Sausage and Mushroom Lasagna |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Absolutely the best lasagna I have ever had. Whenever I am cooking for some one new, I start with this recipe. Ingredients:
2 tablespoons olive oil |
2 (8 ounce) packages baby bella mixed mushrooms |
1 large onion, chopped |
2 tablespoons dried italian seasoning |
1 lb hot italian sausage, casings removed |
3 garlic cloves, pressed |
1 cup dry red wine (have successfully substituted water) |
2 (26 ounce) jars marinara sauce (i use newman's own) |
2 (9 ounce) packages no-boil lasagna noodles (huge time saver) |
1 (15 ounce) container ricotta cheese |
2 (8 ounce) bags italian cheese blend |
Directions:
1. Heat oven to 400 degrees.
2. Heat oil in large pot. Add mushrooms, onion, and seasoning blend; saute until vegetables begin to soften, about 6 minutes.
3. Add sausage and saute until brown and cook through, breaking up with back of spoon, about 5 minutes.
4. Add garlic and stir for 1 minute.
5. Add wine; cook until almost all liquid evaporates, scraping up brown bits, about 2 minutes. Set aside.
6. Spread 2/3 cup marinara over bottom of a 13x9x2 baking dish. Spread a layer of noodles over sauce. Spread 1 cup of sauce over noodles.
7. Top with 1/3 cup ricotta, then 1 cup grated Italian cheese.
8. Spoon 1/3 of sausage mixture over cheese layer.
9. Repeat two more times. Sauce, noodles, ricotta, cheese, sausage.
10. Cover loosely with foil and bake for 45 minutes; remove foil and bake until top browns (broiler works well too). Let stand for 15 minutes.Freezes well.
|
|