Mushroom and Beef Lasagna

 This may be a bold statement, but I swear lasagna has super powers. It seriously has a way of hitting you right in that comfort spot from the second it departs the oven. The smell, the look, the taste; it all does it for me. Obviously, it mainly has to do with the fact that I love every ingredient layered within this tray of heaven. However, it is also the podium we have put this dish on. It is a like a blanket of warmth, comfort, and coziness being wrapped around you and held tightly. Clearly, I feel many things for lasagna.

While I love lasagna dishes at most restaurants, I believe this is a dish that should be homemade. The labor of love that is involved in making lasagna and its many layers shows through and shines with every single bite enjoyed. The work that goes into this dish and the taste of the final result is one that makes the recipient feel loved, cared for, and appreciated. (Nope, just me??) I hope I’m not alone in these emotions, because I want to provide you to give the people you love these same feelings by making this recipe.

**While we’re talking about a more classic lasagna, lets do a little history dive. I first learned that the term lasagna with an “a” at the end refers to the individual pasta sheets, and that the actual dish should be referred to with the term lasagne ending with an “e”. There is conflicting information when it comes to the origin of lasagna, as some claim it is from ancient Greece (pre Roman occupation) and many believing it came from Italy (specifically, Naples). Because it is still unclear where it definitely originated from, the date is clearly unknown, but it is believed to have been invented, as this modern version that we know, sometime in the 15 or 1600s.

If the idea of making lasagna intimidates you like it once did me, you’re not alone! However, you are in for a surprise and a secret: it is not as hard as it seems. At all! Once you prep and set up your layers, it is basically an assembly line of layering and then allowing everything to cook and perfect in the oven. This dish calls for only 3 layers, but don’t let that stop you. The baking dish is your oyster, layer away!

To make, you begin with preparing your fillings. For the beef and mushroom filling, add the ground beef to a hot cast iron skillet with some ghee, salt, pepper, and red pepper flakes. Using a wooden spoon, mix the ground beef on the skillet until it is almost fully cooked through. Add the chopped mushrooms onto the skillet with the beef and sautee for an additional five minutes, or until the mushrooms are soft. Remove that skillet from the stovetop and set aside for layering. In a bowl, combine the ricotta and cottage cheese and mix well; this will be the cheese layering in the dish.

 In a rectangular baking dish, layer the base with a thin layer of the tomato sauce. If you are using store bought, I recommend the following: Barilla Vero Gusto, Primal Kitchen, or Raos. Next, layer the lasagna sheets, uncooked, on top of the sauce. Top the sheets with another layer of the tomato sauce, a layer of the ground beef / mushroom mixture, a layer of fresh spinach, and dollops of the cheese combination. Repeat this entire layering process again. To finish the layering, add a layer of the lasagna sheets, a layer of tomato sauce, and a layer of the cheese combination. Place this dish in the oven at 375 degrees for 25-30 minutes, sit back, drink a glass of red wine, and allow your creation to come to life!

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Beef and Mushroom Lasagna

Yield: 4

Author: Cameron Rogers

prep time: 25 Mcook time: 30 Mtotal time: 55 M

Cozy dinner party necessity

ingredients:

• Ground beef (1/2lb)
• Ricotta (1 cup)
• Cottage cheese (1/2 cup)
• Mushrooms (2 cups)
• Spinach (2 cups)
• Lasagna pasta (1 box)
• Tomato sauce (3 cups)
• Ghee (1 teaspoon)
• Rosemary (1 teaspoon)
• Thyme (1 teaspoon)
• Red pepper flakes (1/2 teaspoon)
• Salt
• Pepper

instructions:

How to cook Beef and Mushroom Lasagna

1. Chop the mushrooms into small pieces
2. On a hot skillet, add 1 teaspoon of ghee and, once melted, add in the ground beef
3. Season the ground beef with red pepper flakes, salt, and pepper and, using a wooden spoon, mix the beef on the hot skillet until it is almost fully cooked through
4. When the ground beef is almost finished cooking, add in the chopped mushrooms and mix together on the skillet for an additional 5 minutes, or until the mushrooms are soft
5. Remove the skillet from the stovetop and set aside
6. Mix the ricotta cheese and cottage cheese together in a bowl and set aside
7. In a rectangular baking dish, layer the base of the dish with some of the tomato sauce
8. On top of the crushed tomatoes, place a layer of the lasagna sheets
9. On top of the lasagna, place a layer of the tomato sauce, a layer of the ground beef/mushroom mixture, a layer of the fresh spinach, and dollops of the cheese combination
10. Repeat the above step
11. Top with an additional layer of lasagna sheets, tomato sauce, and the cheese mixture
12. Place in the oven at 375 degrees for 25-30 minutes
13. Remove from the oven and allow to sit for about 10-15 minutes prior to cutting and serving

Allergen Information

1. Gluten Free
2. Soy Free
3. Nut Free

Created using The Recipes Generator

** after a lot of self-reflection and doing the work of Layla F Saad’s Me and White Supremacy (a book I highly recommend everyone reads) and Rachel Rickett’s Social Activism 101 & 102 courses, I realized the cultural appropriation that was occurring on my website when it came to recipes. I was modifying recipes deeply embedded in oppressed cultures without paying any respect to the history or original ingredients used. After realizing this, I went through and made changes to many of my recipes. This section is part of what was edited and included.