Simple Meat & Mushroom Lasagna

Hello, friends!  How has your early spring been so far?  I hope it’s been wonderful, and I know I’ve been happily wearing my bright pink spring coat and new pink purse!  I always find this transitioning time an interesting one, both in terms of style as well as food – one day is warm and beckons of summer, the next is cold and invites you to cozy up like you have all winter.  On one of those cozier days, I decided to cook up dinner with random items I had lying around – and it turned out really well.  So I thought I’d share this with you, my super simple delicious lasagna.


  • 1 lb lean ground beef
  • 2 cans sliced mushrooms, drained and rinsed
  • 830mL tomato-based pasta sauce (marinara, roasted garlic, your choice)
  • 250g cottage cheese
  • 220g cheddar cheese, sliced thinly
  • oven-ready lasagna noodles, about 10


  1. Preheat the oven to 375.
  2. Over medium-high heat in a large frying pan, brown the ground beef.  If desired, add salt, pepper, and italian spices such as oregano, basil, etc.  Once browned, add in mushrooms and pasta sauce, and mix until uniform.  Take off heat.
  3. Layer as follows into a 9×13 pan: ⅓ meat sauce mix, one layer of noodles, ½ cottage cheese, ⅓ cheddar, ⅓ meat sauce, one layer of noodles, ½ cottage cheese, ⅓ cheddar, ⅓ meat sauce.  Reserve last ⅓ of the cheddar for later.
  4. Bake for 40-45 minutes, but check for doneness around the 30 minute mark.
  5. Sprinkle the remaining cheddar on top, and bake for an additional 10 minutes for melted crispy cheese topping.
  6. Allow to cool for at least a few minutes before serving.

Et voila!  Delicious, textured, hearty Italian flavour without loads of time and effort spent in the kitchen.  This was quite a hit at our home, and I’ll likely make it again, in between lighter springier foods as well.

What have you been cooking up this spring?



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