Sausage And Mixed Mushroom Lasagna
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
50
Spice
59
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Oregano (dried)2 tbsps
Extra-Virgin Olive Oil2 cloves
Garlic (thinly sliced)450 g
Mozzarella Cheese1 large
Egg2 tbsps
Parsley (chopped fresh)Directions:
1
Preheat the oven to 350 degrees F
2
In a medium pot heat 1 tablespoon of the oil over medium-high heat
3
Add the garlic and cook until fragrant, about 1 minute
4
Add the tomatoes with their juices, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper
5
Bring to a simmer and continue to cook until the tomatoes soften and the sauce thickens, 20 minutes, breaking up the tomatoes with a spoon as they soften
6
Reserve 2/3 cup of the sauce for assembling the lasagna and set the rest aside
7
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat and add the mushrooms
8
Cook until the mushrooms have released their liquid, 5 to 7 minutes
9
Add the sausage and continue to cook, breaking the sausage up with a spoon, until the sausage is browned and cooked through, another 10 minutes
10
Add the tomato sauce and stir to combine
11
Thinly slice about a quarter of the mozzarella and set aside; grate the rest on a box grater
12
Combine the grated cheese with the ricotta and the egg
13
Spread the reserved 2/3 cup tomato sauce in the bottom of a 9-by-13-inch baking dish
14
Top with 1 pasta sheet, a third of the ricotta mixture and a third of the meat sauce
15
Repeat with the remaining pasta, ricotta and meat sauce
16
Cover with foil and bake until the sauce is bubbling around the edges and the pasta is tender, about 45 minutes
17
Remove the foil, top with the sliced mozzarella and continue to bake until the cheese is melted, 15 minutes more
18
Let stand for 20 minutes and sprinkle with chopped parsley before serving with a green salad and some garlic bread