Monday, December 20, 2010

quick [sausage and] mushroom lasagna


rita found this recipe and made the trek up to trader joe's a few weeks ago (i know! we're super behind on blogging! to be honest, we've been super lazy with cooking lately. its also finals, so chocolate has become a major food group for me) so that we could have a nice home-cooked meal.
we used this recipe from bon appetit,
but left out the sausage. we also halved it, which should have been 4-5 servings, but ended up finishing it between 3 of us (although, in our defense, it was the only component of our meal).

yield: Makes 8 to 10 servings

active time: 35 minutes

total time: 1 hour

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

Preparation

Preheat oven to 400°F. Heat oil in heavy large pot over high heat. Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes. Add sausage and sautéuntil 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.

-Lola

3 comments:

Mombre said...

mmmm

Emily said...

i completely get that chocolate as a food group thing. :)

your lasagna looks really good! i haven't had lasagna in a super long time. i'll have to try your recipe.

hailey said...

Hi, I came across your site and wasn’t able to get an email address to contact you about a broken link on your site. Please email me back and I would be happy to point them out to you.

Hailey William
haileyxhailey@gmail.com