Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
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

The refrigerator light goes on...

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.



Beef & Mushroom Lasagna

Servings: 4 | Serving size: about 2 cups lasagna

Cooking Time: 90 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe is best multiplied by using multiple pans. This recipe does make very good leftovers and freezes well.

1 tsp olive oil
1 lb mushrooms (finely diced)
1 large onion (sliced)
8 ounces lean ground beef
1/2 tsp dried tarragon
2 tsp Worcestershire sauce
2 tsp Dijon mustard
1 tsp honey
1 tsp white wine vinegar
1/8 tsp salt
2 Tbsp all-purpose flour or garbanzo flour
1 cup no salt added vegetable stock
1/2 cup 2% milk
8 ounces whole wheat or gluten-free lasagna noodles (uncooked)
4 ounces sliced Provolone cheese

Beef & Mushroom Lasagna, a healthy recipe from Dr. Gourmet
Line a 9 inch oblong Pyrex dish with foil.

Preheat the oven to 325°F.

Place a large skillet over medium high heat.

Add the oil and when the oil is hot, add the mushrooms.

Cook, tossing frequently, for about 10 minutes. 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 onions and cook for about 5 minutes. Toss frequently.

Add the ground beef and cook for about 5 minutes until the beef is browned.

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 a third layer of the lasagna noodles and top with the remaining mushroom mixture.

Cover the Pyrex dish with foil and bake for 30 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.

Nutrition Facts

Serving size: about 2 cups lasagna

Servings: 4

Amount Per Serving

Calories 465 Calories from Fat 96
  % Daily Value
Total Fat 11g 17%
    Saturated Fat 4g 22%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 53mg 18%
Sodium 500mg 21%
Total Carbohydrates 62g 19%
    Dietary Fiber 7g 27%
    Sugars 9g
Protein 32g
Vitamin A 4% Vitamin C 9%
Calcium 34% Iron 26%
Vitamin K 1 mcg Potassium 1056 mg
Magnesium 125 mg