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Argentine Lasagna Recipe

Argentine Lasagna Recipe

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


  • 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.

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.

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Reviewed Mar. 29, 2014

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

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