Saturday, 2 August 2014

The lasagna with mushroom, onion, Italian seasoning, wine, cheese, sauces and noodles is noticeable different version of lasagna. The solo supper is simply fabulous. Also, never cook the lasagna noodles before baking to prepare Quick Sausage and Mushroom Lasagna with a couple of twists. 

Serving: 8
Preparation Time: 20 mins
Cooking Time: 60 mins


  • 2 tbsp olive Oil
  • 2 cups sliced Mushrooms
  • 1 chopped Onion
  • 2 tbsp dried Italian seasoning
  • 1 pound casing removed hot Italian Sausage
  • 3 minced Garlic cloves
  • 1 cup dry red Wine
  • 4⅔ cups Marinara sauce
  • 9 oz no-cook lasagna Noodles
  • 15 oz container ricotta Cheese
  • 8 oz Italian cheese blend grated Cheese

How to make Quick Sausage and Mushroom Lasagna

Step 1: Heat oil in a pan and add mushrooms, onions and seasoning, then saute until the mushrooms and onions are soft.
Step 2: Add sausage and brown until cooked through, then add red wine and cook until almost all the liquid evaporates.
Step 3: Add marinara sauce and simmer until the sauce has thickened.
Step 4: In a casserole dish, spread ⅔ cup of the above sauce, then place the noodles.
Step 5: Again spread the sauce over noodles and then top with ⅓ cup of ricotta cheese and 1 cup of grated cheese.
Step 6: Repeat the same layering until all your noodles, sauce and cheeses are used up.
Step 7: Cover the lasagna with foil and bake it in preheated oven for 45 minutes.
Step 8: Later, remove the foil and again cook for another 10 minutes to brown the cheese.
Step 9: Take it out from the oven and keep aside for 15 minutes.

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