Argentine Lasagna

Name: Argentine Lasagna
Ingredients: 1 pound ground beef; 1 large sweet onion, chopped; 1/2 pound sliced fresh mushrooms; 1 garlic clove, minced; 1 can (15 ounces) tomato sauce; 1 can (6 ounces) tomato paste; 1/4 teaspoon pepper; 4 cups shredded part-skim mozzarella cheese, divided; 1 jar (15 ounces) Alfredo sauce; 1 carton (15 ounces) ricotta cheese; 2-1/2 cups frozen peas, thawed; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1 package (9 ounces) no-cook lasagna noodles; Fresh basil leaves and grated Parmesan cheese, optional

14 ingredients

4 steps

Ingredients

1 pound ground beef
1 large sweet onion, chopped
1/2 pound sliced fresh mushrooms
1 garlic clove, minced
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/4 teaspoon pepper
4 cups shredded part-skim mozzarella cheese, divided
1 jar (15 ounces) Alfredo sauce
1 carton (15 ounces) ricotta cheese
2-1/2 cups frozen peas, thawed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (9 ounces) no-cook lasagna noodles
Fresh basil leaves and grated Parmesan cheese, optional

Directions

1

In a Dutch oven, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomato paste, pepper and 2 cups mozzarella cheese; set aside.
2

In a large bowl, combine the Alfredo sauce, ricotta cheese, peas and spinach.
3

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.)
4

Cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Garnish with basil and serve with Parmesan cheese if desired.