ARGENTINE LASAGNA

Argentine Lasagna image

Provided by Vicki Butts (lazyme)

Categories Beef

Time 1h30m

Number Of Ingredients 15

1 lb ground beef
1 large sweet onion, chopped
1/2 lb sliced fresh mushrooms
1 garlic clove, minced
1 15-oz can(s) tomato sauce
1 6-oz can(s) tomato paste
1/4 tsp pepper
4 c shredded part-skim mozzarella cheese, divided
1 15-oz jar(s) alfredo sauce
1 15-oz carton ricotta cheese
2 1/2 c frozen peas, thawed
1 10-oz pkg frozen chopped spinach, thawed and squeezed dry
1 9=oz pkg no-cook lasagna noodles
fresh basil leaves, optional
parmesan cheese, optional

Steps:

1. In a Dutch oven, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink; drain.
2. Stir in the tomato sauce, tomato paste, pepper and 2 cups mozzarella cheese; set aside.
3. In a large bowl, combine the Alfredo sauce, ricotta cheese, peas and spinach.
4. Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with four noodles, 1-1/4 cups meat sauce and 1-1/4 cups spinach mixture. Repeat layers three times. Sprinkle with remaining mozzarella cheese. (Pan will be full.)
5. Cover and bake at 350° for 45 minutes.
6. Uncover; bake 10 minutes longer or until cheese is melted.
7. Let stand for 10 minutes before cutting.
8. Garnish with basil and serve with Parmesan cheese if desired.