Best Argentine Lasagna Recipes

ARGENTINE LASAGNA

Steps:

• In a Dutch oven, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink, breaking it into crumbles; 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, 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°.

ARGENTINE LASAGNA

Steps:

• 1. In a Dutch oven, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink; drain.
• 2. Stir in the tomato sauce, tomato paste, pepper and 2 cups mozzarella cheese; set aside.
• 3. In a large bowl, combine the Alfredo sauce, ricotta cheese, peas and spinach.
• 4. Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with four noodles, 1-1/4 cups meat sauce and 1-1/4 cups spinach mixture. Repeat layers three times. Sprinkle with remaining mozzarella cheese. (Pan will be full.)
• 5. Cover and bake at 350° for 45 minutes.
• 6. Uncover; bake 10 minutes longer or until cheese is melted.
• 7. Let stand for 10 minutes before cutting.
• 8. Garnish with basil and serve with Parmesan cheese if desired.