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Author Notes: This easy-to-follow recipe is perfect for your next dinner party! It is a delicious take on a traditional lasagna recipe, with vegetables and a touch of oyster sauce to add savory flavor. —Lee Kum Kee
- 1 pound 90% lean ground beef
- 2 tablespoons Lee Kum Kee Oyster Flavored Sauce
- 1 small onion
- 1 celery rib
- 1 medium carrot
- 2 portobello mushrooms
- 2 garlic cloves
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 bay leaf
- 1 28 oz. can of crushed tomatoes
- 2 6 oz. cans of tomato paste
- 3 1/2 cups water
- 8 ounces oven-ready lasagna noodles
- 3 cups part-skim ricotta cheese
- 3 cups part-skim mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- In a large bowl, place the beef. Brush the oyster sauce over the entire surface area of the beef. Cover and refrigerate for at least 30 minutes.
- Finely dice the onion, celery, carrot, and mushrooms. Mince the garlic.
- Heat the olive oil in a large pot or saucepan over medium heat. When the oil is shimmering, add the diced onion, celery, carrot, and minced garlic. Cook, stirring occasionally, until the vegetables soften, about 4 minutes. Add the beef, diced mushrooms, sage, and rosemary. Continue to cook, breaking up the ground beef using a wooden spoon, until the meat is cooked through, about 5 minutes. Then add the bay leaf, crushed tomatoes, tomato paste, water, and stir to combine. Bring the mixture to a boil. Lower heat and simmer, covered, until sauce thickens, about 20 minutes. Allow the sauce to cool about 15 minutes and remove bay leaf.
- Pre-heat the oven to 350° F.
- In a 14x11-inch baking pan, spread about 1½ cups of the sauce on the bottom of the pan. Add a layer of 4 lasagna noodles, placing the noodles so they slightly overlap. Spread about 2 cups of the sauce over the noodles, then spread half the ricotta cheese, and sprinkle 1 cup of mozzarella cheese. Repeat with a second layer. Spread the remaining sauce over the top of the noodles, sprinkle with remaining 1 cup of mozzarella cheese, and then the grated Parmesan. Cover the pan with aluminum foil and place in the oven to bake for 1 hour.