Cowboy Lasagna

3.4
(10)

Lasagna with a twist!

2
2
Servings:
6
Yield:
6 servings

Ingredients

  • 2 pounds lean ground beef

  • 1 (6 ounce) can chopped black olives

  • 1 (4.5 ounce) can mushrooms, drained

  • 1 onion, chopped

  • 1 (16 ounce) jar spaghetti sauce

  • 9 lasagne noodles, cooked and drained

  • 1 ¼ cups frozen corn kernels

  • 1 ¼ cups frozen green peas

  • 8 ounces shredded mozzarella cheese

  • 1 pinch ground black pepper

  • 1 pinch dried oregano

  • 1 pinch Italian seasoning

Directions

  1. Preheat oven to 350 degrees F (175 degrees) C. Spray a 9x13 pan with cooking spray.

  2. Brown beef in a skillet over medium heat and drain excess grease. Add the olives, mushrooms, and onion. Stir and cook until the onions are soft. Stir in the spaghetti sauce, pepper, oregano, and Italian seasoning.

  3. In a small bowl combine the peas and corn.

  4. To assemble, lay 3 noodles on bottom of prepared pan, then one half of the beef mixture, half of the corn and pea mixture. Repeat. End the layers with the remaining noodles.

  5. Bake in the preheated oven for 25 minutes. Sprinkle the top with cheese and bake for an additional 5 minutes. Let stand 10 minutes before serving.

Nutrition Facts (per serving)

791 Calories
44g Fat
54g Carbs
46g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 791
% Daily Value *
Total Fat 44g 56%
Saturated Fat 18g 88%
Cholesterol 139mg 46%
Sodium 1020mg 44%
Total Carbohydrate 54g 20%
Dietary Fiber 7g 26%
Total Sugars 12g
Protein 46g
Vitamin C 11mg 56%
Calcium 377mg 29%
Iron 6mg 35%
Potassium 913mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.