Mushroom Beef Ragu Lasagna

Mushroom Beef Ragu Lasagna

Serves: 2-4 people
Prep Time: 20 minutes
Cooking Time: 50 minutes
Mushroom Beef Ragu Lasagna


  • 2 tablespoons Butter
  • 8 oz cremini mushrooms, sliced
  • 1 lb. lean ground beef
  • 2 teaspoons (divided) Rachael Ray Buon Appetito Italian Seasoning Grinder
  • 1 jar favorite pasta sauce
  • 1 container (15 oz.) part-skim ricotta cheese
  • 2 ¼ cups shredded part-skim mozzarella cheese
  • ½ cup grated parmesan cheese, divided
  • 2 eggs
  • 12 lasagna noodles, cooked and drained


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  1. Preheat oven to 375°F.
  2. In a large skillet, melt butter over medium heat. Once melted, add mushrooms and saute until golden brown.
  3. Add in ground beef and season with 1 teaspoon Rachael Ray Buon Appetito Italian Seasoning Grinder. Cook until browned and cooked through. Stir in sauce; heat through.
  4. In a large bowl, combine ricotta cheese, 2 cups mozzarella cheese, ¼ cup Parmesan cheese, 1 teaspoon Rachael Ray Buon Appetito Italian Seasoning Grinder and eggs; set aside.
  5. Evenly spread 1 cup beef and mushroom ragu in a 13 x 9-inch baking dish.
  6. Layer 4 lasagna noodles, then 1 cup ragu and 1/2 of the ricotta cheese mixture; repeat.
  7. Top with remaining 4 noodles and sauce. Cover with aluminum foil & bake for 30 minutes.
  8. Remove foil and sprinkle with remaining ¼ cup Mozzarella and ¼ cup Parmesan cheese.
  9. Bake uncovered for an additional 5 minutes, or until bubbly and brown on top.
  10. Let stand for 10 minutes before serving and Enjoy!