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Baked Fettuccine Lasagna

4

0 min

Baked Fettuccine Lasagna

Baked Fettuccine Lasagna Photo 1

Time

0 min

Serving

10 persons

Calories

366

Rating

4.00★ (135)

Cuisine

Italian
Author: Victoria Buriak
This baked fettuccine lasagna recipe is a delicious alternative to the classic dish. It uses fettuccine pasta instead of typical lasagna noodles. Serve it with a green salad and crusty Italian bread.

Ingredients

  • ounces dry fettuccine pasta: 12 piece
  • lean ground beef: 1 pound (optional)
  • butter: 1 Tbsp
  • onion: 1 cup (chopped)
  • red bell pepper: 1 cup (chopped)
  • tomatoes: 1 can (29 ounce can, diced)
  • mushrooms: 1 can (4 ounce can, sliced)
  • black olives: 3 Tbsp (chopped)
  • oregano: 2 tsp (dried)
  • cheddar cheese: 1 cup (shredded)
  • mozzarella cheese: 1 cup (shredded)
  • condensed cream of mushroom soup: 1 can (10.5 ounce can)
  • beef broth: 0.25 cup
  • Parmesan cheese: 0.25 cup (grated)

Metric Conversion

Stages of cooking

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  1. Bring a large pot of lightly salted water to a boil. Cook pasta until al dente, 8 to 10 minutes; drain.
    Baked Fettuccine Lasagna Photo 2
  2. 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.
    Baked Fettuccine Lasagna Photo 3
  3. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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  4. 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.
    Baked Fettuccine Lasagna Photo 5
  5. Mix together condensed soup and beef broth until smooth. Pour over casserole. Sprinkle with Parmesan cheese.
    Baked Fettuccine Lasagna Photo 6
  6. Bake in the preheated oven until heated through, 30 to 35 minutes.
    Baked Fettuccine Lasagna Photo 7

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