QUICK SAUSAGE AND MUSHROOM LASAGNA
If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.
Provided by Bon Appétit Test Kitchen
Categories Cheese Mushroom Pasta Kid-Friendly Quick & Easy High Fiber Father's Day Dinner Ricotta Meat Sausage Family Reunion Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Heat oil in heavy large pot over high heat. Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes. Add sausage and sautéuntil brown and cooked through, breaking up with back of spoon, about 5 minutes. Add garlic and stir 1 minute. Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.
- Spread 2/3 cup marinara sauce over bottom of 13x9x2-inch baking dish. Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly). Spread 1 cup sauce over noodles. Top with 1/3 of ricotta, then 1 cup grated cheese. Spoon 1/3 of sausage mixture over. Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture. Cover with 4 more noodles. Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over. Cover with foil, tenting in center to prevent cheese from touching foil. Bake lasagna 45 minutes; remove foil. Bake until bubbling at edges and cheese is browned, about 10 minutes longer. Let stand 15 minutes.
ITALIAN SAUSAGE AND MUSHROOM LASAGNA WITH BECHAMEL SAUCE
The bechamel adds a little something special to this wonderful lasagna. I like to use part skim ricotta and mozzarella and low-fat milk to cut some of the fat in this dish. You won't notice the difference.
Provided by Valerie Brunmeier
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Place the sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain the sausage and set aside.
- To make bechamel sauce, melt the butter in a saucepan over medium heat and whisk in the flour. Allow the flour and butter to cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in the salt and nutmeg and bring the sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from the heat and set aside.
- In a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined.
- To assemble lasagna, pour about 1 1/2 cup of marinara sauce into the bottom of the prepared baking dish and top the sauce with 4 lasagna noodles, overlapping if necessary. On the noodles, layer 1/3 of the ricotta mixture, followed by 1/3 of the cooked sausage, 1/3 cup of mushrooms, 1/4 of the bechamel sauce, 1 cup of the mozzarella cheese, 1/8 cup of the Parmesan cheese and 1 more cup of marinara sauce. Repeat the layers twice more, ending with a final layer of noodles topped with a layer of marinara sauce, bechamel sauce, the remaining mozzarella cheese, and remaining Parmesan cheese. Cover the dish with foil.
- Bake in the preheated oven until bubbly and the noodles are tender, about 1 hour. Remove foil and bake until the top cheese layer is browned, about 5 more minutes. Allow the lasagna to stand for 10 minutes before cutting.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 31.7 g, Cholesterol 73.5 mg, Fat 20.7 g, Fiber 3.5 g, Protein 23.1 g, SaturatedFat 10.6 g, Sodium 997 mg, Sugar 10.9 g
SAUSAGE AND MIXED MUSHROOM LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. In a medium pot heat 1 tablespoon of the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes with their juices, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook until the tomatoes soften and the sauce thickens, 20 minutes, breaking up the tomatoes with a spoon as they soften. Reserve 2/3 cup of the sauce for assembling the lasagna and set the rest aside.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, 5 to 7 minutes. Add the sausage and continue to cook, breaking the sausage up with a spoon, until the sausage is browned and cooked through, another 10 minutes. Add the tomato sauce and stir to combine.
- Thinly slice about a quarter of the mozzarella and set aside; grate the rest on a box grater. Combine the grated cheese with the ricotta and the egg. Spread the reserved 2/3 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Top with 1 pasta sheet, a third of the ricotta mixture and a third of the meat sauce. Repeat with the remaining pasta, ricotta and meat sauce. Cover with foil and bake until the sauce is bubbling around the edges and the pasta is tender, about 45 minutes. Remove the foil, top with the sliced mozzarella and continue to bake until the cheese is melted, 15 minutes more. Let stand for 20 minutes and sprinkle with chopped parsley before serving with a green salad and some garlic bread.
SAUSAGE & MUSHROOM LASAGNE
Treat yourself to an indulgent solo supper with this pork sausage, mushroom, garlic and thyme pasta dish
Provided by Good Food team
Categories Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in frying pan and tip in the sausagemeat. Use a fork and wooden spoon to break up the meat as it cooks (it should look like mince). When browned and slightly crisp, add the garlic, mushrooms and thyme. Fry for 4-5 mins until the mushrooms are soft and golden.
- Cook the lasagne sheets following pack instructions, then drain. Stir the tomato paste, cherry tomatoes and 2 tbsp water into the sausage mixture. Cover and simmer for 6 mins. Remove the lid and crush the tomatoes with the back of your spoon, so that they break up a little. Bubble for a few mins and add seasoning.
- Put the crème fraîche, mustard, most of the cheddar and a little seasoning in a pan and melt together over a low heat.
- Heat the grill to high. Lay 1 sheet of lasagne in the bottom of a serving dish, letting it fold over on itself in places. Top with some of the sausage mixture and another lasagne sheet. Repeat the process, finishing with a layer of sausage mixture. Pour over the cheese sauce, and sprinkle with then remaining cheese, then grill until the top is bubbling.
