↞ recipe box start page
Category: PASTA
Prep Time: Cook Time: Total Time:
3 cups ricotta cheese
1 cup grated Parmigiano-Reggiano cheese
1 egg
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 Tbs. extra-virgin olive oil
2 lb. mild Italian sausage, casings removed
1 lb. cremini mushrooms, sliced 1/4 inch thick
1/3 cup chopped fresh flat-leaf parsley
2 jars (each 26 oz.) Williams-Sonoma Roasted
Red Pepper Pasta Sauce
1 lb. lasagna noodles, cooked until just tender
4 cups grated mozzarella cheese
Directions:
Preheat an oven to 350 degrees F.
In a bowl, stir together the ricotta cheese, Parmigiano-Reggiano cheese, egg, salt and pepper. Cover and refrigerate until ready to use.
In a large saute pan over medium heat, warm the olive oil. Add the sausage and cook, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the sausage to a colander set over a bowl and let drain, then transfer the sausage to a clean bowl.
Add the mushrooms to the sauté pan, increase the heat to medium-high and cook, stirring occasionally, until golden brown, about 8 minutes. Transfer the mushrooms to the bowl with the sausage, add the parsley and stir to combine.
Spread 1 cup of the pasta sauce on the bottom of a large baking dish.
To start the layering process, cover the sauce with one-fourth of the lasagna noodles in a single layer. Spread one-third of the ricotta mixture over the noodles. Spread 1 cup of the mozzarella cheese over the ricotta mixture. Pour 1 cup of the sauce over the mozzarella. Sprinkle one-third of the sausage mixture over the sauce. Repeat the layering twice, finishing with a layer of sauce. Then top with a final layer of noodles and 1 cup of the sauce. Sprinkle with the remaining mozzarella. Cover and bake for 40 minutes. Uncover and bake until the lasagna is golden and bubbling, about 30 minutes more. Let stand for 10 minutes before serving.
Meanwhile, in a small saucepan over medium heat, warm the remaining pasta sauce. Transfer to a small bowl and pass at the table.
Serves 12.
view more member recipes
Mushroom, Sausage and Roasted Red Pepper Lasagna
Category: PASTA
Prep Time: Cook Time: Total Time:
3 cups ricotta cheese
1 cup grated Parmigiano-Reggiano cheese
1 egg
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 Tbs. extra-virgin olive oil
2 lb. mild Italian sausage, casings removed
1 lb. cremini mushrooms, sliced 1/4 inch thick
1/3 cup chopped fresh flat-leaf parsley
2 jars (each 26 oz.) Williams-Sonoma Roasted
Red Pepper Pasta Sauce
1 lb. lasagna noodles, cooked until just tender
4 cups grated mozzarella cheese
Directions:
Preheat an oven to 350 degrees F.
In a bowl, stir together the ricotta cheese, Parmigiano-Reggiano cheese, egg, salt and pepper. Cover and refrigerate until ready to use.
In a large saute pan over medium heat, warm the olive oil. Add the sausage and cook, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the sausage to a colander set over a bowl and let drain, then transfer the sausage to a clean bowl.
Add the mushrooms to the sauté pan, increase the heat to medium-high and cook, stirring occasionally, until golden brown, about 8 minutes. Transfer the mushrooms to the bowl with the sausage, add the parsley and stir to combine.
Spread 1 cup of the pasta sauce on the bottom of a large baking dish.
To start the layering process, cover the sauce with one-fourth of the lasagna noodles in a single layer. Spread one-third of the ricotta mixture over the noodles. Spread 1 cup of the mozzarella cheese over the ricotta mixture. Pour 1 cup of the sauce over the mozzarella. Sprinkle one-third of the sausage mixture over the sauce. Repeat the layering twice, finishing with a layer of sauce. Then top with a final layer of noodles and 1 cup of the sauce. Sprinkle with the remaining mozzarella. Cover and bake for 40 minutes. Uncover and bake until the lasagna is golden and bubbling, about 30 minutes more. Let stand for 10 minutes before serving.
Meanwhile, in a small saucepan over medium heat, warm the remaining pasta sauce. Transfer to a small bowl and pass at the table.
Serves 12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Lasagna - Salmon With Roasted Pepper Sauce
by KitchenMagician
Makes 8 servings. 2 6-oz. cans salmon 2 red peppers 1/2 c. pesto 9 lasagna noodles, cooked 1/2 c. sour cream 1 T. all-purpose flour salt and pepper 1 egg, beaten 1 c. ricotta cheese 1 8–
by KitchenMagician
Makes 8 servings. 2 6-oz. cans salmon 2 red peppers 1/2 c. pesto 9 lasagna noodles, cooked 1/2 c. sour cream 1 T. all-purpose flour salt and pepper 1 egg, beaten 1 c. ricotta cheese 1 8–
Mushroom And Sausage Lasagna Rolls
by sgre52160
5 fresh lasagna sheets, sliced in half lengthwise 4 cups prepared pasta sauce (or a large bottle of pasta sauce or you can use more sauce if you like) 2 cups shredded Italian cheese blend Fillin
by sgre52160
5 fresh lasagna sheets, sliced in half lengthwise 4 cups prepared pasta sauce (or a large bottle of pasta sauce or you can use more sauce if you like) 2 cups shredded Italian cheese blend Fillin
Basil And Mushroom Stuffed Pork Spirals With Roasted Red Pepper Sauce
by sgre52160
12 oz pork tenderloin, trimmed of fat 1 cup loosely packed spinach leaves 1/3 cup finely chopped mushrooms 1/4 cup snipped fresh basil 2 tbsp fine dry bread crumbs 1 tbsp finely shredded parmes
by sgre52160
12 oz pork tenderloin, trimmed of fat 1 cup loosely packed spinach leaves 1/3 cup finely chopped mushrooms 1/4 cup snipped fresh basil 2 tbsp fine dry bread crumbs 1 tbsp finely shredded parmes
Chicken And Sausage Skewers With Mushroom, Onion And Pepper
by sgre52160
8 12 inch wooden skewers, soaked in water for 30 minutes prior to use Marinade: 1/2 cup oil * 1/4 cup red wine vinegar 1 tsp salt 1/2 tsp black pepper Chicken : 1/2 tsp each: dried basil , or
by sgre52160
8 12 inch wooden skewers, soaked in water for 30 minutes prior to use Marinade: 1/2 cup oil * 1/4 cup red wine vinegar 1 tsp salt 1/2 tsp black pepper Chicken : 1/2 tsp each: dried basil , or
view more member recipes
related CDKitchen recipes
Portobello Mushroom Lasagna
Classic Italian Lasagna With Ground Beef And Sausage
Fix-Ahead Lasagna
Garlic White Lasagna
Sundried Tomato Chicken Sausage Bruschetta
Italian Sausage Pasta Roll-Ups
Mock Lasagna
Lasagna Pierogi
15 Layer Lasagna
Chicken 'N' Cheese Lasagna Roll-Ups
Recipe Quick Jump