12 lasagna noodles
1 tablespoon olive oil
400 grams ground beef
250 grams mushrooms (washed and sliced)
500 milliliters tomato purée (seasoned)
500 milliliters tomato purée (may purchase whole peeled canned tomatoes and puree them in the blender)
1 cup white wine
300 grams mozzarella cheese (shredded)
300 grams cheese (gouda, shredded)
1/2 teaspoons oregano
2 bay leaves
salt (and pepper)
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1Heat the oil in a pan on medium heat and add the ground meat. Stir it until it separates and cooks through. Let brown slightly. This should take no more than 5 minutes.
2Add both tomato purees and mix well. Increase the heat and, when the mixture bubbles, add the mushrooms. Cook for 2 minutes. Add the wine and allow to simmer for 3 more minutes, until the alcohol evaporates. Lower the heat, add oregano, salt, pepper and bay leaves and cover the pan.
3After 5 minutes, check to see if more salt is needed, remove the bay leaves and remove from heat.
4Spoon three tbsps. of the meat sauce evenly into the bottom of a 30 x 15 baking dish. Place in layers:
56 lasagna noodles (sprinkle a little water over the noodles)
6Half the sauce
86 lasagna noodles (sprinkle a little water over the noodles)
11Bake at 200 C for 20 minutes until the cheese browns slightly.
PER SERVING *
|Calories620Calories from Fat360|
|% DAILY VALUE*|
|Calories from Fat360|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Paula S. 27 May 2015
I've never made a lasagna without ricotta before, but this was just as delicious as ever. Very cheesy with that melt in your mouth flavor. I omitted the mushrooms (we aren't big fans), and I didn't feel as if it was missing anything. Everyone went back for second helpings and gave rave reviews!