Categories: Casserole, Lasagna, Main Dish, Pork

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 Italian sausages, 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)

Directions

1. Preheat oven to 400°F. Heat oil in heavy large pot over high heat.

2. Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes.

3. Add sausage and sautéuntil brown and cooked through, breaking up with back of spoon, about 5 minutes.

4. Add garlic and stir 1 minute. Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.

5. Spread 2/3 cup marinara sauce over bottom of 13×9×2-inch baking dish.

6. Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly).

7. Spread 1 cup sauce over noodles.

8. Top with 1/3 of ricotta, then 1 cup grated cheese.

9. Spoon 1/3 of sausage mixture over. Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture.

10. Cover with 4 more noodles.

11. Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over.

12. Cover with foil, tenting in center to prevent cheese from touching foil.

13. Bake lasagna 45 minutes; remove foil.

14. Bake until bubbling at edges and cheese is browned, about 10 minutes longer. Let stand 15 minutes.

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