Baked Fettuccine Lasagna Recipe

Recipesfull introduces to you: Italian Recipes. (Baked Fettuccine Lasagna Recipe). The fettuccine pasta used in this recipe is a delicious alternative to the typical lasagna noodle. Serve with a green salad and crusty Italian bread.

Brief

Prep 20 mins

Cook: 1hr

Total: 1hr20 mins

Servings: 10

Yield: 10 servings

Baked Fettuccine Lasagna Recipe

Ingredients

12 ounces dry fettuccine pasta

1 pound lean ground beef

1 cup chopped onion

1 cup red bell pepper

chopped

1 tablespoon butter

1 (29 ounce) can diced tomatoes

1 (4 ounce) can sliced mushrooms

3 tablespoons chopped black olives

2 teaspoons dried oregano

1 cup shredded Cheddar cheese

1 cup shredded mozzarella cheese

1 (10.75 ounce) cancondensed cream of mushroom soup

¼ cup beef broth

¼ cup grated Parmesan cheese

Italian Herb Bread I

World Cuisine

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes or until al dente; drain.

Step 2

In a large skillet brown beef over medium heat. Drain fat from pan and transfer meat to a bowl. In the same skillet cook onion and bell pepper in butter until tender. Stir in tomatoes mushrooms olives and beef and season with oregano. Simmer for 10 minutes.

Step 3

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Step 4

Arrange half of the cooked fettuccine in the prepared dish top with half 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 soup and beef broth until smooth and pour over casserole. Sprinkle with Parmesan cheese.

Step 5

Bake in preheated oven for 30 to 35 minutes or until heated through.

Nutritional Information

Baked Fettuccine Lasagna Recipe

Servings Per Recipe:10

Calories: 365.5

% Daily Value *

Protein: 21g 42%

Carbohydrates: 32.9g 11%

Dietary Fiber: 2.8g 11%

Sugars: 5.3g

Fat: 16.5g 25%

Saturated Fat: 7.8g 39%

Cholesterol: 55.3mg 18%

Vitamin A Iu: 1067.2IU 21%

Niacin Equivalents: 7.8mg 60%

Vitamin B6: 0.2mg 14%

Vitamin C: 30.2mg 50%

Folate: 85.7mcg 21%

Calcium: 187.9mg 19%

Iron: 3.1mg 17%

Magnesium: 36.5mg 13%

Potassium: 288.6mg 8%

Sodium: 686mg 27%

Thiamin: 0.1mg 6%

Calories From Fat: 148.4

*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.