Print Options:

Baked Fettuccine Lasagna

 · 1 pack fettuccine pasta
 · ½ kg ground beef
 · 1 cup chopped onion
 · 1 cup red bell pepper
 · 1 can diced tomatoes
 · 1 tablespoon butter
 · 1 can mushrooms
 · 3 tablespoons black olives
 · 2 teaspoons oregano
 · 1 cup cheddar cheese
 · 1 can cream of mushroom soup
 · ¼ cup beef broth
 · ¼ cup parmesan cheese

Bring a pot of lightly salted water to boil. Cook pasta for 10 minutes, drain. In a 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. Preheat oven to 175°C. In a greased baking dish arrange half of the cooked fettuccine, top with half of beef and vegetable mixture, and sprinkle with ½ cup of cheddar and mozzarella. Repeat layers. Mix together soup and beef broth until smooth, and pour over. Sprinkle with parmesan cheese. Bake in preheated oven for 30 minutes and serve.