Monday, January 26, 2009

Mushroom and Sausage Lasagna

This is a recipe (adapted from Bon Appetit) that my husband has been requesting for a while. Since it was his birthday, I made it last night. It turned out to be a wonderful new take on lasagna (as I usually stick with the traditional ingredients). I tried to capture a picture, but they weren't exactly post worthy. Take my word for it...this was tasty!


2 Tbsp Olive Oil
2 8oz packages sliced mushrooms
1 large onion, chopped
2 Tbsp dried Italian seasoning blend
1 Lb hot Italian sausages, casings removed
3 garlic cloves, pressed
1 cup dry red wine
3 jars marinara sauce
1 package lasagna noodles
1 large container cottage cheese
2 8oz bags Italian blend grated cheese

Preheat oven to 400 degrees.

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. Add 2 1/2 jars marinara sauce to mix. Set aside.

Spread 1/2 jar marinara sauce over bottom of 13x9x2-inch baking dish. Place noodles (about 5) over sauce, forming 1 layer (noodles may overlap slightly). Spread some sauce mix over noodles. Top with container of cottage cheese, then another layer of noodles. Spread another layer of sauce mix, then sprinkle with 1st bag of Italian blend cheese. Repeat with noodles, sauce mix, then Italian blend cheese. 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.

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