The Perfect Mushroom Lasagna with Hearty, Meaty-Tomato Sauce
This Mushroom Lasagna features a delicious combination of mushroom and ground beef cooked in a tasty tomato-based sauce for a hearty, comforting dinner meal!
Course Dinner
Cuisine Italian
Keyword easy recipe, lasagna with mushrooms, Mushroom Lasagna
Prep Time 45 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 12
Author Valya's Taste of Home
Ingredients
3lbs.– beef
2lbs.- mushrooms
1.5lbs.- mozzarella cheese
15oz.– organic tomato sauce
6oz.– organic tomato paste
1tbsp.– organic Italian seasoning
1tsp.- garlic salt
¼tsp.- fine ground black pepper
1tsp.– Mrs. Dash seasoning blend
16oz.- cottage cheese
1tbsp.- salt and 1 tsp. - for cooking pastaor to taste
12strips - Lasagna pasta
3tbsp.- extra light olive oil and 1 tbsp. for cooking pasta
Instructions
How to Make Mushroom Lasagna
Let's start by prepping the meat! 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 the meat in the water for an hour, rinsing and changing the water about 4 times during the soaking. In case you prefer to not soak the meat, you can skip this step.
How to Prep the Mushrooms
Next, let's prep our mushrooms for this mushroom lasagna! Separate the mushroom stems from the caps and then discard the stems. This isn't always necessary, but definitely do it for shiitake mushrooms.
Then peel and rinse the mushrooms and place them into a strainer. Let the water drip off. This is how I prefer cleaning my mushrooms but you can also choose to skip this step as well if you don't want to rinse them.
Slice the mushrooms ¼-inch thick and set them aside.
How to Cook Mushrooms and Beef for Mushroom Lasagna
Time to cook our mushrooms and beef! Heat a large saucepan on medium-high heat, and add 3 tablespoons of olive oil.
Place ground beef onto the hot skillet, and brown the meat. Avoid mixing the meat until it starts to sizzle otherwise, the meat turns into a mush.
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 reaches the sizzling stage, stir the meat with a wooden spoon. 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 the meat and mushroom start sizzling otherwise it will turn into mush.
Sauté for about 5 minutes and then remove the mixture from the stove. Let it cool completely before assembling the lasagna.
While the meat mixture is cooling, boil the lasagna noodles in a large pot according to the instructions on the packaging. Also, shred the cheese and set it aside.
How to Assemble Mushroom Lasagna
Layout 6 lasagna pasta strips into a rectangular porcelain dish. I prefer using porcelain, you may any baking dish of your choice. 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 and this will be the final layer of noodles.
How to Bake Mushroom Lasagna
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 aluminum foil because foil falls on top and gets stuck to the melted cheese.
Bake assembled lasagna on the middle oven rack in a preheated oven for 50 minutes or until the edges are golden brown and the cheese has melted.
Remove from the oven and let it cool for 15 minutes before serving. Your delicious Mushroom Lasagna is ready to be served!
Notes
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.