Cowboy Lasagna

7

"Lasagna with a twist!"

Ingredients

{{adjustedServings}} servings 791 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 791 kcal
  • 40%
  • Fat:
  • 43.7 g
  • 67%
  • Carbs:
  • 53.8g
  • 17%
  • Protein:
  • 45.6 g
  • 91%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 1020 mg
  • 41%

Based on a 2,000 calorie diet

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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.
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Reviews

7
  1. 10 Ratings

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I left out the peas but the rest was very good.

My family loves this recipe. My kids devoured it. My youngest son has the leftovers for breakfast. I thouht it was a little dry the first time. So I always make a little extra sauce for the top ...

I used mixed veggies instead of just peas and corn and used a bit more sauce and it came out reallly good! Good casserole to be devoured by alot of people real fast!