef and mushroom mixture. Sprinkle 1 cup of mozzarella cheese.
- Add another layer of noodles, then repeat the process with remaining ricotta, beef mixture, and 1 cup of mozzarella cheese.
- Top with the final layer of noodles, remaining marinara sauce, and sprinkle the remaining Parmesan and mozzarella cheese.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese. Bake for 25 minutes.
- Remove foil and continue baking for an additional 20 minutes until cheese is golden and bubbly.
- Remove from oven and let rest for 15 minutes before serving. This allows the lasagna to set and makes cutting easier.
- Slice into 6 equal portions and serve hot. Optionally, garnish with fresh basil or parsley.
Tips
- Always cook lasagna noodles al dente to prevent them from becoming mushy during baking.
- Drain excess fat from the beef to keep the lasagna from becoming too greasy.
- Let the lasagna rest for 15 minutes after baking to help it set and make cutting easier.
- Use fresh, high-quality ingredients for the best flavor - especially the cheeses and marinara sauce.
- Don't skip the step of covering with foil initially, as this helps cook the lasagna evenly and prevents the top from burning.
- For extra flavor, consider adding fresh herbs like basil or oregano to the ricotta mixture.
- If you want a vegetarian version, substitute the ground beef with more mushrooms or plant-based meat alternatives.
- Make sure to spread each layer evenly for consistent flavor in every bite.
- Grate your own cheese if possible, as it melts more smoothly than pre-shredded varieties.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 90mg
