I’ve got the easiest and the
Lasagna is one of our family’s favorite dish to have on Sunday after church. Most of us have programmable cooking ovens in our kitchens that you can program when the oven should start and end the cooking time.
That’s exactly what I do! I make Lasagna Saturday night and I refrigerated it. The next morning, before we go to church, I program the oven to start time and the cook time, by the time we get from church lasagna is fresh and hot out of the oven to enjoy. I hope it becomes your family favorite as well! 🙂
Ingredients
- Beef – I like to use good quality meat, preferably purchased from a local butcher. Or I only get this one at Costco.
- Mushroom – I prefer organic mushrooms as they even have delicious taste compared to regular. Since mushrooms contain over twelve different kinds of minerals and vitamins and my family loves mushrooms I make this lasagna recipe loaded with it, but you may cut it half if you like.
- Cottage Cheese – I used 2% fat consistency, but you may use any kind you like.
- Mozzarella Cheese – I used 1.5 pounds of cheese for the recipe, because we love lasagna to be cheesy, but you may reduce to a pound.
- Lasagna Pasta – you may use any brand of pasta you like.
- Tomato Sauce and Paste – since sauce gives a huge boost in taste to lasagna I prefer using organic. If you purchase it in bulk at Costco it comes out to be very affordable in the long run.
- Olive Oil – I love olive oil little too much and use it in almost everything.
- Seasoning – when it comes to choosing seasoning look at the ingredient list for no additioanl additives or preservatives.
Instructions
I never purchase ground meat of any kind, but make it my own, see how HERE. I prefer soaking and rinsing the meat especially if purchased from the store because it most likely was covered with red dye.
First, I soak meat in the water for an hour, rinsing and changing the water about 4 times during soaking (if you prefer not to soak meat you may skip this step).
Prepare and measure out all dry ingredients. Peel, rinse mushrooms, place them into a strainer and let them the water to drip off (again…, my way for clean cooking and you may skip this step if you prefer not to rinse mushrooms)
Heat a large skillet on high heat, add 3 tablespoons of olive oil. Place ground beef onto hot skillet, brown the meat (avoid mixing the meat until it starts to sizzle, otherwise the meat turns into a mush). While the meat is sautéing slice mushrooms set aside until ready for use.
As soon as the meat reaches the sizzling stage start mixing the meat. Then add mushrooms and continue sautéing until the water evaporates (once again after combining the meat with mushrooms do not mix the mixture until the water evaporates and meat and mushroom start sizzling, otherwise it will turn into mush).
As soon as the meat and mushrooms start to sizzle add tomato sauce, tomato paste, Italian seasoning, garlic powder, Mrs. Dash seasoning, sea salt, and black ground pepper. Mix the sauce and the spices first before incorporating it into meat and mushrooms.
Sauté for about 5 minutes remove from the stove and let it cool completely before assembling the lasagna. While the meat mixture is cooling, cook pasta according to the instructions on the package and shred the cheese.
Assembling Instructions
Layout 6 lasagna pasta strips into rectangular porcelain (I prefer using porcelain, you may use glass or pan of your choice) pan. Add half portion of the meat with mushrooms and spread it out evenly.
Then spread out evenly half of the cottage cheese. Finally, spread out evenly half of the shredded mozzarella cheese. Repeat another layer using the same instructions.
Baking Instruction
Preheat the oven to 350 F (180 C). Cover a pan with a baking sheet (I prefer to cover with a baking sheet instead of a
Bake assembled lasagna on the middle oven rack at preheated oven for 50 minutes or until the edges are golden brown and all cheese is melted.
Remove from the oven and let it cool for 15 minutes before serving.
NOTE: If you’re making this ahead of time you need to cover a pan with plastic food wrap to prevent from drying. You may also split this into two smaller ceramic dishes (if this portion is too much for your family size), bake one and freeze one for later.
If you make this Lasagna with Mushrooms recipe, please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ????
I’ve got the easiest and the tastiest lasagna recipe you’ll ever make! It consists of very basic ingredients you most likely to have on hand. This Lasagna with Mushrooms is a perfect make-ahead dish your family will love!
- 3 lbs. (1.4 kg) – beef
- 2 lbs. (907 g) – mushrooms
- 1.5 lbs. (680 g)- mozzarella cheese
- 15 oz. (425 g) – organic tomato sauce
- 6 oz. (170 g) – organic tomato paste
- 1 tbsp. – organic Italian seasoning
- 1 tsp. – garlic salt
- 1/4 tsp. – fine ground black pepper
- 1 tsp. – Mrs. Dash seasoning blend
- 16 oz. (454 g) – cottage cheese
- 1 tbsp. – salt and 1 tsp. – for cooking pasta or to taste
- 12 strips – Lasagna pasta
- 3 tbsp. – extra light olive oil and 1 tbsp. for cooking pasta
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I never purchase ground meat of any kind. I make it my own, see how HERE. I prefer soaking and rinsing the meat especially if purchased from the store because it most likely was covered with red dye.
