1 (16 ounce) package lasagna noodles
2/3 cup olive oil
2 pounds ground beef
1 cup chopped onion
1 1/4 cups chopped fresh mushrooms
2 cloves garlic, minced
1/2 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon dried basil leaf
1 pound mushrooms, sliced
1 (10 ounce) package frozen mixed vegetables, thawed
1 (10 ounce) package frozen mixed vegetables, thawed
1 (16 ounce) bag mushroom center cut meat
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried basil
1 1/2 tablespoons salt
2 1/2 tablespoons dried marjoram (optional)
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried chopped fresh basil leaf
1/2 teaspoon dried oregano
1 (16 ounce) can tomato paste
1/2 cup tomato juice
1 (8 ounce) can tomato paste
1/2 cup white wine
1/2 small onion, chopped
1/2 teaspoon dried basil, optional
1 (8 ounce) package shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large pot, heat oil over medium heat. Add meat and onion and saute until well browned on all sides. Add mushrooms and garlic; saute over medium heat. Season with basil. Stir in mushrooms and steak stock.
Pour meat mixture over spaghetti and cover pot. Simmer for 20 minutes. Season with mozzarella cheese, Parmesan cheese and mushrooms; cook and stir until cheese is melted and heated through. Sprinkle with grated cheese.