Super Sroom Lasagna only the Chef Knows for Sure |
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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 4 |
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I have always loved garlic, mushrooms, cheese, etc, so this is my version of an all time favorite, Lasagna ! I think you'll like it Ingredients:
1 (8 ounce) package no-boil lasagna noodles |
1 1/2 lbs ground chuck (chili grind) |
1 cup yellow onion, chopped |
1/2 cup celery & leaves, chopped |
5 garlic cloves, minced |
1/4 cup red bell pepper, chopped |
2 teaspoons dried basil |
1 teaspoon dried oregano |
1 (4 ounce) can mushrooms, sliced |
1 (29 ounce) jar ragu pasta sauce (super chunky mushroom style) |
1 cup chicken stock or 1 cup water |
1 (8 ounce) package philadelpha creame cheese, room temp |
1 (15 ounce) container ricotta cheese, room temp |
1 (16 ounce) package mozzarella cheese, shredded |
Directions:
1. Directions:.
2. Brown beef in large heavy saucepan. Drain off fat.
3. Add all other sauce ingredients in order listed, stirring after each addition.
4. Slowly bring to a boil and simmer on low heat at least 2 hours.
5. Uncover and allow liquid to reduce and sauce to thicken.
6. Assembly:. Heat oven to 350 degrees F.
7. Lightly grease a 9x13x2 in baking dish, Spread a thin layer of sauce, covering bottom. Add a layer of pasta and spread 1/3 of the cream cheese, 1/3 of the ricotta cheese,1/3 of the remaining meat sauce, and 1/3 of the mozzarella cheese Continue to layer this way ending with the mozzarella.
8. Sprinkle with Parmesan cheese.
9. Cover with Aluminum foil and bake for 45 minutes. Remove foil and bake
10. another 10 or 15 minutes until hot and bubbly.
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