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Sausage and Mushroom Lasagna
Sausage and Mushroom Lasagna
(Lasagna di Salsiccia e Funghi)
 
 
Ingredients:
 
2 tablespoons extra virgin olive oil
Two 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
Four 2/3 cups marinara sauce
One 9-ounce package no-cook lasagna pasta sheets
One 15-ounce container ricotta cheese
Two 8-ounce bags Parmigiano grated cheese (4 cups)
 
Directions:
 
Preheat oven to 400F.

Heat olive 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 13 x 9 x 2-inch baking dish.

Place pasta (about 4) over sauce, forming 1 layer (pasta sheet may overlap slightly).

Spread 1 cup sauce over pasta sheet.

Top with 1/3 of ricotta, then 1 cup grated cheese.

Spoon 1/3 of sausage mixture over.

Repeat 2 more times with pasta, sauce, ricotta, grated cheese, and sausage mixture.

Cover with 4 more pasta sheets.

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. Makes 8 to 10 servings.
 
That's it!
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