QUICK SAUSAGE AND MUSHROOM LASAGNA

QUICK SAUSAGE AND MUSHROOM LASAGNA
QUICK SAUSAGE AND MUSHROOM LASAGNA

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Tbs. olive oil

  • 2

    8-oz. packages sliced crimini (baby bella) mushrooms

  • 1

    large onion, chopped

  • 2

    Tbs. dried Italian seasoning blend

  • 1

    Pound hot or mild sausage, casings removed (I used mild)

  • 3

    garlic cloves, pressed

  • 1

    cup dry red wine

  • 4

    cups marinara sauce (two 26 oz. jars)

  • 1

    9 oz. package no cook lasagna noodles

  • 1

    15 oz. container ricotta cheese

  • 2

    8-ounce bags Italian blend grated cheese

Directions

Preheat oven to 400.  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 13x9 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 two 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.

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