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Baked Fettuccine Lasagna


"The fettuccine pasta used in this recipe is a delicious alternative to the typical lasagna noodle. Serve with a green salad and crusty Italian bread."
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1 h 20 m servings 366 cals
Original recipe yields 10 servings


  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 686 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
  2. In a large 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.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  4. Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth, and pour over casserole. Sprinkle with Parmesan cheese.
  5. Bake in preheated oven for 30 to 35 minutes, or until heated through.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 95
  1. 130 Ratings

Most helpful positive review

My Husband and I enjoyed this dish very was pure comfort food. To save on time I used extra lean ground beef and cooked it with the onions and red pepper (instead of two seperate steps...

Most helpful critical review

It was good but not very flavorful. I will definitely try this again but with a few things added

Most helpful
Most positive
Least positive

My Husband and I enjoyed this dish very was pure comfort food. To save on time I used extra lean ground beef and cooked it with the onions and red pepper (instead of two seperate steps...

As an inexperienced cook, I found this recipe to be relatively easy to prepare. It was a little time consuming layering out the fettucine, but once you get the hang of it, it goes at a better p...

A great meal, but more work than usual to make for a regular Joe.

Great recipe! I would also add some lemon and pepper seasoning and garlic to zap it up and also through in some chopped pepporoni and roccota cheese to make it really really delicious! But ove...

Really, really, really yummy!!

My husband happily declared this one to be a keeper! It was a last minute decision, so I made a few modifications based on what I had - sauted onion and green pepper with the hamburger meat (ad...

I made this for my boyfriend for Valentine's Day and it was a huge success. We had it with wine and the wine brought out all of the flavors of the spices-I wouldn't change a thing and highly re...

This recipe was a BIG hit with my family. My husband loved it! I used diced tomatoes seasoned with basil, garlic, and oregano in place of the 2 tsps of oregano. I will try adding a pkg of thaw...

Fettuccine turned out great....nice and cheesy! All and all it did seem like something was "missing" like tomatoe sauce or something. I did add 2 tablespoons of Italian dressing, 2 cloves garl...