Argentine Lasagna Recipe

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Argentine Lasagna Recipe
Argentine Lasagna Recipe photo by Taste of Home
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Argentine Lasagna Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min. + standing

Ingredients

  • 1 pound ground beef
  • 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 shredded part-skim mozzarella cheese, divided
  • 1 jar (15 ounces) Alfredo sauce
  • 1 carton (15 ounces) ricotta cheese
  • 2-1/2 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

Directions

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.
Spread 1 cup meat sauce into a greased 13x9-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.
Originally published as Argentine Lasagna in Easy Ground Beef Recipe Cards 2013 2013

Nutritional Facts

1 piece (calculated without Parmesan cheese): 406 calories, 18g fat (10g saturated fat), 69mg cholesterol, 598mg sodium, 33g carbohydrate (8g sugars, 4g fiber), 28g protein.

  • 1 pound ground beef
  • 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 shredded part-skim mozzarella cheese, divided
  • 1 jar (15 ounces) Alfredo sauce
  • 1 carton (15 ounces) ricotta cheese
  • 2-1/2 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
  1. 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.
  2. In a large bowl, combine the Alfredo sauce, ricotta cheese, peas and spinach.
  3. Spread 1 cup meat sauce into a greased 13x9-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.)
  4. 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.
Originally published as Argentine Lasagna in Easy Ground Beef Recipe Cards 2013 2013

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noelgandersons User ID: 5822521 117849
Reviewed Mar. 29, 2014

"This was the best! I would use Italian sausage next time."

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