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Posted on Sat, Nov. 07, 2009 10:15 PM
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LAST BITE

Beef, Pork and Mushroom Lasagna

By PETE DULIN

Special to The Star

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BEEF, PORK AND MUSHROOM LASAGNA

Chef John C. Smith of 801 Chophouse in Kansas City suggests this hearty lasagna dish to feed family or friends.

Preheat oven to 350 degrees. In a medium saucepan placed over medium heat, add 2 tablespoons olive oil, 2 cloves chopped fresh garlic, 1/2 pound lean ground beef and 1/2 pound ground pork. Season the meat with kosher salt and freshly ground black pepper. Drain fat from pan once meat is thoroughly cooked and seasoned.

Add one small can cream of mushroom soup and 1/2 cup heavy cream; stir well. When mixture is hot, remove pan from heat.

To assemble, butter inside of large casserole dish and cover the bottom with one layer of Barilla ready-cooked pasta sheets. Spoon one quarter of meat and mushroom mixture over pasta. Repeat process until 1 inch from top of dish. Top with 1 pound each of shredded Parmesan cheese and mozzarella cheese. Cover with foil and bake for 35 minutes, removing foil for last five minutes to brown cheese.

“Serve with garlic bread and a salad, and enjoy a great night,” Smith says.

Pete Dulin is a freelance writer in Kansas City.

Posted on Sat, Nov. 07, 2009 10:15 PM
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