Sausage, Mushroom, & Ricotta Lasagna Tarifi

Malzemeler

• 2 Tablespoons Olive Oil, 16 Ounces Fresh Chopped Mushrooms (See Note Above), 1 Medium Onion, Peeled & Chopped, 1 Pound Italian Sausages (Spicy or Mild), Casings Removed, 3 Garlic Cloves, Peeled & Minced, 1 Cup Dry Red Wine, 3/4 Cup Dried Porcini Mushrooms, Soaked In 1 Cup Warm Water For 15 Minutes, 2 Cups Pureed Tomatoes, 2 Cups Chopped Tomatoes, 1/4 Cup Tomato Paste, 1/2 Cup Water, 1 Tablespoon Dried Oregano, Salt & Pepper, 2/3 Cup Chopped Fresh Basil (Divided In Half), 1/3 Cup Chopped Fresh Parsley, or 1 Package Dried Lasagna Noodles, 1 (15 Ounce) Container Ricotta Cheese, 2 Cups Shredded Mozzarella, 2 Cups Grated Parmesan Cheese

Hazırlanışı

1. Heat oil in heavy large pot over high heat. Add mushrooms, onion, and sauté until vegetables begin to soften, about 8 minutes. Add the sausage and sauté until brown and cooked through, breaking up with back of spoon, about 5 minutes, then add the garlic and cook a minute or two until fragrant. Add wine, and cook over medium high heat until almost all liquid evaporates, scraping up browned bits as it cooks. Drain the porcini mushrooms, reserving the liquid, coarsely chop, and add to the sausage mixture. Add the tomatoes, tomato paste, water, salt & pepper, half a cup of the porcini liquid, oregano, half the basil, and parsley and bring to a boil. Reduce the heat to a simmer, and cook for 30 to 40 minutes until thick. In a bowl, mix together the ricotta cheese, rest of the basil, one cup of mozzarella, and one cup of the parmesan cheese. Pre-boil lasagna noodles and set aside. Preheat oven to 375 degress F. In a 13 X 9 inch lasagna pan, spread about a cup of the sauce on the bottom. Place noodles over sauce, forming 1 layer (noodles may overlap slightly), then cover the noodles with sauce. Place another layer of noodles, and cover this with sauce and half the mozzarella and parmesan leftover. Add another layer of noodles, then spread these noodles with the ricotta cheese mixture. Cover the ricotta with another layer of noodles, then more sauce. Finish with one more layer of noodles and then sauce, and finish by sprinkling the remaining mozzarella and parmesan cheese on top. Cover with foil, tenting in center to prevent cheese from touching foil, and bake lasagna 45 minutes. Remove the foil, and bake until the lasagna is golden brown and bubbly, about 15 minutes more. Let the lasagna sit 15 minutes before cutting.

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