EmailTweet 0 Full-screen Quick Sausage & Mushroom Lasagna Pasta Italian Baking September 2, 2014 If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind. Prep: 35 mins Cook: 1 hr Yields: 8-10 Servings Ingredients 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) Directions 1Preheat oven to 400°F. 2Heat oil in heavy large pot over high heat. 3Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes. 4Add sausage and sauté until brown and cooked through, breaking up with back of spoon, about 5 minutes. 5Add garlic and stir 1 minute. 6Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside. 7Spread 2/3 cup marinara sauce over bottom of 13x9x2-inch baking dish. 8Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly). 9Spread 1 cup sauce over noodles. 10Top with 1/3 of ricotta, then 1 cup grated cheese. 11Spoon 1/3 of sausage mixture over. 12Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture. 13Cover with 4 more noodles. 14Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over. 15Cover with foil, tenting in center to prevent cheese from touching foil. 16Bake lasagna 45 minutes; remove foil. 17Bake until bubbling at edges and cheese is browned, about 10 minutes longer. 18Let stand 15 minutes. close full screen 00:00 0 Reviews Cancel replyYou must be logged in to post a comment.