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
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
BETTER BEEF LASAGNA
Steps:
- Preheat the oven to 375 degrees F.
- Cook the noodles al dente according to the directions on the package. Drain them well then lay out on waxed paper to prevent them from sticking to each other.
- Heat a large nonstick skillet over a medium-high heat. Add the beef and cook until no longer pink, breaking it up into small pieces as it cooks, about 3 minutes. Transfer the meat to a plate, discarding any fat remaining in the pan.
- Add the oil to the same pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally until all the liquid has evaporated and they begin to brown, about 5 minutes. Return the meat to the pan. Stir in 2 cups of the tomato sauce and simmer for 2 minutes.
- In a medium bowl combine the ricotta cheese, spinach, egg, the salt, the pepper and nutmeg.
- Spread 1 cup of tomato sauce on the bottom of a 9 by 13 inch baking dish. Place a layer of lasagna noodles on top, touching but not overlapping. Spread half of the ricotta mixture on top of the noodles. Add another layer of noodles. Top with half the beef-mushroom mixture. Repeat with another layer of noodles, then remaining cheese mixture, more noodles, then remaining beef mixture and finally 1 more layer of noodles. Top the final layer of noodles with the remaining sauce, then sprinkle with the grated cheeses. Cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.
- Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc
- Good source of: Folate, Copper, Magnesium
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.
More about "beef mushroom lasagna recipes"
BEEF & MUSHROOM LASAGNA RECIPE - RECIPES.NET
Web 2021-09-14 Heat the oven to 400 degrees F. Combine the soup and milk in a small bowl until the mixture is smooth. Saute the beef in a 10-inch skillet with hot oil over medium-high heat until it's well browned, stirring often to …
From recipes.net
From recipes.net
See details
BEEF & MUSHROOM SKILLET LASAGNA - SOBEYS INC.
Web Directions. Step 1. In large oven-proof skillet, heat oil on medium-high heat. Brown beef with salt and pepper, 6 to 8 min. Stir in mushrooms and red pepper. Cook 6 to 8 min., or until vegetables start to soften. Mix in …
From sobeys.com
From sobeys.com
See details
BEEF & MUSHROOM LASAGNA - SOBEYS INC.
Web 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 …
From sobeys.com
From sobeys.com
See details
BEEF & MUSHROOM LASAGNA - SAFEWAY
Web Place 4 lasagna noodles over top. Spread 1 cup (250 mL) meat mixture and 2/3 cup (150 mL) of ricotta on top of noodles. Repeat noodle/meat mixture/ricotta layers two more times.
From safeway.ca
From safeway.ca
See details
BEEF & MUSHROOM LASAGNA RECIPE | FOOD NETWORK
Web Directions. 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 …
From foodnetwork.com
Difficulty 6 servings
From foodnetwork.com
Difficulty 6 servings
See details
BEEF AND MUSHROOM LASAGNA – RECIPES NETWORK
Web 2018-05-08 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, …
From recipenet.org
From recipenet.org
See details
BEEF AND MUSHROOM LASAGNA | RECIPES| LEE KUM KEE HOME
Web In a large bowl, place the beef. Brush the oyster sauce over the entire surface area of the beef. Cover and refrigerate for at least 30 minutes. Finely dice the onion, celery, carrot, …
From id.lkk.com
From id.lkk.com
See details
ONE-POT BEEF AND MUSHROOM LASAGNA | IGA RECIPES
Web Add beef and cook for 5 minutes, breaking chunks with a wooden spoon, until no longer pinkish. Add mushrooms and red pepper, and cook for 3 minutes. Stir together tomato …
From iga.net
From iga.net
See details
LASAGNA (BEEF & MUSHROOM) RECIPE - YOUTUBE
Web How to make Lasagna at home in easy steps. Lasagna recipe for details click http://www.aashpazi.com/lasagna For more recipes visit Us: http://www.aashpaz...
From youtube.com
From youtube.com
See details
RECIPE FOR BEEF MUSHROOM LASAGNA - MARLI AVE RECIPES
Web 2022-10-02 Chef Delicioso October 2, 2022 Table of Contents
From marliave.com
From marliave.com
See details
BEEF & MUSHROOM LASAGNA | FOODLAND
Web Place 4 lasagna noodles over top. Spread 1 cup (250 mL) meat mixture and 2/3 cup (150 mL) of ricotta on top of noodles. Repeat noodle/meat mixture/ricotta layers two more times.
From foodland.ca
From foodland.ca
See details
RECIPES - MINNESOTA BEEF COUNCIL
Web Everyone loves a well-crafted lasagna artfully crafted with layers of noodles, slow-simmered meat sauce, and hand-grated cheeses. ... Grecian beef strip steaks & mushroom …
From mnbeef.org
From mnbeef.org
See details
BEEF & MUSHROOM SKILLET LASAGNA | FOODLAND
Web Brown beef with salt and pepper, 6 to 8 min. Stir in mushrooms and red pepper. Cook 6 to 8 min., or until vegetables start to soften. Mix in tomato sauce and 1 1/2 cups (375 mL) …
From foodland.ca
From foodland.ca
See details
BEEF & MUSHROOM LASAGNA - PREGO® PASTA SAUCES
Web 2017-01-31 Tips Make Ahead Freezer Meal: Cook the beef and cool completely. Assemble lasagna as directed (including topping with the cheese), wrap tightly (add a layer of …
From campbells.com
From campbells.com
See details
RECIPE FOR BEEF & MUSHROOM LASAGNA - MARLI AVE RECIPES
Web 2022-10-02 Chef Delicioso October 2, 2022 Table of Contents
From marliave.com
From marliave.com
See details
BEEF AND MUSHROOM LASAGNE RECIPE - GREAT BRITISH CHEFS
Web Heat 2 tbsp of oil in the pan and cook the onions until soft but not coloured. Add back the meat, then splash in the wine and cook for 10 minutes or so, stirring occasionally. Add …
From greatbritishchefs.com
From greatbritishchefs.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love