Rating4.7DifficultyIntermediate
Yields810 ServingsPrep 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)
2Heat oil in heavy large pot over high heat.
3Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes.
4Add sausage and sauté until brown and cooked through, breaking up with back of spoon, about 5 minutes.
6Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.
7Spread 2/3 cup marinara sauce over bottom of 13x9x2-inch baking dish.
8Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly).
9Spread 1 cup sauce over noodles.
10Top with 1/3 of ricotta, then 1 cup grated cheese.
11Spoon 1/3 of sausage mixture over.
12Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture.
13Cover with 4 more noodles.
14Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over.
15Cover with foil, tenting in center to prevent cheese from touching foil.
17Bake until bubbling at edges and cheese is browned, about 10 minutes longer.
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
2Heat oil in heavy large pot over high heat.
3Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes.
4Add sausage and sauté until brown and cooked through, breaking up with back of spoon, about 5 minutes.
6Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.
7Spread 2/3 cup marinara sauce over bottom of 13x9x2-inch baking dish.
8Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly).
9Spread 1 cup sauce over noodles.
10Top with 1/3 of ricotta, then 1 cup grated cheese.
11Spoon 1/3 of sausage mixture over.
12Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture.
13Cover with 4 more noodles.
14Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over.
15Cover with foil, tenting in center to prevent cheese from touching foil.
17Bake until bubbling at edges and cheese is browned, about 10 minutes longer.
Quick Sausage and Mushroom Lasagna
AuthorJustin S.