- To make accompanying garlic bread: Heat oven to 200C/220C fan/gas 6. Cut 4-5 slices in 1 small bread roll (petit pain), making sure not to cut all the way through. Spread garlic butter in each gap. Wrap the roll in foil and bake for 8 mins. Unwrap the roll and bake for a further 5-6 mins.
Nutrition Facts : Calories 751 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 2.9 milligram of sodium
SAUSAGE AND MUSHROOM LASAGNA
Absolutely the best lasagna I have ever had. Whenever I am cooking for some one new, I start with this recipe.
Provided by Gingers Place
Categories European
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees.
- Heat oil in large pot. Add mushrooms, onion, and seasoning blend; saute until vegetables begin to soften, about 6 minutes.
- Add sausage and saute until brown and cook through, breaking up with back of spoon, about 5 minutes.
- Add garlic and stir for 1 minute.
- Add wine; cook until almost all liquid evaporates, scraping up brown bits, about 2 minutes. Set aside.
- Spread 2/3 cup marinara over bottom of a 13x9x2 baking dish. Spread a layer of noodles over sauce. Spread 1 cup of sauce over noodles.
- Top with 1/3 cup ricotta, then 1 cup grated Italian cheese.
- Spoon 1/3 of sausage mixture over cheese layer.
- Repeat two more times. Sauce, noodles, ricotta, cheese, sausage.
- Cover loosely with foil and bake for 45 minutes; remove foil and bake until top browns (broiler works well too). Let stand for 15 minutes.Freezes well.
Nutrition Facts : Calories 892.6, Fat 62.2, SaturatedFat 24.3, Cholesterol 146.5, Sodium 1776.2, Carbohydrate 38.5, Fiber 6.1, Sugar 20.7, Protein 32.9
CHEESY SAUSAGE-MUSHROOM LASAGNA
The sauce is really what makes this lasagna! For the very best results make the sauce at least a day ahead and refrigerate to blend flavors or even up to 4 days in advance the longer you leave it refrigerated the better your sauce will be, you might have a small amount of sauce left over, you can freeze it if desired, once you have made the sauce the rest is easy to put together! Make the sauce on a day when you have some time, it needs to simmer for about 3 hours over low heat. This recipe requires a lot of mozzarella cheese, so purchase a large brick of it, I always use more than the 3 cups! Also to save some time you can boil your lasagna noodles up to a day in advance, run them under cold water, dry with paper towels and then brush both sides with vegetable oil to prevent the noodles from sticking, then stack them on a baking sheet then cover with plastic wrap to use the following day. You can use 2 cups canned sliced mushrooms in place of the fresh, but the fresh is better! Don't omit the wine in the sauce and please do not use the no-boil lasagna noodles for this! The exact measurements does not matter with this recipe, use as much cheese as you wish, but please don't be "stingy" with the sauce when layering the lasagna the more sauce you use the better it will be, so use lots!
Provided by Kittencalrecipezazz
Categories Meat
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 29
Steps:
- NOTE* it is important not to overcook your lasagna noodles as they will cook more in the sauce, just boil until they are flexible in the pot, do not cook until they are very soft.
- For the sauce; in a large heavy pot, heat oil over medium heat; add in the sausage with the chopped onions, chili pepper flakes, oregano and basil, cook stirring and breaking up the sausage meat with a spoon until the sausage meat is browned, this should take about 10 minutes (add in the garlic the last 2 minutes of cooking) drain fat.
- Add in the tomato paste; cook stirring for 2 minutes.
- Add in the wine and cook 2 minutes.
- Add in all the remaining ingredients; bring to a boil stirring with wooden spoon.
- Reduce heat to low and simmer covered for 1 hour.
- Uncover and simmer for another 2 hours (uncovered).
- Season with more salt and pepper and add in sugar if needed to reduce the acidic tomato taste.
- Cool and refrigerate 24 hours or up to 4 days (or you can use it right away for the lasagna, this sauce is better if cooled and refrigerated to use the following day).
- In a large bowl using a wooden spoon, mix together all the filling ingredients until well blended.
- Grease a lasagna baking dish (one with high sides).
- Set oven to 350°F.
- Spread enough sauce into bottom of the pan to cover generously.
- Separate the ricotta cheese filling into three even amounts.
- Arrange 3 cooked noodles into bottom of the baking dish over the sauce, then drop about one-third of the cheese filling over the noodles, spread out evenly with a spoon (the mixture does not have to completely cover).
- Sprinkle with about 1 cup mozzarella cheese and then 1/2 cup Parmesan cheese.
- Repeat the layering of sauce, noodles, one-third ricotta cheese filling, mozzarella cheese, then Parmesan cheese 2 more times.
- Top with remaining 3 noodles, then spoon a generous amount of sauce over noodles (you might have some sauce leftover!).
- Sprinkle with remaining 1 cup mozzarella cheese (you can use more if desired) then sprinkle the top with about 1/2 cup Parmesan cheese.
- Generously spray a large piece of foil.
- Cover the baking dish loosely with the foil.
- Bake for about 45 minutes.
- Carefully uncover and bake for another 15 minutes (cook until the sauce is bubbly and a fork inserted in the middle of the lasagna comes out very hot).
- Let stand about 30 minutes (or more) before slicing.
