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lasagna casserole 2012

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

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.

(1 rating)
yield 12 servings
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For lasagna casserole 2012

  • 10 Tbsp
    olive oil
  • 3 clove
    chopped garlic
  • 2 md
    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
    butter
  • 8 oz
    shredded cheddar cheese
  • 3 oz
    mozzarella cheese
  • seasoned italian bread crumbs

How To Make lasagna casserole 2012

  • 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.
  • 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.
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