Sausage and Mushroom Lasagna

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I cannot make the claim that this recipe is quick or figure friendly, but it sure is delicious!! I just made it for the first time, and I’ll definitely be making it again. The recipe makes much more sauce than you’ll need for a 9 x 13 dish. I had an additional 64 oz of sauce but I haven’t used it yet so I’m not sure if it will make a whole second 9 x 13 pan but it should be close. I like to make it in two 8x8 inch pans because each will easily feed my family and then I have the perfect size to freeze.

*Oops! I got so excited to dig in that I forgot to snap a picture of this one!

Time Management:

Prep time: 30 minutes
(Suggested inactive refrigerated time 3 hours minimum)
Cook time: aprox 1 hour bake time

Ingredients:

1 pound sweet Italian sausage
1 pound lean ground beef
3-4 large 1 pound sweet Italian sausage
1 pound lean ground beef
12-15 mushrooms, diced
1 large onion, minced
4 cloves garlic, crushed
1 (15 oz) can crushed tomatoes
1 (15 oz) can diced tomatoes
2 (6 oz) cans tomato paste
1 (15 oz) can canned tomato sauce
2 Tbsp white sugar
1/2 cup fresh basil leaves
1/2 teaspoon fennel seeds
1 tsp Italian seasoning
1 tsp salt
1/4 tsp ground black pepper
4 Tbsp chopped fresh parsley + more for garnish
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 tsp salt
3/4 pound mozzarella cheese, shredded
3/4 cup grated Parmesan cheese

Directions:

Fill a large pot with hot tap water and soak noodles 20-30 minutes. While noodles soak, prepare sauces.

In a large pot brown sausage, ground beef, mushrooms, onion, and garlic over medium heat. Stir in crushed tomatoes, tomato paste and tomato sauce, basil, sugar, fennel seeds, Italian seasoning, 1 tsp salt, pepper, and 2 Tbsp parsley. Remove from heat and set aside.

In a separate bowl, combine ricotta, egg, parsley, and ½ tsp salt.

To assemble, spread 1 ½ cups of tomato sauce over bottom of 9 x 13 pan. Cover with noodles, spread ½ of ricotta cheese mixture, and then 1/3 of your mozzarella cheese. Repeat layers, finishing with mozzarella and parmesan cheeses on top. Cover with foil (recommend to spray foil with cooking spray to avoid sticking to cheese). Chill lasagna for minimum of 3 hours to overnight.

Preheat oven to 375 degrees. Bake for 30 minutes, remove foil, and bake for additional 25-30 minutes. Cool 15 minutes before cutting.