Although easy enough, Lasagna is sort of a hassle to make because it involves several steps and dishes. Fortunately it freezes beautifully so I make it about once a year but enjoy it at least twice. Cut this dish in half and wrap half in a couple of layers of plastic wrap then seal in a zippered bag and freeze it for up to three months. Defrost in the refrigerator and heat it up in a microwave at medium power for 3 - 4 minutes. (Larger image.) Makes 4 - 6 servings.
For more casserole ideas check out "On a (Casse)Roll."
For more pasta ideas you'll find them at "Primarily Pasta."
Prep Time: 40 minutes
Cook Time: 45 minutes
Ingredients:
- 6 lasagna noodles (I prefer the kind you need to boil first)
- 1/4 lb. Italian sausage
- 1/4 lb. mushrooms; sliced
- 3/4 cup ricotta
- 1/3 lb. mozzarella (if you have provolone on hand, I like a mixture of half and half mozzarella and provolone); shredded
- 1 oz. parmesan; shredded
- 1 egg
- 3 1/2 cups tomato sauce*
Preparation:
1. Heat oven to 375F.
2. Cook noodles according to package directions, drain, and pat dry.
3. Remove casing from Italian sausage, crumble, and cook in a skillet until done. Drain.
4. Add sliced mushrooms to skillet and cook until browned. Combine with sausage.
5. In a small bowl, mix ricotta, egg, and 1/2 shredded parmesan.
6. Spoon a thin layer of sauce in bottom of an 8 x 8 casserole dish. Place a layer of noodles on sauce and trim to fit the dish.
7. Spread half of ricotta mixture on noodles.
8. Sprinkle half of sausage/mushroom mixture over ricotta.
9. Spoon half of remaining tomato sauce on layer.
10. Sprinkle with half of mozzarella.
11. Repeat layering with remaining ingredients but reserve remaining mozarrella.
12. Cover with foil and cook on middle rack for 20 minutes.
13. Remove foil and sprinkle with remaining mozzarella and parmesan. Continue cooking until cheese browns.
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