QUICK SAUSAGE AND MUSHROOM LASAGNA
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
Details
Preparation
Step 1
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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