Best Mushroom Sausage And Roasted Red Pepper Lasagna Recipes

MUSHROOM, SAUSAGE AND ROASTED RED PEPPER LASAGNA WITH YOUR SAUCE

Mushroom, Sausage and Roasted Red Pepper Lasagna With Your Sauce image

I started making this when someone gave me a jar of roasted red pepper sauce from a gourmet deli, now I create my own. The flavor combination cannot be beat! If you regularly have containers of homemade marinara in your freezer then you'll love this. Great with a green salad and garlic vinaigrette like my Recipe #225142. Serve a big, bold red wine with this and you can't go wrong!

Provided by Penny Stettinius

Categories One Dish Meal

Time P1DT12h45m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

3 cups ricotta cheese
1 cup parmigiano-reggiano cheese, grated
1 egg
2 tablespoons extra virgin olive oil
2 lbs mild Italian sausage, casings removed
1 lb cremini mushroom, sliced 1/4 inch thin
1/3 cup flat-leaf Italian parsley, chopped
2 red peppers, roasted, peeled, seeded and chopped
2 quarts marinara sauce
1 lb lasagna noodle, cooked
4 cups mozzarella cheese, grated
salt and pepper

Steps:

Preheat the oven to 350 degrees.
In a bowl, stir together the ricotta, Parmi, egg, salt and pepper.
In a large saute pan over medium heat, warm the olive oil add the sausage and cook until lightly bowned, about 10 minutes.
Set the sausage on a paper towl to drain on the side.
Add the mushrooms to the hot pan and saute about 8 minutes, until golden brown.
Transfer the mushrooms to a bowl and add the sausage and parsley and mix with the red peppers and the marinara sauce.
Spread 1 cup of the Marinara sauce on the bottom of the lasagna pan.
Place 1/4 of the noodles on top of the sauce in a single layer.
Spread 1/3 of the ricotta mixture on top of the noodles.
Spread 1 cup of the mozzarella cheese over the ricotta mixture.
Repeat twice.
Finish with mozzarella.
You will have leftover Marinara sauce to serve at the table.
Cover and bake for 45 minutes.
Uncover and continue baking another 30 minutes, or until the lasagna is golden and bubbling.
Let stand for 15 minutes before serving.
Heat the remaining Marinara Sauce and serve as a topping.
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Nutrition Facts : Calories 812.4, Fat 46.1, SaturatedFat 19.5, Cholesterol 126.4, Sodium 2126.9, Carbohydrate 56.4, Fiber 2.8, Sugar 18.2, Protein 42.2

MUSHROOM, SAUSAGE AND ROASTED RED PEPPER LASAGNA

MUSHROOM, SAUSAGE AND ROASTED RED PEPPER LASAGNA image

Categories Mushroom Bake Dinner

Yield 12

Number Of Ingredients 13

Ingredients

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

Steps:

Preheat an oven to 350°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 sauté 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.