Mushroom Lasagna

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Cooking time: 90 minutes
Prep time: About 15 minutes

Makes: 8 servings

    

Ingredients

• 8 oz.     lasagna
• 2 T.      olive oil
• 2           garlic cloves, minced
• 1 cup    chopped mushrooms
• 1 cup    chopped yellow onions
• 1 lb.       ground beef (10% fat)
• 14 oz.     can of diced tomatoes
• 6 oz.      can of tomato paste
• 1 t.         sugar
• 2 t.         dried thyme
• 1/2 t.     Creole seasoning (Tony Chachere's)
• 1           egg, beaten
• 8 oz.     ricotta cheese
• 8 oz.     plain Greek yogurt
• 1 T.       dried parsley flakes
• 4 oz.     shredded mozzarella cheese

    

Directions

1. Heat water in 4-quart container. Boil pasta 15 minutes, stirring to prevent sticking. Drain and rinse.
2. Meanwhile, heat olive oil in heavy skillet. Add garlic, mushrooms and onions. Saute 5 minutes.
3. Add ground beef, break up chunks, and cook 10 more minutes.
4. Add chopped tomatoes, tomato paste, sugar, thyme and Creole seasoning. Cover. Simmer sauce 20 minutes.
5. In a 13 x 9 inch baking pan spread a layer of cooked lasagna.
6. On top if it, spread 1/3 of the sauce and 1/3 of mozzarella. Cover with another layer of pasta.
7. Repeat with two more layers, ending up with a layer of pasta on top.
8. Bake, uncovered, 45 minutes in preheated 375.deg F oven. Let rest 5 minutes, cut and serve.

Cut remainder into individual servings and freeze in freezer bags.

Adapted from a recipe on the pasta package.

 

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