Search thousands of recipes reviewed by home cooks like you.

Baked Fettuccine Lasagna

Baked Fettuccine Lasagna

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
MARBALET

MARBALET

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 686 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
  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.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  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.
  5. Bake in preheated oven for 30 to 35 minutes, or until heated through.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

DISHEY
28

DISHEY

1/25/2004

My Husband and I enjoyed this dish very much..it was pure comfort food. To save on time I used extra lean ground beef and cooked it with the onions and red pepper (instead of two seperate steps) I also added Italian seasoning and a couple of cloves of chopped garlic. This dish would be great for company or potluck.

GINAREED78
18

GINAREED78

7/13/2003

As an inexperienced cook, I found this recipe to be relatively easy to prepare. It was a little time consuming layering out the fettucine, but once you get the hang of it, it goes at a better pace. It can be prepared in advance, which is ideal, just come home and throw it in the oven. I used it as a main course to serve to dinner guests with a caesar salad and Italian bread on the side. Everyone loved it and was satiated at the end of the meal. I would make this again, perhaps vary it up a little by throwing in some garlic and maybe even try a bit of spinach and feta as well. I would definately recommend this recipe to others.

ALSPIEGEL
11

ALSPIEGEL

10/27/2002

A great meal, but more work than usual to make for a regular Joe.

Similar recipes

ADVERTISEMENT