Teresa's Recipes
Hearty Mushroom and Meat Lasagna
Dive into the comforting embrace of this Hearty Mushroom and Meat Lasagna, where rich flavors meld together in perfect harmony. Each layer unveils a delightful combination of savory Italian sausage and ground beef, perfectly complemented by tender sautéed mushrooms. The creamy ricotta and gooey mozzarella create a luscious texture that brings warmth to every bite. This dish is a celebration of Italian culinary tradition, embodying the essence of home-cooked love and perfect for family gatherings or cozy evenings. Lasagna, believed to have originated in Ancient Greece, has evolved into a beloved staple in many households, reminding us that good food is meant to be shared and savored.
Ingredients
- 12 sheets Lasagna noodles
- 1 pound Ground beef
- 1 pound, casings removed Italian sausage
- 1, diced Onion
- 3 cloves, minced Garlic
- 8 ounces, sliced Mushrooms
- 28 ounces Crushed tomatoes
- 15 ounces Tomato sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 15 ounces Ricotta cheese
- 1, beaten Egg
- 1/2 cup, grated Parmesan cheese
- 3 cups, shredded Mozzarella cheese
Dietary Notes
- Servings: 8
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Calories: 450
- Fat: 25g
- Carbs: 35g
- Protein: 30g
- Sodium: 800mg
- Sugar: 8g
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, brown the ground beef and Italian sausage over medium heat, breaking it up with a spoon as it cooks. Drain any excess fat.
- Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
- Incorporate the sliced mushrooms and cook until they are tender and have released their moisture, about 5 minutes.
- Stir in the crushed tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Allow the sauce to simmer for about 10 minutes, letting the flavors meld beautifully.
- In a separate bowl, combine the ricotta cheese, beaten egg, and grated Parmesan cheese until well mixed.
- Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish.
- Layer 4 sheets of cooked lasagna noodles over the meat sauce.
- Spread half of the ricotta cheese mixture evenly over the noodles.
- Sprinkle half of the shredded mozzarella cheese over the ricotta layer.
- Repeat the layering process with the remaining meat sauce, noodles, ricotta mixture, and mozzarella cheese, finishing with a layer of mozzarella on top.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Let the lasagna cool for about 10 minutes before slicing and serving.
Tips
- For an extra depth of flavor, add a splash of red wine to the meat sauce while it simmers.
- You can also add spinach or zucchini for a veggie boost.
- Make it ahead of time and refrigerate overnight; simply bake it fresh the next day!