Take your meat lasagna up a notch by making it with a creamy mushroom meat filling. Rena likes to serve this one with a simple salad that takes no time to put together.
For more great ideas, watch Supper, Again?
Add olive oil into a pot on medium heat. Add in the diced onions and mushrooms. Cover and allow to cook a few minutes till softened. Next, add in ground meat. Break apart the meat as it cooks. When almost fully cooked, add in the soup mix, flour, and salt. Stir and let cook a minute then mix in the mustard followed by the water. Bring to a boil and allow to thicken. Once thick, remove from heat.
Preheat oven to 350 degrees Fahrenheit. In an eight-inch or similar sized baking dish, layer the meat sauce followed by the lasagna noodles. Try to add most of the meat to the filling layers, ending off with mostly the creamy sauce as the last layer over the noodles. Cover tightly and bake for 45 minutes.
Allow to cool a bit before serving – that way, it’ll cut nicely.
Mix together the mayo, olive oil, vinegar, water, and seasonings. Pour over salad before serving.
will this be good with ground chicken instead of meat?
Ground chicken can work well as a replacement!
I loved this recipe, and I plan to make it, but in the ingredients, it does NOT list any meat sauce and yet in the direcitons,
it says layer meat sauce on bottom of pan. Please advise which sauce and how much do I put into the pan? there is no mention of any sauce. And it is said to put the meat sauce on the bottom of the pan please advise. I would really like to make this.
The ingredients for the meat sauce are in the ingredient list under “Mushroom Meat Lasagna” (all besides the noodles) Then the directions to make the meat sauce is there in step #1. Enjoy!
your focaccia is my favorite!!
You did it again!! looks delish! cant wait to try
Do the noodles go in raw or boiled?
You can place them in raw!
looks great, I always make your turkey shwarma recipe!