Sausage and Mushroom Lasagna

Absolutely the best lasagna I have ever had. Whenever I am cooking for some one new, I start with this recipe.

• Ready In: 1 hr 5 mins
• Serves: 4-6

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.