-
First, I soak meat in the water for an hour, rinsing and changing the water about 4 times during soaking (if you prefer not to soak meat you may skip this step).
-
Prepare and measure out all dry ingredients. Peel, rinse mushrooms, place them into a strainer and let them the water to drip off (again…, my way for clean cooking and you may skip this step if you prefer not to rinse mushrooms).
-
Heat a large skillet on high heat, add 3 tablespoons of olive oil. Place ground beef onto hot skillet, brown the meat (avoid mixing the meat until it starts to sizzle, otherwise the meat turns into a mash). While the meat is sautéing slice mushrooms set aside until ready for use.
-
As soon as the meat reaches the sizzling stage start mixing the meat. Then add mushrooms and continue sautéing until the water evaporates (once again after combining the meat with mushrooms do not mix the mixture until the water evaporates and meat and mushroom start sizzling, otherwise it will turn into a mash).
-
As soon as the meat and mushrooms start to sizzle add tomato sauce, tomato paste, Italian seasoning, garlic powder, Mrs. Dash seasoning, sea salt, and black ground pepper. Mix the sauce and the spices first before incorporating it into meat and mushrooms.
-
Sauté for about 5 minutes remove from the stove and let it cool completely before assembling the lasagna.
-
While the meat mixture is cooling cook pasta according to the instructions on the package and shred cheese.
-
Assembling Instructions
-
Layout 6 lasagna pasta strips into rectangular porcelain (I prefer using porcelain, you may use glass or pan of your choice) pan. Add half portion of the meat with mushrooms and spread it out evenly.
-
Then spread out evenly half of the cottage cheese. Finally, spread out evenly half of the shredded mozzarella cheese. Repeat another layer using the same instructions.
-
Baking Instruction
-
Preheat the oven to 350 F (180 C). Cover a pan with a baking sheet (I prefer to cover with a baking sheet instead of foil because foil falls on top and get stuck to the melted cheese).
-
Bake assembled lasagna on the middle oven rack at preheated oven for 50 minutes or until the edges are golden brown and all cheese is melted.
-
Remove from the oven and let it cool for 15 minutes before serving.
If you’re making this ahead of time you need to cover a pan with plastic food wrap to prevent from drying. You may also split this into two smaller ceramic dishes (if this portion is too big for your family), bake one and freeze one for later.
Need more delicious DINNER recipes? Check them out HERE!
Love this Lasagna with Mushrooms recipe? Please Save and Pin on Pinterest!
This recipe was originally posted on 07-14-2014 and have been updated on 02-22-2019. I’ve have come along ways as far as blog improvements and still in the continuous learning process. Really appreciate all of your support!!!
Here is the side by side picture comparison of the exact same recipe.
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Thank you Kristi! I totally agree with you, it is very heart – warming!
I’ve not made lasagna in a long, long time, but it’s definitely one of my comfort foods. There’s just something so hearty and heart-warming about it – it reminds me of family – so I can see how you enjoy having it on Sunday’s after church! It looks good!
Kristi- It tastes even better! The picture quality is not quite top-notch yet;) But it will get better in time. Your only regret in trying this recipe is that you’ll get hooked! Especially with Valya’s cucumber/cauliflower/radish/chives salad. Valya- post that salad to go along with this salad, since what you usually eat it with.
Thank you Nina! Lasagna does taste so good with that salad. I will post that salad as soon as I can.:)
Thank you Valya so much for such an incredible and tasty recipe! It’s a keeper!!! I have been eating the meat filling without making it into lasagna. I just cook noodles in water, then fry noodles with little butter, then top with meat sauce and little parmesan cheese. Yum, yum, yum!
I have also made it into a lasagna form for tomorrow, so I’ll let you know how it turned out. Thank you again, this recipe is a jewel and a keeper!!! I will make sure to let others know about your blog!!! Everything I’ve made from your blog tastes really yummy!!!! You’re doing such an awesome job with this blog, thank you again for all of your hard work. May God bless you and reward you for making us, beginner cooks, cook awesome meals for our families!
