Baked Fettuccine Lasagna

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Recipe View 10 mins Cook fettuccine: Bring a large pot of lightly salted water to a boil. Add fettuccine and cook until al dente, about 8-10 minutes. Drain well and set aside. (10 minutes)

Recipe View 20 mins Prepare the meat sauce: In a large skillet, brown ground beef over medium heat. Drain off any excess fat. Add butter to the skillet, then add chopped onion and red bell pepper. Cook until the vegetables are tender, about 5 minutes. Stir in diced tomatoes (with their juice), sliced mushrooms, black olives, and dried oregano. Simmer for 10 minutes, stirring occasionally. (20 minutes)

Recipe View 5 mins Layer the lasagna: Arrange half of the cooked fettuccine in the prepared baking dish. Top with half of the beef and vegetable mixture. Sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers with the remaining fettuccine, beef mixture, Cheddar cheese, and mozzarella cheese.

Recipe View 2 mins Add the creamy topping: In a small bowl, whisk together the condensed cream of mushroom soup and beef broth until smooth. Pour evenly over the casserole. Sprinkle with grated Parmesan cheese.

Recipe View 35 mins Bake: Bake in the preheated oven for 30-35 minutes, or until heated through and the cheese is melted and bubbly. Let stand for a few minutes before serving. (35 minutes)