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Basic Fettuccine Lasagna

Source of Recipe

allrecipes.com -- holly


Recipe Introduction

"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."

List of Ingredients

12 ounces dry fettuccine pasta
1 pound lean ground beef (optional)
1 cup chopped onion
1 cup red bell pepper, chopped
1 tablespoon butter
1 (29 ounce) can diced tomatoes
1 (4 ounce) can sliced mushrooms
3 tablespoons chopped black olives
2 teaspoons dried oregano
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup beef broth
1/4 cup grated Parmesan cheese 


Recipe

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. Makes 10 servings