Cristiano TorresAuthorCristiano Torres
RatingDifficultyBeginner

If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.

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Yields810 Servings
Prep Time35 minsCook Time1 hrTotal Time1 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)

1

Preheat oven to 400°F.

2

Heat oil in heavy large pot over high heat.

3

Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes.

4

Add sausage and sauté until brown and cooked through, breaking up with back of spoon, about 5 minutes.

5

Add garlic and stir 1 minute.

6

Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.

7

Spread 2/3 cup marinara sauce over bottom of 13x9x2-inch baking dish.

8

Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly).

9

Spread 1 cup sauce over noodles.

10

Top with 1/3 of ricotta, then 1 cup grated cheese.

11

Spoon 1/3 of sausage mixture over.

12

Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture.

13

Cover with 4 more noodles.

14

Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over.

15

Cover with foil, tenting in center to prevent cheese from touching foil.

16

Bake lasagna 45 minutes; remove foil.

17

Bake until bubbling at edges and cheese is browned, about 10 minutes longer.

18

Let stand 15 minutes.

Category

Ingredients

 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)

Directions

1

Preheat oven to 400°F.

2

Heat oil in heavy large pot over high heat.

3

Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes.

4

Add sausage and sauté until brown and cooked through, breaking up with back of spoon, about 5 minutes.

5

Add garlic and stir 1 minute.

6

Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.

7

Spread 2/3 cup marinara sauce over bottom of 13x9x2-inch baking dish.

8

Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly).

9

Spread 1 cup sauce over noodles.

10

Top with 1/3 of ricotta, then 1 cup grated cheese.

11

Spoon 1/3 of sausage mixture over.

12

Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture.

13

Cover with 4 more noodles.

14

Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over.

15

Cover with foil, tenting in center to prevent cheese from touching foil.

16

Bake lasagna 45 minutes; remove foil.

17

Bake until bubbling at edges and cheese is browned, about 10 minutes longer.

18

Let stand 15 minutes.

Quick Sausage and Mushroom Lasagna

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