Beef and Mushroom Lasagna

Beef and Mushroom Lasagna

You must log in to upload a photo.

(5.0/5 [1 rating]) Log in to rate this recipe!

Credit: Martin Breslin, Executive Chef, Harvard University, Cambridge, Massachusetts
The National Culinary Review, June 2015


2-1/3 lbs. ground beef chuck
1 lb. white mushrooms, diced
8 oz. finely diced onion
3¾ oz. diced celery
3¾ oz. diced carrot
½ oz. roasted garlic
15 oz. tomato puree
Tomato paste, to taste
2 oz. chopped fresh parsley
1¼ oz. chopped fresh basil
½ t. kosher salt
½ t. black pepper
40 Barilla whole-grain wavy lasagna strips
10 oz. shredded mozzarella cheese
9 cups marinara sauce (recipe follows)
Chopped parsley, for garnish

Marinara Sauce:
15 oz. finely diced onion
1 cup olive oil, divided
4½ lbs. canned stewed plum tomatoes
15 oz. tomato paste
8 garlic cloves, minced
1¼ oz. chopped fresh oregano
2½ oz. chopped fresh parsley
½ t. kosher salt
½ t. black pepper


1. In large pot over medium-high heat, cook beef until lightly browned. Drain fat. Add mushrooms, onion, celery and carrot; cook and stir until onion is soft. Add garlic; stir in. Add tomato puree and tomato paste; bring to a simmer. Stir in parsley, basil, salt and pepper. Taste for seasoning. Stir in marinara sauce. Cool.

2. Parcook lasagna for time indicated on package, about 8 minutes. Drain; drizzle with olive oil. Place lasagna strips on sheet trays or hotel pans in blast chiller. Store in zip-close bags or sealed plastic container; refrigerate.

3. Spray deep hotel pan with canola oil. Place layer of lasagna strips in pan; spread with about 3 cups sauce. Repeat layering lasagna and sauce, ending with layer of lasagna. Scatter cheese on top. Cover with foil sprayed with oil; bake at 350°F until bubbling, browned on top and hot throughout.

4. Cut into 24 servings; garnish with chopped parsley. Serve with additional warm marinara sauce on the side.

For marinara sauce:
In large pot, sweat onion in 5 oz. olive oil for 5 minutes without color. In food processor, working in batches, puree tomatoes, tomato paste, garlic, oregano, parsley and remaining olive oil. Add to onion; simmer 1 hour on low heat. Season with salt and pepper, to taste.


24 servings


Beef, Main Dish, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals