February 11

Recipe for Cheesy Beef Lasagna



2 tsp (10 mL) olive oil

2 cups (500 mL) onion, chopped

2 cups (500 mL) mushrooms, sliced

2 cloves garlic chopped

3 lb. (1.36 kg) lean ground beef

2 tbsp (30 mL) chili powder

3 cans of tomato soup



4 cups (1 L) light ricotta cheese

3 cups (750 mL) mozzarella cheese, shredded

1 cup (250 mL) Parmesan cheese, grated

2 eggs

12 oven ready lasagna noodles (uncooked)

1 tsp (5 mL) black pepper


Preheat oven to 375F

  1. Heat oil in a large stock pot over medium heat. Add the onions and mushrooms and sauté for 5 minutes until the vegetables caramelize.
  2. Chop garlic small and add to and break-up ground beef and continue to sauté for another 5 minutes or until the beef is well browned. Add the chili powder and continue to sauté for 2 minutes.
  3. Add the soup and cook for 5 minutes. Add broth and continue to cook for 10 minutes or until the meat is cooked. Remove from heat and set aside.
  4. In a large mixing bowl, combine ricotta cheese, half of the mozzarella cheese, eggs and black pepper. Mix Well.
  5. Spread 2 cups of the meat sauce in the bottom of a 9” x 13” pan. Layer 4 lasagna noodles on top, overlapping noodles slightly to cover the bottom.
  6. Spread half of the cheese mixture over noodles. Layer with 2 ½ cups of meat sauce and 4 lasagna noodles.

Cook for 1 hour 30 minutes


Posted February 11, 2019 by kylaaems2017 in category Uncategorized

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