Beef & Mushroom Lasagna

  • Prep Time 10 min
  • Total Time 80
  • Serves: 8

Ingredients

  • 1 tbsp olive oil 15 mL
  • 12 oz lean ground beef 375 g
  • 1 pkg mixed mushrooms (shiitake, oyster and cremini), sliced 227 g
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1 tsp dried oregano 5 mL
  • 1 tsp each salt and pepper 5 mL
  • 4 cups tomato passata (jarred strained tomato sauce) 1 mL
  • 12 oven-ready lasagna noodles
  • 1 tub light ricotta cheese 475 g
  • 1/2 cup grated Parmesan cheese 125 mL
  • 1/2 cup grated mozzarella cheese 125 mL

Directions

  • Step 1

    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 mL) water and simmer 7 min.

  • Step 2

    Ladle 1/2 cup (125 mL) meat mixture into bottom of greased 9x13-in. (3-L) baking dish. 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. Top with remaining sauce, Parmesan and mozzarella cheese.

  • Step 3

    Cover with foil. Bake in preheated 400°F (200°C) oven 40 min. Remove foil and bake an additional 10 min., or until golden brown and bubbling. Rest 10 min. before slicing.

Tip

Use mild Italian sausage removed from the casings, ground veal, or ground pork, as a substitute for the ground beef.

Nutrition Facts

  • Nutrition Description Per serving (1/8 of the recipe):
  • Calories 350
  • Fat 11 g
  • Saturated Fat 3.5 g
  • Carbs 37 g
  • Sugar 8 g
  • Protein 25 g
  • Cholesterol 35 mg
  • Fibre 4 g
  • Sodium 820 mg