Dinah Shore's Tennessee Lasagna

12
Servings
9m
Prep Time
75m
Cook Time
1h 24m
Ready In


"This uses elbow macaroni instead of noodles(old south) As you can see the cans have shrunk maybe add a tomato to make up the difference as always season to your taste,could leave red pepper flakes out if you don't care for spicy I think you could make 2 casserole dishes and freeze one"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (304.7 g)
  • Calories 633.9
  • Total Fat - 38.3 g
  • Saturated Fat - 19.8 g
  • Cholesterol - 134.4 mg
  • Sodium - 861.3 mg
  • Total Carbohydrate - 35.5 g
  • Dietary Fiber - 5 g
  • Sugars - 3.8 g
  • Protein - 39.5 g
  • Calcium - 471.5 mg
  • Iron - 4.3 mg
  • Vitamin C - 21.2 mg
  • Thiamin - 0.3 mg

Step 1

Cook macaroni in heavily salted boiling water

Step 2

Drain

Step 3

Meanwhile

Step 4

Brown onion and garlic in oil;

Step 5

Add celery and green pepper.

Step 6

Cook until softened.

Step 7

Remove from pan.

Step 8

Add ground beef to pan and brown well.

Step 9

Add salt, pepper, chili powder, cumin, to taste

Step 10

Add Worcestershire sauce, pinch oregano, mushrooms, and then onion mixture.

Step 11

Sprinkle with red pepper flakes,to taste

Step 12

Add tomatoes and tomato sauce. (Extra tomato here)

Step 13

Simmer low for 1 hour, or until sauce blends.

Step 14

In a large casserole dish,(Pam sprayed)

Step 15

Assemble by putting a layer of cooked macaroni; dot with butter, add 1/2 of cheese cubes, and then layer of sauce.

Step 16

Sprinkle with red pepper flakes. (Again to your taste could leave out)

Step 17

Then add another layer of macaroni, butter and cheese cubes.

Step 18

Finish with a layer of sauce

Step 19

Top with Parmesan cheese.

Step 20

Bake in 350°F oven for 30 minutes or until bubbly

Tips & Variations


No special items needed.

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