Lasagna Casserole 2012

Pat Duran


This recipe is the best tasting casserole I have had in a long time. It is as close as I can make to the one served at a now closed restaurant. I always ordered this when we went to this Italian restaurant here in town. ( with a little help of my friend the chef who worked there)lol.Now I make it at home.

pinch tips: How to Use a Meat Thermometer



12 servings


30 Min


25 Min




10 Tbsp
olive oil
3 clove
chopped garlic
2 medium
onions, yellow, coarsely chopped
1 pkg
white button mushrooms, thinly sliced(about 8 oz.)
2 tsp
dried oregano
28 oz
can crushed tomatoes with juice
salt and pepper to taste
2 lb
lean ground beef
3 Tbsp
finely minced parsley
10 oz
pkg. lasagna or other wide egg noodles
3 Tbsp
8 oz
shredded cheddar cheese
3 oz
mozzarella cheese
seasoned italian bread crumbs

Directions Step-By-Step

Heat about 3 T. of olive oil in a 12 inch skillet over medium heat. Add garlic and onions; cook until onions are translucent, about 8 minutes. Remove mixture to a bowl and set aside.
In the same skillet heat 3 T. more of olive oil; add mushrooms; cook until browned, 5 minutes or so. Add these to the onion bowl; again using same skillet add more olive oil and fry beef, scrambling as it browns, about 8 minutes. Return onion/mushroom mixture and tomatoes and oregano; bring to a boil. Reduce heat to medium-low; and cook until thickened , about 15 minutes. Remove from heat, season with salt and pepper to taste, and stir in parsley; let mixture cool.
Heat oven to 325^.
Cook noodles in boiling salted water until al dente, about 7 minutes. Drain and toss with butter; set aside.
Spread 2 c. of sauce mixture in a 9x13-inch baking pan ; cover with noodles. Spread 2/3 of the cheddar cheese over noodles; top with remaining sauce. Sprinkle with remaining cheddar, mozzarella, and bread crumbs over sauce; drizzle with a little olive oil. Bake for 25 minutes or until browned on top.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: Italian