This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish (we use Jovial brand lasagna noodles). Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.
"I used to think I knew what love was, but here recently it has been revealed to me that what I thought was love, was actually lasagna. Still, I cling to my maxim: love is tasty."
Lasagna has it all: whole grains, lean meat, a little bit of cheese, and veggies all in a single dish. And it's actually better when it is leftover. It may seem like a lot of work, but the hands-on time is all of about 20 minutes. Make two so there are a lot of leftovers.
My Mushroom Risotto recipe calls for button mushrooms because I know that these are available in almost any market. The common white mushroom doesn't have as much flavor as other mushrooms, partly because they contain so much water (about 80%). But when you saute them, the water evaporates, intensifying the flavor.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 120 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers. Multiplying this recipe should be done in separate pans.
|1 tsp||olive oil|
|1 large||onion (diced)|
|1 medium||green bell pepper (seeded and diced)|
|1 lb||mushrooms (thinly sliced)|
|8 ounces||95% lean ground beef|
|1 15 ounce can||no salt added diced tomatoes|
|1 Tbsp||no salt added tomato paste|
|1 tsp||dried basil leaves|
|1 tsp||dried oregano leaves|
|1/2 tsp||dried marjoram leaves|
|1/4 tsp||dried tarragon leaves|
|2 tsp||Worcestershire sauce|
|8 ounces||whole wheat or gluten-free lasagna noodles|
|8 ounces||sliced provolone cheese|
Place the olive oil in a large skillet over medium high heat.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the green pepper and cook for 2 minutes. Stir frequently.
Add the mushrooms and cook for about 5 minutes. Toss frequently.
Add the ground beef, tomatoes, tomato paste, water, basil, oregano, marjoram, tarragon, and Worcestershire sauce.
Stir, reduce the heat, and simmer for about 30 minutes until the sauce is thick.
Preheat the oven to 325°F.
Line a 9 inch oblong Pyrex dish with aluminum foil.
Place 1/4 of the meat sauce in the bottom of the pan.
Add a layer of lasagna noodles (use 1/2 of the noodles).
Place 1/4 of the meat sauce on top of the noodles.
Top with 1/2 of the cheese and then 1/4 of the meat sauce.
Top with the remaining lasagna noodles and then the remaining meat sauce.
Cover with aluminum foil and bake for 30 minutes.
Remove from the oven and top with the remaining cheese, then bake for 10 minutes.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 521||Calories from Fat 137|
|% Daily Value|
|Total Fat 15g||24%|
|Saturated Fat 9g||33%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 64g||18%|
|Dietary Fiber 9g||31%|
|Vitamin A 12%||Vitamin C 82%|
|Calcium 54%||Iron 37%|
|Vitamin K 14 mcg||Potassium 1200 mg|
|Magnesium 143 mg|