Sausage and Mushroom Lasagna

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • Heat oven to 400 degrees.
  • Heat oil in large pot. Add mushrooms, onion, and seasoning blend; saute until vegetables begin to soften, about 6 minutes.
  • Add sausage and saute until brown and cook through, breaking up with back of spoon, about 5 minutes.
  • Add garlic and stir for 1 minute.
  • Add wine; cook until almost all liquid evaporates, scraping up brown bits, about 2 minutes. Set aside.
  • 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.
  • Top with 1/3 cup ricotta, then 1 cup grated Italian cheese.
  • Spoon 1/3 of sausage mixture over cheese layer.
  • Repeat two more times. Sauce, noodles, ricotta, cheese, sausage.
  • 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.
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