Mushroom, Sausage And Roasted Red Pepper Lasagna With Your Sauce

Total Time: 36 hrs 45 mins Preparation Time: 45 mins Cook Time: 36 hrs

Ingredients

• Servings: 12
• 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

Recipe

• 1 preheat the oven to 350 degrees.
• 2 in a bowl, stir together the ricotta, parmi, egg, salt and pepper.
• 3 in a large saute pan over medium heat, warm the olive oil add the sausage and cook until lightly bowned, about 10 minutes.
• 4 set the sausage on a paper towl to drain on the side.
• 5 add the mushrooms to the hot pan and saute about 8 minutes, until golden brown.
• 6 transfer the mushrooms to a bowl and add the sausage and parsley and mix with the red peppers and the marinara sauce.
• 7 spread 1 cup of the marinara sauce on the bottom of the lasagna pan.
• 8 place 1/4 of the noodles on top of the sauce in a single layer.
• 9 spread 1/3 of the ricotta mixture on top of the noodles.
• 10 spread 1 cup of the mozzarella cheese over the ricotta mixture.
• 11 repeat twice.
• 12 finish with mozzarella.
• 13 you will have leftover marinara sauce to serve at the table.
• 14 cover and bake for 45 minutes.
• 15 uncover and continue baking another 30 minutes, or until the lasagna is golden and bubbling.
• 16 let stand for 15 minutes before serving.
• 17 heat the remaining marinara sauce and serve as a topping.
• 18 .