This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is 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. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free. Use garbanzo flour instead of all-purpose flour in this dish.
"I never met a lasagna I didn't like." -Jim Davis
There is always a bit of effort to making your own lasagna, but it is so, so worth it. The best part is that you can make a lot of it. It is just as easy to make two or even three pans of lasagna as it is to make a single pan, and because it freezes well you can always have something quick and delicious for dinner.
Servings: 4 | Serving size: about 2 cups lasagna
Cooking Time: 90 Minutes
This recipe is best multiplied by using multiple pans. This recipe does make very good leftovers and freezes well.
Line a 9 inch square Pyrex dish with foil.
Preheat the oven to 325°F.
Place the olive oil in a large skillet over medium high heat.
Add the ground beef and cook for about 3 minutes until lightly browned. Stir frequently.
Add the onions and cook for 5 minutes. Stir frequently.
Add the mushrooms and cook for 7 to 10 minutes. Stir frequently.
As the mushrooms cook they will begin to give up some water and steam. As the water begins to evaporate from the mushrooms they are cooked enough.
Add the tarragon, Worcestershire sauce, mustard, honey, vinegar, and salt.
Cook for about one minute and add the flour, stirring thoroughly to incorporate.
Cook for about one minute and add the vegetable stock.
Add the milk and cook for about 2 minutes, stirring frequently, until the sauce begins to thicken. Remove from the heat.
Place a layer of lasagna noodles in the bottom of the Pyrex dish.
Spread 1/3 of the mushroom mixture over the top of the noodles.
Add a layer of noodles and 1/3 of the mushroom mixture.
Add half of the cheese to the second layer.
Add a third layer of the lasagna noodles and top with the remaining mushroom mixture.
Cover the Pyrex dish with foil and bake for 45 minutes.
Remove the foil from the top of the lasagna and place a layer of the sliced cheese across the top of the lasagna.
Bake for about 5 minutes and serve.
Serving size: about 2 cups lasagna
|Calories 458||Calories from Fat 126|
|% Daily Value|
|Total Fat 14g||17%|
|Saturated Fat 7g||32%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 54g||20%|
|Dietary Fiber 7g||25%|
|Vitamin K 2mcg|