Beef Stroganoff Lasagna
Rich and creamy lasagna made with beef stroganoff.
Servings: 5 people
- 1 lb beef sirloin
- 8 ounces lasagna
- 1 onion sliced
- 2 cups chopped mushroom
- 3 tablespoons butter
- 8 ounces mozzarella cheese
- 1 pack 68 grams Knorr Cream of Mushroom
- 2 teaspoons paprika
- ½ cup sour cream
- 2 ½ cups water
Cook lasagna based on package instructions. Set aside.
Make the sauce by melting the butter in a pan. Add beef sirloin and then cook until it turns light brown.
Add onion and mushroom. Continue sauteeing for 3 minutes.
Combine Knorr Cream of Mushroom with 2 ½ cups water. Stir until well blended. Pour the mixture into the pan. Stir and cook until the sauce thickens.
Add paprika. Cook for another 3 minutes.
Turn the heat off and then add sour cream. Stir to mix all the ingredients.
Preheat the oven to 350F. Assemble the lasagna in the baking pan starting with the stroganoff followed by the lasagna. Top with mozzarella. Continue with the pattern until all ingredients are used up.
Bake for 30 minutes.
Remove from the oven and serve warm with garlic bread. Share and enjoy!
Calories: 582kcal | Carbohydrates: 48g | Protein: 39g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 434mg | Potassium: 813mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1054IU | Vitamin C: 2mg | Calcium: 297mg | Iron: 3mg