...quick sausage and mushroom lasagna...
I made some lasagna the other day. I'm not the biggest lover of lasagna, but when I saw red wine and that oh-so-affordable pork in the lasagna, I was in. Another recipe thanks to Bon Appetit's collection of Everyday Meals.
This recipe makes a lot. So much in fact I should have used a loaf pan to make the third layer. To say the least I packed it all into my 9x13 and paid for it later by having to clean my oven. Always listen to the little voice in your head that tells you to put a cookie sheet under the huge dish of lasagna you just put in the oven. Also, when you are fearing the worst, listen again to yourself and check on it before your house has filled with some smoke. Oh, and it's 25 degrees outside so airing out your house with freezing air rushing in is just really as fun as it sounds. We all make mistakes.
This recipe was really good though. So good I got second helpings and a true Italian who had some raved about it. To me, that was success.
Recipe loosely adapted from and thanks to Bon Appetit
Ingredients You'll Need:
2 tablespoons olive oil
1 1/2 8 ounce packages sliced cremini (baby bella) mushrooms
1 onion, chopped
1 teaspoon each oregano, tarragon, thyme. (think italian seasonings you have)
1 pound Italian sausage- casings removed
1 1/2 teaspoons bottled minced garlic
1 cup dry red wine
4 2/3 cups marinara sauce (2 26 ounce cans)
1 9 ounce package no-cook lasagna noodles
1 15 ounce container ricotta cheese
1 8 ounce packages Italian blend grated cheese
1. Preheat oven to 400. Heat oil in heavy pot over high heat. Add the mushrooms, onion and your seasonings. Saute until vegetables soften, about 6 minutes, then add sausage and saute until it's broken up and browned, about 5 more minutes. Add garlic and stir for a minute, then add wine and cook until almost all the liquid evaporates, about 2-5 more minutes, scraping up any brown bits on the bottom of the pan.
2. Spread 2/3 cup marinara sauce on the bottom of your 9x13. Place noodles (about 4) over the bottom forming a layer. It's ok if they overlap and depending on how many you have, just know you need enough for 4 layers. Top with 1/3 cup ricotta then 1 cup grated cheese. Spoon 1/3 of the sausage mixture on top and then cover with more noodles, ricotta, cheese, and sauce 2 more times. Cover the top with your remaining noodles, remaining 1 cup sauce and 1 cup cheese. Cover with foil, tenting in the middle so the cheese doesn't stick.
3. Bake for 45 minutes and remove the foil. Bake for another 10 minutes until bubbly and nice and brown on top. Wait for it to cool a little then dig on in and enjoy!