Recipe of the Week
Beef & Wild Mushroom Lasagna
1 pound lean ground beef
2 tablespoons olive oil
1 pound assorted wild mushrooms (such as shiitake, oyster and cremini), sliced
1/4 teaspoon salt
1 jar (approximately 26 ounces) prepared roasted garlic or roasted garlic and onion spaghetti sauce
1 can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained
1 carton (15 ounces) part-skim ricotta cheese
1 egg, slightly beaten
10 uncooked lasagna noodles (not oven-ready)
4 cups (16 ounces) shredded pizza cheese blend
Heat oven to 375 degrees. In large nonstick skillet, heat oil over medium heat until hot. Add mushrooms. Cook and stir 4 to 6 minutes or until tender.
In same skillet, brown ground beef over medium heat 6 minutes or until outside surface is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings. Season with salt. Stir in spaghetti sauce and tomatoes.
In medium bowl, combine ricotta cheese and egg.
Spread 2 cups beef sauce in 13 x 9-inch baking dish. Place 4 noodles lengthwise and 1 noodle crosswise (break to fit) in a single layer; press lightly. Spread ricotta mixture evenly over noodles; top with mushrooms. Sprinkle with 2 cups shreded cheese. Spread 2 1/2 cups sauce over cheese. Cover with remaining noodles; press lightly into sauce. Spread remaining sauce over noodles.
Bake, uncovered, 45 to 50 minutes or until noodles are tender. Sprinkle with remaining cheese. Tent lightly with aluminum foil; let stand 15 minutes before serving.
Makes 9 servings.
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