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Argentine Lasagna

My family is from Argentina, which has a strong Italian heritage and large cattle ranches. One of our favorite Argentinian recipes is this all-in-one lasagna packed with meat, cheese and veggies. —Sylvia Maenenr, Omaha, Nebraska
  • Total Time
    Prep: 30 min. Bake: 55 min. + standing
  • Makes
    12 servings

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
  • Grated Parmesan cheese, optional

Directions

  • Preheat oven to 350°. In a Dutch oven, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink, crumble beef; 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 4 noodles, 1-1/4 cups meat sauce and 1-1/4 cups spinach mixture. Repeat layers 3 times. Sprinkle with remaining 2 cups mozzarella cheese. (Pan will be full.)
  • Cover and bake for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Garnish with basil and, if desired, serve with Parmesan cheese.
  • Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer to read 165°.
Nutrition Facts
1 piece: 406 calories, 18g fat (10g saturated fat), 69mg cholesterol, 598mg sodium, 33g carbohydrate (8g sugars, 4g fiber), 28g protein.

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