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Lasagna With Mushroom

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  Water 6 Cup (96 tbs)
  Lasagna noodles 8 Ounce
  Salt 1 Teaspoon
  Oil 1 Tablespoon
  Lean ground beef 1 Pound
  Diced onion 1⁄2 Cup (8 tbs)
  Spaghetti sauce 10 Ounce (1 Jar)
  Sliced mushrooms 10 Ounce, drained
  Cottage cheese 2 Cup (32 tbs)
  Egg 1 , slightly beaten
  Mozzarella cheese 8 Ounce, sliced

Place water and salt in glass baking dish.
Cover; cook on high (9) for 10 to 12 minutes or until boiling.
Add lasagna noodles and oil.
Cover; cook on simmer (3) for 11 to 13 minutes or until tender.
Drain water aand separate noodles to avoid sticking together.
In glass casserole, cook beef and onion on roast (7) for 6 minutes or until beef is no longer pink.
Mix in spaghetti sauce and mushrooms.
Mix together egg and cottage cheese.
In glass baking dish, layer 1/3 noodles, 1/3 sauce, 1/2 cottage cheese mixture.
Repeat layers two more times, omitting cottage cheese from third layer.
Cover; cook on reheat (8) for 10 minutes, arrange Mozzarella cheese on top during last 5 minutes of cooking.

Recipe Summary

Side Dish

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