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Friday, June 30, 2017

Sausage and Mushroom Lasagna

2 tablespoons olive oil
2 (8 oz./224) packages sliced crimini (baby bella) mushrooms
1 large onion, chopped (about 2 cups)
2 tablespoons dried Italian seasoning blend
1 pound hot Italian sausages, casings removed
3 garlic cloves, pressed
1 cup dry red wine
4 2/3 cups marinara sauce (from two 26-ounce jars)
1 9-ounce/252g package no-cook lasagna noodles
1 15-ounce container ricotta cheese
2 8-ounce bags Italian blend grated cheese (4 cups)
Preheat oven to 400F. Heat oil in heavy large pot over high heat.
Add mushrooms, onion, and seasoning blend; saute until vegetables
begin to soften, about 6 minutes. Add sausage and saute until brown
and cooked through, breaking up with back of spoon, about 5 minutes.
Add garlic and stir 1 minute. Add wine; cook until almost all liquid
evaporates, scraping up browned bits, about 2 minutes. Set aside.
Spread 2/3 cup marinara sauce over bottom of 13x9x2-inch baking
dish. Place noodles (about 4) over sauce, forming 1 layer (noodles
may overlap slightly). Spread 1 cup sauce over noodles. Top with
1/3 of ricotta, then 1 cup grated cheese. Spoon 1/3 of sausage
mixture over. Repeat 2 more times with noodles, sauce, ricotta,
grated cheese, and sausage mixture. Cover with 4 more noodles.
Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated
cheese over. Cover with foil, tenting in center to prevent cheese
from touching foil. Bake lasagna 45 minutes; remove foil. Bake until
bubbling at edges and cheese is browned, about 10 minutes longer.
Let stand 15 minutes before serving.

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