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'Quick' Sausage and Mushroom Lasagna

A week or so ago my husband not so subtly requested I make some lasagna. Doesn't he have pretty handwriting?

lasagna chalkboard

Well he requested lasagna and stuffing, but I clearly wasn't making both for dinner and decided the stuffing could wait until I made it with my mom, because her stuffing is amazing. So lasagna it was, and I got around to making it this past weekend.


I found a Bon Appetit recipe for a 'quick' lasagna, but please keep in mind that no lasagna is really that quick, this recipe is just not as time consuming as a lot of other lasagna recipes. The main reasons are because because it doesn't require you to make your own sauce and it uses no boil lasagna noodles. I like the recipe because it's an overall good base and you can mix up the ingredients you use. You can make it vegetarian and just use mushrooms, spinach, squash and zucchini or you can mix up the meat and use prosciutto or turkey sausage. You can mix up the sauce and use pesto instead of a traditional red sauce and you can of course play with the cheeses. The list could go on, but the point is you can really cater this to fit your tastes. It's really good as is too though! My only issue was I didn't like sharing my bottle of wine with the lasagna, it did help add some really nice flavor to the sausage and mushrooms though. This Sausage and Mushroom Lasagna Recipe is one I will definitely be using again, both as is and with some variety. Keep reading for the recipe with a couple of slight variations that I made this time around.

lasagna 2

2 tablespoons olive oil
2 10 oz containers of baby portabella mushrooms, sliced
1 large onion, chopped
2 tablespoons dried Italian seasoning blend
1.5 pounds hot italian turkey sausage, casings removed
3 garlic cloves, minced
1 cup dry red wine
1 to 2 bags baby spinach
4 2/3 cups marinara sauce (2 26 oz jars)
1 9 oz package no boil lasagana noodles
1 15 oz container ricotta cheese
1 cup shredded mozzarella cheese
1 cup shredded provolone cheese
1 cup shredded fontina cheese
1 cup grated parmesan cheese

Preheat oven to 400 degrees.

Heat oil in large pan over medium high heat. Once heated, add mushrooms, onion, and Italian seasoning blend and saute for about 8-10 minutes. Add sausage to pot, breaking it up and cooking for about 5-7 minutes or until cooked through. Stir in garlic for about 1 minute and then add wine, scraping up brown bits and cooking for 2-3 minutes until liquid is reduced. Stir in baby spinach and remove from heat.

Combine mozzarella, provolone, fontina, and parmesan cheeses together. To assemble lasagna, spread 2/3 cups marinara sauce on bottom of 9 x 13 baking pan. Place 4 lasagna noodles to cover bottom of pan, the noodles should be slightly overlapping. Spread 1 cup of sauce over noodles, then spread 1/3 cup ricotta cheese, 1/3 of sausage mixture, and sprinkle 1 cup of grated cheese. Repeat layering noodles, sauce, ricotta, sausage mixture, and cheese blend 2 more times. Place final layer of noodles on top, spread the last of the tomato sauce, and sprinkle the remaining shredded cheese blend. 

Cover baking dish with foil, tenting in middle to avoid cheese sticking to foil. Bake for 45 minutes, remove foil, and bake for another 10 minutes. Let cool for 15 minutes before serving.   

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