Mushroom & Sausage Lasagna

 

 

 

 

This is a go to recipe in our household – it’s my daughters favorite dish and it’s simple to prepare and bring to a friend or family member if they need an easy meal. I also like to serve this with a large mixed greens salad when friends come over to visit since I can prep everything in advance and pull it hot and fresh out of the oven when they arrive. You can also easily modify this recipe – maybe you’d prefer spinach and beef instead. Feel free to swap in ingredients to substitute the mushroom and sausage as you’d like.

Ingredients:

• No boil lasagna noodles (you’ll need 12 sheets)
• 2 eggs
• 1 15. oz container of ricotta cheese
• Dash of Italian seasoning
• 1 1/2 cup shredded mozzarella cheese
• 1 cup shredded parmesan (you can use grated parmesan too)
• 1 lb. ground pork
• 1 10 oz. bag of sliced cremini mushrooms
• 2 28 oz. jars of marinara sauce (I like to use tomato basil)

Step #1: Preheat the oven to 375 degrees.

Step #2: In a small bowl combine the 2 eggs, ricotta cheese, and 1/2 cup of the shredded parmesan and the dash of Italian seasoning. Mix together.

Step #3: Cook the 1 lb. ground pork until browned, set aside in a small bowl. Saute the mushrooms in the pork pan, add to the small bowl with the ground pork.

Step #4: In your 9×13 pan spread marinara on the bottom, enough to cover the entire bottom of the pan. This is ~ half of one jar of marinara.

Step #5: Lay 4 no boil lasagna noodles (they will overlap) on top of the marinara and then spread half of your ricotta mixture over the noodles, add half of the browned ground pork and mushrooms and spread thin. To finish off the layer add more marinara (the rest of the first jar) and top with 4 more no boil lasagna noodles.

Step #6: Spread the remaining ricotta mixture over the noodles, add the rest of the browned ground pork and mushrooms, and half of the second jar of marinara. Top with 4 more no boil lasagna noodles.

Step #7: To finish off your lasagna add the rest of the marinara then add the 1 1/2 cups of shredded mozzarella and the remaining 1/2 cup of shredded parmesan. Bake uncovered for ~35-45 minutes (some ovens can run hot) – I like to check it around 30 minutes and decide if I need to add more time or not. Let cool for 10 minutes and serve.