Quick Sausage and Mushroom Lasagna

Another great recipe shared by my dear friend, Natalie.  She actually got this one from Bon Appetit... and it is G-O-O-D!

I wish I could share a picture of the goodness with you, but unfortunately my brain wasn't working properly... FAIL.

Anyway, here is the scoop:

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

Yield: Makes 8 to 10 servings

Active Time: 35 minutes

Total Time: 1 hour

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 or mild Italian sausages, casings removed

3 garlic cloves, pressed

1 cup dry red wine

4 2/3 cups marinara sauce (from two 26-ounce jars) I used Lucini Marinara and vodka sauce

1 9-ounce package no-cook lasagna noodles

1 15-ounce container ricotta cheese

30 slices mozzarella

Grates parmesan

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 sauté 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.   Add marinara sauce and let cook for a few minutes.

Spread 1.5 cups sauce over bottom of 13x9x2-inch baking dish and sprinkle with parmesan.   Place noodles over sauce, forming 1 layer (noodles may overlap slightly). Top with 1/2 of ricotta, then mozzarella slices.   Spoon 1.5 cups sauce over cheese and cover with grated parmesan.  Repeat layering starting with lasagna noodles and ending with sauce topped with parmesan.  Spread with remaining sauce, top with rest of mozzarella and parmesan.

Cover with foil, tenting  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.

nutritional information Per serving: 603.28 calories (kcal), 48.9 % calories from Fat, 32.78 g fat, 15.96 g saturated Fat, 79.12 mg cholesterol, 34.96 g carbohydrates, 4.61 g dietary fiber, 10.57 g total sugars, 30.35 g net carbohydrates, 35.08 g protein.

*** I cut this recipe in half and with two people, I still had TONS of leftovers!  I served it with Caesar salad and garlic bread.  Blake said it was his favorite recipe yet!

Enjoy!