Meat lasagna with mushrooms

Votes: 1

Time: 2 hours 20 minutes
Complexity: easily
Servings: 8

It's hard to find anyone who doesn't love Italian lasagna, a multi-layered casserole loaded with meat sauce, tons of cheese, and, naturally, calories. This recipe will help make this delicious dish a little healthier, less greasy, yet just as delicious. First, we replace traditional lasagna noodles with whole-grain ones. The meat sauce is made by replacing some of the beef with meaty and flavorful portobello mushrooms; some of the cheese is replaced with cottage cheese, which blends with mozzarella and Parmesan to blend seamlessly into the lasagna. And spices like garlic, oregano, fennel, and basil will fill the lasagna and your entire home with the wonderful aromas of Mediterranean cuisine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

9 whole grain no-boil lasagna noodles
1 tbsp. l. olive oil
2 cloves garlic, crushed
1 onion, diced
2 tbsp tomato paste
2 tsp ground oregano
1 can (400 g) canned chopped tomatoes with garlic, basil and oregano
1 tsp chopped basil
1/4 tsp ground fennel
220 g portobello mushrooms, sliced
A pinch of red pepper flakes
0.7 kg of ground beef shoulder
1/4 teaspoon salt
1/4 tsp black pepper
1 can (425 g) of canned tomato sauce
1 and 1/4 tbsp. grated parmesan
1 cup fine-grained cottage cheese
220 g semi-skimmed grated mozzarella
1 large egg, lightly beaten
2 tbsp fresh parsley leaves, chopped
Zest of 1 lemon

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat the olive oil in a large saucepan, add the garlic and onion, and cook until softened, about 5 minutes. Stir in the tomato paste, oregano, basil, and fennel, then add the mushrooms and red pepper flakes. Add the ground beef and cook over medium heat until darkened. Add the tomatoes and tomato sauce, bring to a boil, then reduce the heat and simmer the meat sauce for 40-45 minutes.
Preheat oven to 175°C.

In a small bowl, combine the Parmesan cheese, cottage cheese, 2/3 cup mozzarella, and egg. Add the parsley and lemon zest.
Spread a quarter of the sauce in the bottom of a 22 x 32 x 5 cm (9 x 13 x 2 in) dish. Place 3 lasagna noodles on top of the sauce, making sure not to overlap them. Spread half of the ricotta mixture over the noodles and top with another quarter of the sauce. Repeat the layers, finishing with the sauce and sprinkle with the remaining mozzarella. Bake for 45 minutes. Let rest for 10 minutes and serve.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Comfort food / Main courses / Casseroles / Pasta / Meat / / Italian cuisine / Bobby Deen

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