Dinah Shore's Tennessee Lasagna
October 19, 2022
"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"
- 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
Cook macaroni in heavily salted boiling water
Brown onion and garlic in oil;
Add celery and green pepper.
Cook until softened.
Remove from pan.
Add ground beef to pan and brown well.
Add salt, pepper, chili powder, cumin, to taste
Add Worcestershire sauce, pinch oregano, mushrooms, and then onion mixture.
Sprinkle with red pepper flakes,to taste
Add tomatoes and tomato sauce. (Extra tomato here)
Simmer low for 1 hour, or until sauce blends.
In a large casserole dish,(Pam sprayed)
Assemble by putting a layer of cooked macaroni; dot with butter, add 1/2 of cheese cubes, and then layer of sauce.
Sprinkle with red pepper flakes. (Again to your taste could leave out)
Then add another layer of macaroni, butter and cheese cubes.
Finish with a layer of sauce
Top with Parmesan cheese.
Bake in 350°F oven for 30 minutes or until bubbly
Tips & Variations
No special items needed.