Baked Fettuccine Lasagna Recipe

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Ready in:

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
1 tablespoon butter
1 cup chopped onion
1 cup red bell pepper, chopped
1 pound ground beef (optional)
29 ounces diced tomatoes
4 1/2 ounces can sliced mushrooms
3 tablespoons chopped black olives (optional)
2 teaspoons dried oregano
12 ounces dry fettucine pasta
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 can condensed cream of mushroom soup
1/4 cup beef broth
1/4 cup grated Parmesan cheese

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Directions:

Melt butter or margarine in a large skillet over medium heat. Add onion and green bell pepper and saute until tender. Meanwhile, in a separate large skillet, brown beef, if desired; drain and reserve. To onion and bell pepper add tomatoes, mushrooms, olives and oregano. Then add beef if desired and simmer uncovered for 10 minutes.

Preheat oven to 350 degrees.

Meanwhile, place half (6 ounces) of the fettuccine in a lightly greased 9x13 inch baking dish. Top with half of the 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 and bake for 30 to 35 minutes or until heated through.

This recipe from CDKitchen for Baked Fettuccine Lasagna serves/makes 8