I love lasagna but I have not always loved the way I make it. I just kind of have thrown it together in the past and I never felt like it was great. It was usually dry. So when I saw this recipe, I thought "Why not? It can't be worse than my usual." It was amazing. The meat sauce was so thick and delicious, I was eating it straight out of the pot. And I loved the fewer layers of noodles. Yum. I also kind of doubled it and made enough to freeze. Here is the recipe from Joelen with my modifications.Sausage & Mushroom Lasagna
recipe adapted from AllRecipes
recipe adapted from AllRecipes
1 pound sweet Italian sausage
1 pound lean ground beef (I used ground turkey)
3-4 large portobello mushrooms, diced (I used one box of the button mushrooms)
3-4 large portobello mushrooms, diced (I used one box of the button mushrooms)
1 large onion, minced
4 cloves garlic, crushed
1 (15 ounce) can crushed tomatoes (instead of half crushed and half diced, I used 30 ounces of crushed)
1 (15 ounce) can diced tomatoes
1 (15 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1/2 cup fresh basil leaves (I used dried basil)
1/2 teaspoon fennel seeds (I left this out)
1 teaspoon Italian seasoning
pinch of freshly grated nutmeg
pinch of freshly grated nutmeg
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley + more for garnish (I left this out because I forgot to buy it)
12 lasagna noodles (I used 16 and put 8 in each 8x8" pan so I could freeze one)
16 ounces ricotta cheese (I used low fat)
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, shredded
3/4 cup grated Parmesan cheeseFill a large pot with hot tap water. Place dry lasagna noodles in the water and soak for 20-30 minutes. While noodles are soaking, prepare the meat sauce. (So nice, you don't have to boil water especially in the summer.)
To prepare the meat sauce, in a Dutch oven, cook sausage, ground beef, mushrooms, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Remove, from heat, stir and set aside.
In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C). Bake chilled lasagna in preheated oven for 25-30 minutes. Remove foil, and bake an additional 25-30minutes. Cool for 15 minutes before serving. Garnish with chopped parsley if desired.
