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Argentine Lasagna

 Argentine Lasagna
My family is from Argentina, which has a strong Italian heritage and large cattle ranches. This all-in-one lasagna is packed with meat, cheese and veggies.—Sylvia Maenenr, Omaha, Nebraska
12 ServingsPrep: 30 min. Bake: 55 min. + standing


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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 (16 ounces) shredded part-skim mozzarella cheese, divided
  • 1 jar (15 ounces) Alfredo sauce
  • 1 carton (15 ounces) ricotta cheese
  • 3 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


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

2 of 2

Argentine Lasagna (continued)

Directions (continued)

  • Spread 1 cup meat sauce into a greased 13-in. x 9-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.)
  • 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. Yield: 12 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.