Nutrition Facts : Calories 1332, Fat 81.8, SaturatedFat 42.6, Cholesterol 288.9, Sodium 4859.9, Carbohydrate 67, Fiber 8.9, Sugar 12.4, Protein 83.5
SAUSAGE AND WILD MUSHROOM LASAGNE WITH RED PEPPER TOMATO SAUCE
Steps:
- Make red pepper tomato sauce:
- In a heavy skillet measuring at least 12 inches across the top cook sausage over moderate heat, stirring and breaking it up, until cooked through and transfer with a slotted spoon to a bowl. Pour off all but 1 tablespoon fat from skillet and add 1 tablespoon oil, white mushrooms, and salt and pepper to taste. Cook white mushrooms over moderate heat, stirring, until all liquid given off is evaporated and add to sausage. Add remaining tablespoon oil to skillet and cook onion with garlic, rosemary, red pepper flakes, and salt and pepper to taste until softened. Stir in bell peppers and tomatoes and cook, covered, over moderately low heat, stirring occasionally, until peppers are very soft, about 20 minutes. In a blender or food processor purée tomato pepper mixture in batches, transferring to a large saucepan as puréed, and stir in vinegar. Add sausage mixture to sauce and simmer, uncovered, 5 minutes.
- Preheat oven to 375°F. and oil a 13- by 9-inch baking dish.
- Make wild mushroom mixture:
- In a small bowl soak porcini in the hot water 30 minutes and drain liquid through a sieve lined with a rinsed and squeezed paper towel into a measuring cup. reserve 1/2 cup soaking liquid and chop porcini fine. In a heavy saucepan melt butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk and reserved soaking liquid in a stream, whisking, and bring to a boil, whisking. Stir in porcini, nutmeg, and salt and pepper to taste and simmer over low heat, whisking occasionally, until thickened, about 5 minutes.
- In a large bowl of cold water soak lasagne squares until softened, about 15 minutes. Drain squares and pat dry between paper towels. In a small bowl toss together mozzarella and Parmesan. Spread enough red pepper tomato sauce in prepared dish to coat bottom. Over sauce in dish layer in this order: 2 lasagne sheets (cut to fit in one layer), a third wild mushroom mixture, a third cheese, and a third remaining red pepper tomato sauce. Repeat twice, reversing order of red pepper tomato sauce and cheese at end of last round of layering so that cheese is on top.
- Bake lasagne in middle of oven 35 to 40 minutes, or until golden, and let stand 10 minutes before serving.
MUSHROOM LASAGNA WITH HOT SAUSAGE AND SPINACH
Hot sausage gives this Alfredo mushroom lasagna a nice kick and it's easy to make using jarred sauce and no-boil noodles. A slice of heaven on your plate!
Provided by JANINEGOODWIN
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking dish with cooking spray. Slice sausage links.
- Heat a large skillet over medium heat. Cook and stir sausage and onions in the hot skillet until sausage is browned, 5 to 7 minutes. Add mushrooms and continue cooking until soft and browned, about 5 minutes. Remove from heat. Drain excess grease.
- Place spinach in a medium bowl. Microwave, uncovered, for 3 1/2 minutes. Pour in ricotta cheese and beaten egg. Stir well until blended.
- Combine Alfredo sauce and milk in a medium bowl. Mix well.
- Spread about 1/2 cup sauce evenly on the bottom of the prepared baking dish. Place 3 uncooked noodles over sauce. Spread 1/2 of the spinach mixture over the noodles followed by 1/2 of the sausage mixture. Sprinkle with 1/3 of the mozzarella cheese. Place 3 more noodles on top and pour 1 1/2 cups sauce over noodles. Spread remaining spinach mixture over top of noodles followed by remaining sausage mixture. Sprinkle with another 1/3 of mozzarella. Place 3 more noodles over the mozzarella and pour remaining sauce evenly on top. Sprinkle with remaining mozzarella.
- Spray a sheet of aluminum foil with cooking spray and cover the dish tightly, sprayed-side down.
- Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue to bake until noodles are soft and lasagna is bubbly, 10 to 15 minutes. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 638 calories, Carbohydrate 23.5 g, Cholesterol 127.4 mg, Fat 46.8 g, Fiber 2 g, Protein 33.2 g, SaturatedFat 20.4 g, Sodium 1549.5 mg, Sugar 6.3 g
TURKEY SAUSAGE AND MUSHROOM LASAGNA
Looking for Italian-style recipe made usingmushrooms? Then check out this cheesy turkey sausage and mushroom lasagna - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring occasionally to crumble, until no longer pink; drain. Stir in pasta sauce and mushrooms; set aside.
- In medium bowl, stir together ricotta cheese, egg, 2 tablespoons parsley flakes, the Parmesan cheese and salt until blended.
- In baking dish, arrange 5 uncooked noodles in single layer; layer with half of the sausage mixture, half of the ricotta mixture and 2 cups of the mozzarella cheese. Repeat layers.
- Cover; bake 55 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before cutting. Sprinkle with chopped fresh parsley.
Nutrition Facts : Calories 400, Carbohydrate 25 g, Fiber 2 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1040 mg
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