September 2, 2014
If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.
1 hr 35 mins
2 tablespoons olive oil
2 8-ounce packages sliced crimini (baby bella) mushrooms
1 large onion, chopped (about 2 cups)
2 tablespoons dried Italian seasoning blend
1 pound hot Italian sausages, casings removed
3 garlic cloves, pressed
1 cup dry red wine
4 2/3 cups marinara sauce (from two 26-ounce jars)
1 9-ounce package no-cook lasagna noodles
1 15-ounce container ricotta cheese
2 8-ounce bags Italian blend grated cheese (4 cups)
Preheat oven to 400°F.
Heat oil in heavy large pot over high heat.
Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes.
Add sausage and sauté 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 13x9x2-inch 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 2 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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