Quick Sausage and Mushroom Lasagne

Ingredients for Quick Sausage and Mushroom Lasagne

• 2 colheres de sopa de azeite de oliva

• 2 230g packages sliced crimini (baby bella) mushrooms

• 1 large onion, chopped (about 475ml )

• 2 tablespoons dried Italian seasoning blend

• 450g hot Italian sausages, casings removed

• 3 garlic cloves, pressed

• 240ml dry red wine

• 1125ml marinara sauce (from two 725g jars)

• 1 250g package no-cook lasagne noodles

• 1 425g container ricotta cheese

• 2 230g bags Italian blend grated cheese (450g )

Preheat oven to 204°C. 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 sautéuntil 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. Set aside.

Spread 160ml marinara sauce over bottom of 13x9x2-inch baking dish. Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly). Spread 240ml sauce over noodles. Top with 1/3 of ricotta, then 120g grated cheese. Spoon 1/3 of sausage mixture over. Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture. Cover with 4 more noodles. Spoon remaining 240ml sauce over; sprinkle remaining 240ml grated cheese over. Cover with foil, tenting in centre to prevent cheese from touching foil. Bake lasagne 45 minutes; remove foil. Bake until bubbling at edges and cheese is browned, about 10 minutes longer. Let stand 15 minutes.

Aviso Legal

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