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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
Argentine Lasagna
Argentine Lasagna Recipe photo by Taste of Home
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Recommended
35 Tried-and-True 13×9 Casseroles
Next Recipe
  • 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
  • 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 4 noodles, 1-1/4 cups meat sauce and 1-1/4 cups spinach mixture. Repeat layers 3 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.
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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