Mushroom And Sausage Lasagna

Total Time: 1 hr 40 mins Preparation Time: 45 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 2 (8 ounce) packages sliced baby bella mushrooms
• 1 large onion, chopped (about 2 cups)
• 2 tablespoons dried italian seasoning
• 1/4 teaspoon nutmeg
• 1 lb italian sausage, 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)

Recipe

• 1 preheat oven to 400°f.
• 2 heat oil in heavy large pot over medium-high heat. add mushrooms, onion, nutmeg, and italian seasoning; sauté until vegetables begin to soften, about 6 minutes.
• 3 add sausage and sauté until brown and cooked through, breaking up with back of spoon, about 10 minutes.
• 4 add garlic and stir 1 minute.
• 5 add wine; cook until almost all liquid evaporates, scraping up browned bits, about 10 minutes. set aside.
• 6 spread 2/3 cup marinara sauce over bottom of 13 x 9 x 2-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.
• 7 repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture.
• 8 cover with 4 more noodles.
• 9 spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over.
• 10 cover with foil, tenting in center to prevent cheese from touching foil.
• 11 bake lasagna 45 minutes; remove foil. bake until bubbling at edges and cheese is browned, bout 10 minutes longer.
• 12 let stand 15 minutes before serving.