Mushroom, Sausage And Roasted Red Pepper Lasagna With Your Sauce
- 3 cups ricotta cheese
- 1 cup parmigiano-reggiano cheese, grated
- 1 egg
- 2 tablespoons extra virgin olive oil
- 2 lbs mild Italian sausage, casings removed
- 1 lb cremini mushroom, sliced 1/4 inch thin
- 1/3 cup flat-leaf Italian parsley, chopped
- 2 red peppers, roasted, peeled, seeded and chopped
- 2 quarts marinara sauce
- 1 lb lasagna noodle, cooked
- 4 cups mozzarella cheese, grated
- salt and pepper
- Preheat the oven to 350 degrees.
- In a bowl, stir together the ricotta, Parmi, egg, salt and pepper.
- In a large saute pan over medium heat, warm the olive oil add the sausage and cook until lightly bowned, about 10 minutes.
- Set the sausage on a paper towl to drain on the side.
- Add the mushrooms to the hot pan and saute about 8 minutes, until golden brown.
- Transfer the mushrooms to a bowl and add the sausage and parsley and mix with the red peppers and the marinara sauce.
- Spread 1 cup of the Marinara sauce on the bottom of the lasagna pan.
- Place 1/4 of the noodles on top of the sauce in a single layer.
- Spread 1/3 of the ricotta mixture on top of the noodles.
- Spread 1 cup of the mozzarella cheese over the ricotta mixture.
- Repeat twice.
- Finish with mozzarella.
- You will have leftover Marinara sauce to serve at the table.
- Cover and bake for 45 minutes.
- Uncover and continue baking another 30 minutes, or until the lasagna is golden and bubbling.
- Let stand for 15 minutes before serving.
- Heat the remaining Marinara Sauce and serve as a topping.
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ricotta cheese, cheese, egg, extra virgin olive oil, italian sausage, cremini mushroom, flatleaf italian parsley, red peppers, marinara sauce, lasagna noodle, mozzarella cheese, salt
Taken from www.food.com/recipe/mushroom-sausage-and-roasted-red-pepper-lasagna-with-your-sauce-302951 (may not work)