Quick Sausage and Mushroom Lasagna

• 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)

1. Preheat oven to 400F.
2. Heat oil in heavy large pot over high heat.
3. Add mushrooms, onion, and seasoning blend; saute until vegetables begin to soften, about 6 minutes.
4. Add sausage and sauteuntil brown and cooked through, breaking up with back of spoon, about 5 minutes.
5. Add garlic and stir 1 minute.
6. Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes.
7. Set aside.
8. Spread 2/3 cup marinara sauce over bottom of 13x9x2-inch baking dish.
9. Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly).
10. Spread 1 cup sauce over noodles.
11. Top with 1/3 of ricotta, then 1 cup grated cheese.
12. Spoon 1/3 of sausage mixture over.
13. Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture.
14. Cover with 4 more noodles.
15. Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over.
16. Cover with foil, tenting in center to prevent cheese from touching foil.
17. Bake lasagna 45 minutes; remove foil.
18. Bake until bubbling at edges and cheese is browned, about 10 minutes longer.
19. Let stand 15 minutes.

olive oil, crimini, onion, italian seasoning blend, italian sausages, garlic, red wine, marinara sauce, noodles, ricotta cheese, cheese

Taken from www.epicurious.com/recipes/food/views/quick-sausage-and-mushroom-lasagna-350399 (may not work)