One-pot beef and mushroom lasagna
Prep Time
Cooking Mode
15 mL (1 tbsp.) tbsp. olive oil
1 onion, chopped
450 g (1 lb.) lb. ground beef
227 g oz packaged mushrooms, quartered
1 sweet red pepper, diced
625 mL (2 ½ cups) cup tomato sauce
375 mL (1½ cups) cup water
2 mL (½ tsp.) tsp hot pepper flakes
2 bay leaves
To taste salt and pepper
12 precooked lasagna noodles
80 mL (⅓ cup) cup grated Parmesan cheese
15 mL (1 tbsp.) tbsp. finely chopped fresh parsley (optional)
15 mL (1 tbsp.) tbsp. olive oil
1 onion, chopped
450 g (1 lb.) lb. ground beef
227 g oz packaged mushrooms, quartered
1 sweet red pepper, diced
625 mL (2 ½ cups) cup tomato sauce
375 mL (1½ cups) cup water
2 mL (½ tsp.) tsp hot pepper flakes
2 bay leaves
To taste salt and pepper
12 precooked lasagna noodles
80 mL (⅓ cup) cup grated Parmesan cheese
15 mL (1 tbsp.) tbsp. finely chopped fresh parsley (optional)
Directions
1Heat oil on medium-high heat in a large saucepan. Fry onion for 3 minutes. Add beef and cook for 5 minutes, breaking chunks with a wooden spoon, until no longer pinkish.
2Add mushrooms and red pepper, and cook for 3 minutes.
3Stir together tomato sauce and water. Add to beef and vegetable mixture along with pepper flakes, bay leaves, salt, and pepper.
4Break lasagna noodles into pieces and stir into mixture. Reduce heat to medium-low. Cover and cook for 15 minutes, or until noodles are tender, adding water if needed.
5Sprinkle with cheese.
6Remove bay leaves. Sprinkle with parsley and serve.
7Replace Parmesan cheese with 250 mL (1 cup) shredded mozzarella, stirring into mixture just before serving.
Disclaimer
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Personal Note
Personal Note