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Sausage and Mushroom Lasagna

    2 tablespoons olive oil
    2 (8 oz.) 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 400F. Heat oil in heavy large pot over high heat.
 Add mushrooms, onion, and seasoning blend; saute until vegetables
 begin to soften, about 6 minutes. Add sausage and saute 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 before serving.