Baked Fettuccine Lasagna
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
42
Spice
52
Sweetness
58
Sourness
36
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
340 g
Fettuccine Pasta (dry)1 cup
Onion (chopped)1 tbsp
Butter820 g
Tomatoes (can diced)110 g
Mushroom (can sliced)3 tbsps
Black Olive (chopped)2 tsps
Oregano (dried)1 cup
Shredded Cheddar Cheese1 cup
Beef Broth1 cup
Grated Parmesan CheeseDirections:
1
Bring a large pot of lightly salted water to a boil
2
Cook pasta for 8 to 10 minutes, or until al dente; drain
3
In a large skillet, brown beef over medium heat
4
Drain fat from pan, and transfer meat to a bowl
5
In the same skillet, cook onion and bell pepper in butter until tender
6
Stir in tomatoes, mushrooms, olives, and beef, and season with oregano
7
Simmer for 10 minutes
8
Preheat oven to 350 degrees F (175 degrees C)
9
Lightly grease a 9x13 inch baking dish
10
Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese
11
Repeat layers
12
Mix together soup and beef broth until smooth, and pour over casserole
13
Sprinkle with Parmesan cheese
14
Bake in preheated oven for 30 to 35 minutes, or until heated through