Aww! Thank YOU so much for your sympathy! Lasagna is our family special meal that we all enjoy after morning church on Sundays. I know, its a big help for beginner cooks with step by step picture directions. “Picture – worth a thousand words”. I didn’t have this resource when I was a beginner, so I know how people feel. This is a big help for my younger sisters too, who grew up with no mom, and of course friends like you! I really appreciate that you help spread the news about my blog. Its a pretty new blog and I think it will help a lot of people with cooking, baking and cake decorating! I have tons of good recipes to post, it will take time, cause you cant post all at ones. Thanks again!!! 🙂
I am back Valya, to report about lasagna. “It’s so FRESH and Tastes Good!” We’ve never had a fresh lasagna before since we’ve always bought frozen. This was very special and very good. Everyone really like it. One thing I forgot that my family didn’t really care for mushrooms and they asked me not to include them next time. But, they all approved that it was really, really good and so fresh and asked me to make another one soon! Also, I didn’t tell anyone but, I added 1 1/2 large onion through the grinder, when I grinded the meat, and no one could tell!!! I also added just a little bit of garlic powder and again no one detected anything. I was a little low on mozzarella cheese so I also added pre-shredded from Costco Parmesan Cheese in addition. Keep those recipes coming!!!! I can’t wait to learn more from you!:)
Thanks Tanya for letting me know how it turned out for you. I am so happy to hear that your family liked this lasagna recipe. I never bought frozen lasagna from the store, because it just never looked attracting enough to actually give it a try. I always make my own lasagna, and we LOVE mushrooms! So, sometimes I put whole 3 lbs of mushrooms into it. 🙂 I love the idea of adding Parmesan cheese. We love Parmesan cheese a lot, I will try it next time. When I make Chicken Alfredo, I add a lot of Parmesan cheese on it. I do put garlic salt on it too sometimes, I think it gives that extra flavoring. Thank you so much for visiting my blog and cooking my recipes! 🙂
One question, why do you soak your meat before you grind it?
I soak the meat before grinding it for more than one reason:
1.) The water removes dye that has been added during it’s processing.
2.) The water pulls out blood from meat.
3.) The water cleanses meat.
Thank you for your question, because others may have the same ones. 🙂
Hi Valya, Your lasagna recipe looks soooooo delicious, I can’t wait to try it! I like your suggestion to add mushrooms, I love mushrooms, and that you use cottage cheese with the mozzarella cheese. I also like to grind my own beef, but didn’t know about soaking it first, so I will try that when I make this recipe. I was wondering if you can add a printer version so I can print it to have the recipe in front of me when I’m in the kitchen? That would be so helpful, thank you!
Lasagna was one of my first blog post and it doesn’t have a print version of the recipe, but I will go ahead and add one. Thank you Patricia.
PS. Don’t forget to let me know how lasagna turned out for you.
Just made this for dinner Yesterday and its BOMB! so delicious… no leftovers!
Wow! That’s great! It’s a BOMB in my house too! We absolutely love home made lasagna. It tastes great reheated too.
Speaking of Bomb food you should post ALOT more of your recipes so I can do them 🙂 I love your recipes more then Natashas Kitchen, Olgas Flavor, or Tatyanas everyday… Almost done all your recipes would love to see more come out
Thank you for such a sweet words. My “to post” list is extremely long, but there are so much you can do with having a big family. I will be posting a lot of good recipes. Stay tuned and share it with your loved ones and friends.
I make my lasagna similar to yours but I also add red bell peppers.
Red bell peppers is a great addition to lasagna. Great idea Inna.
I made this lasagna yesterday, really delicious
My whole family liked it. I tried different lasagna recipes before and this is the most straight forward and easy instruction one I ever tried
More simple but so delicious 🙂
Thank you Valya
I’m glad your family liked it. My entire family loves it too. It has been our favorite for over 15 years. Thank you for an amazing review! 🙂
Hi Valya, This is Tanya. I was among your first followers who made this recipe at least 5 years ago when you’ re first posted.. i came today to repeat this recipe and I think that in your old recipe you used pizza sauce in the ‘sauces’? Can you help me remember it? I dont think there was regular tomato sauce because of the flavor the other sauce had?
Hi Tanya! Thank you for following along! Yes, you are absolutely correct! I used to use Ragu’ Pizza Sauce. But you know the saying “You grow, you learn”, that pizza sauce brand has chemical additives so I stopped using it. Instead, you can make almost the same even better-tasting sauce at home with no additive and preservatives. By adding Italian seasoning, salt, and garlic powder into tomato sauce makes delicious tasty pizza sauce. I have a separate recipe for Homemade Pizza Sauce. All you need to do is to follow updated recipe instructions and you’ll get the same tasting lasagna. I hope this help! Once again, I really appreciate long term followers, thank you so much! Please share a picture of the lasagna with me on Instagram!