If you'd like a meat-free lasagna, substitute the Italian sausage for vegetarian sausages, or experiment with hearty vegetables like eggplant or portabella mushrooms.
|8 oz||parmesan (grated)|
|8 oz||Romano (grated)|
|2 T||olive oil|
|1 lb||mushrooms (white button or cremini, or a mixture)|
|1||onion (large, chopped)|
|1 1⁄2 t||basil (dried)|
|1 1⁄2 t||oregano (dried)|
|1 1⁄2 t||marjoram (dried)|
|1 1⁄2 t||thyme (dried)|
|1 lb||italian sausage (casing removed)|
|3 clv||garlic (minced)|
|1 c||red wine (dry)|
|4 2⁄3 c||pasta sauce (2 25.5 oz jars)|
|12 oz||lasagna noodles (1 package, not cooked)|
Preheat oven to 400˚F.
In a small bowl, stir together the grated Parmesan and grated Romano. Set aside.
In a large skillet over high heat, heat the olive oil. Add the mushrooms, onion, basil, oregano, marjoram, and thyme. Sauté until starting to soften, 5-6 minutes. Add the sausage and break up with the back of spoon. Sauté until browned and cooked through, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute, then pour in the wine. Simmer, stirring frequently, until most of the liquid has evaporated, 2-3 minutes. Set aside.
Spread 2/3 cp of pasta sauce over the bottom of a 13x9-inch casserole. Place noodles (about 4, it's okay if they overlap a bit) in a layer over the marinara sauce. Cover with another cup of sauce, then with 1/3 of the ricotta and 1 cup of the Parmesan-Romano mixture. Spread 1/3 of the sausage mixture over the cheese. Repeat twice with the noodles, sauce, ricotta, Parmesan-Romano mixture, and sausage. Finish with a layer of 4 noodles, then 1 cup of sauce and remaining 1 cup of Parmesan-Romano. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake an additional 10 minutes, until cheese is browned and lasagna is bubbling at the edges.
Allow to sit for 15 minutes before serving.