lasagna casserole 2012

Name: Lasagna Casserole 2012
Prep time: 30 min
Cook time: 25 min
Yield: 12
Cuisine: Italian
Ingredients: 10 tablespoon(s) olive oil; 3 clove(s) chopped garlic; 2 medium onions, yellow, coarsely chopped; 1 package(s) white button mushrooms, thinly sliced(about 8 oz.); 2 teaspoon(s) dried oregano; 28 ounce(s) can crushed tomatoes with juice; - salt and pepper to taste; 2 pound(s) lean ground beef; 3 tablespoon(s) finely minced parsley; 10 ounce(s) pkg. lasagna or other wide egg noodles; 3 tablespoon(s) butter; 8 ounce(s) shredded cheddar cheese; 3 ounce(s) mozzarella cheese; - seasoned italian bread crumbs

(1 RATING)

99 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Jan 2, 2012

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.

Rate

prep time 30 Min

cook time 25 Min

method Bake

yield 12 servings

Ingredients

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

How To Make lasagna casserole 2012

Step 1

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.

Step 2

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes