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