Ingredients
For 10 Serving(s)
quick-sausage-and-mushroom-lasagna
- 8 oz parmesan
- 8 oz Romano
- 2 T olive oil
- 1 lb mushrooms
- 1 onion
- 1 1/2 t basil
- 1 1/2 t oregano
- 1 1/2 t marjoram
- 1 1/2 t thyme
- 1 lb italian sausage
- 3 clv garlic
- 1 c red wine
- 4 2/3 c pasta sauce
- 12 oz lasagna noodles
- 16 oz ricotta
Quick Sausage and Mushroom Lasagna Directions
- 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.