Momma Pat’s Mushroom Lasagna
At a Glance
- Prep
- 20 minutes
- Cook
- 1 hour
- Servings
- 1 9x13-inch lasagna, about 10 servings
Categories
- Main Course
- Italian
- Easy
Dietary
- Egg-free
- Nut-free
Allergens
- Contains or may contain: Milk
- Wheat.
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
From the CFiander Family Collection: Savor layers of love in Momma Pat's Mushroom Lasagna with velvety ricotta, savory ground beef, and a rich blend of mushrooms.
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Ingredients
- 1 box of lasagna noodles
- 1 jar of tomato sauce, Prego fresh mushroom
- 1 can of mushrooms
- 1 lb of ground beef
- 2 15 oz containers of ricotta cheese
- 2 cups of mozzarella cheese
Instructions
Brown and simmer Brown meat, drain. Add sauce with canned mushrooms. Simmer.
Boil Meanwhile boil water, cook your lasagna noodles till done, but not mushy. Still needs to be firm.
Drain Drain, rinse with cold water. I put them back in the pot in cold water so they don't stick together.
Preheat Preheat oven to 350F
Assemble Get your 11 x 9 pan or a aluminum lasagna pan, put one layer of noodles, overlapping a bit. put some ricotta cheese over the noodles, put spaghetti sauce with meat over the cheese, sprinkle with mozzarella cheese. 1st layer done. Repeat your layers till the top of the pan.
Bake Cover with foil bake in 350F oven for like an hour or until bubbly. Put a pan under your lasagna pan cause it may bubble over.
Serve Serve with fresh salad and garlic bread.
