Tuesday, October 15, 2013

Mushroom and Sausage Lasagna

16 oz crimini mushrooms, sliced
1 onion, diced
3 tbsp Italian seasoning
4 cloves garlic, minced
1 pound Italian chicken sausage
1 C dry red wine
1 egg
15 oz ricotta cheese
16 oz Italian blend shredded cheese
4 C garlic marinara sauce
9 oz package of lasagna noodles

1. Place mushrooms, onion, garlic, olive oil and season in a large skillet. Cooke for about 5 minutes on medium or until vegetables start to soften.
2. Add the sausage to the pan and cook until browned throughout, breaking it up as you cook it.
3. Add wine and simmer until the liquid all evaporates
4. Preheat oven to 400
5. While the meat cooks, cook the lasagna noodles according to the package
6. Mix egg, ricotta and 8 oz of the Italian cheese blend
7. Place 1 C of the marinara sauce on the bottom of a 9x13 pan
8. Cover marinara with a layer of noodles
9. Place 1/3 of the ricotta mix on the noodles and cover with 1/2 the meat mixture
10. Cover meat mixture in 1 C marinara sauce
11. Repeat for another layer
12. Cover the last layer in noodles and the remainder of the ricotta cheese
13. Cover in 1 C marinara and the 8oz of reamaining cheese
14. Back covered for 45 minutes
15. Remove foil and bake for an additional 5 until cheese is bubbly
16. Let stand for 10 minutes before serving

To Freeze:
1. Following steps 1-13
2. Cover and freeze
3. To cook, let defrost and follow steps 14-16

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