Baked Fettuccine Lasagna
Recipe information
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Cooking:
20 min.
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Servings per container:
10
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Source:

Ingredients for - Baked Fettuccine Lasagna

1. Dry fettuccine pasta - 12 ounces
2. Lean ground beef (Optional) - 1 pound
3. Butter - 1 tablespoon
4. Chopped onion - 1 cup
5. Red bell pepper, chopped - 1 cup
6. Diced tomatoes - 1 (29 ounce) can
7. Sliced mushrooms - 1 (4 ounce) can
8. Chopped black olives - 3 tablespoons
9. Dried oregano - 2 teaspoons
10. Shredded Cheddar cheese - 1 cup
11. Shredded mozzarella cheese - 1 cup
12. Condensed cream of mushroom soup - 1 (10.5 ounce) can
13. Beef broth - ¼ cup
14. Grated Parmesan cheese - ¼ cup

How to cook deliciously - Baked Fettuccine Lasagna

1. Stage

Bring a large pot of lightly salted water to a boil. Cook pasta until al dente, 8 to 10 minutes; drain.

2. Stage

Brown beef in a large skillet over medium heat. Drain fat from the pan and transfer meat to a bowl. Melt butter in the same skillet and cook onion and bell pepper until tender. Stir in tomatoes, mushrooms, olives, and beef. Season with oregano. Simmer for 10 minutes.

3. Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

4. Stage

Arrange 1/2 of the cooked fettuccine in the prepared dish, top with 1/2 of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers.

5. Stage

Mix together condensed soup and beef broth until smooth. Pour over casserole. Sprinkle with Parmesan cheese.

6. Stage

Bake in the preheated oven until heated through, 30 to 35 minutes.