This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free. Use garbanzo flour instead of all-purpose flour in this dish.
"I never met a lasagna I didn't like." -Jim Davis
There is always a bit of effort to making your own lasagna, but it is so, so worth it. The best part is that you can make a lot of it. It is just as easy to make two or even three pans of lasagna as it is to make a single pan, and because it freezes well you can always have something quick and delicious for dinner.
Servings = 4 | Serving size =about 2 cups lasagna
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe is best multiplied by using multiple pans. This recipe does make very good leftovers and freezes well.
|1 tsp||olive oil|
|1 lb||mushrooms (finely diced)|
|1 large||onion (sliced)|
|8 ounces||lean ground beef|
|1/2 tsp||dried tarragon|
|2 tsp||Worcestershire sauce|
|2 tsp||Dijon mustard|
|1 tsp||white wine vinegar|
|2 Tbsp||all-purpose flour or garbanzo flour|
|1 cup||no salt added vegetable stock|
|1/2 cup||2% milk|
|8 ounces||whole wheat or gluten-free lasagna noodles (uncooked)|
|4 ounces||sliced Provolone cheese|
Line a 9 inch oblong Pyrex dish with foil.
Preheat the oven to 325°F.
Place a large skillet over medium high heat.
Add the oil and when the oil is hot, add the mushrooms.
Cook, tossing frequently, for about 10 minutes. As the mushrooms cook they will begin to give up some water and steam. As the water begins to evaporate from the mushrooms they are cooked enough.
Add the onions and cook for about 5 minutes. Toss frequently.
Add the ground beef and cook for about 5 minutes until the beef is browned.
Add the tarragon, Worcestershire sauce, mustard, honey, vinegar, and salt.
Cook for about one minute and add the flour, stirring thoroughly to incorporate.
Cook for about one minute and add the vegetable stock.
Add the milk and cook for about 2 minutes, stirring frequently, until the sauce begins to thicken. Remove from the heat.
Place a layer of lasagna noodles in the bottom of the Pyrex dish.
Spread 1/3 of the mushroom mixture over the top of the noodles.
Add a layer of noodles and 1/3 of the mushroom mixture.
Add a third layer of the lasagna noodles and top with the remaining mushroom mixture.
Cover the Pyrex dish with foil and bake for 30 minutes.
Remove the foil from the top of the lasagna and place a layer of the sliced cheese across the top of the lasagna.
Bake for about 5 minutes and serve.
Serving size = about 2 cups lasagna
Servings = 4
Amount Per Serving
|Calories 465||Calories from Fat 96|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 4g||22%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 62g||19%|
|Dietary Fiber 7g||27%|
|Vitamin A 4%||Vitamin C 9%|
|Calcium 34%||Iron 26%|
|Vitamin K 1 mcg||Potassium 1056 mg|
|Magnesium 125 mg|