Lasagna with sausage and mushrooms

Votes: 1

Time: 2 hours 20 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 589, total fat 37 G., saturated fats 20 G., proteins 39 G., carbohydrates 25 G., fiber 2 G., cholesterol 163 mg, sodium 898 mg, sugar 4 G.

Raw, natural sausages are a delicious substitute for ground meat in lasagna sauce. Remove the casings and add them to the sauce; the sausage itself already contains enough seasoning and salt. Fried mushrooms will enhance the flavor of the meat in the lasagna. To make assembly easier, replace traditional lasagna noodles with large sheets of fresh dough.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 can (800 g) canned whole plum tomatoes, broken up by hand
2 packages of 110g mixed mushrooms, coarsely chopped
450 g raw sweet Italian sausage, casings removed
450 g mozzarella
2 containers of ricotta (420g each)
1 large egg
3 sheets fresh lasagna dough (about 200 g)
2 tbsp chopped fresh parsley
For servinggreen salad and garlic bread

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: unleavened dough, mushrooms, plum tomatoes, mozzarella cheese, ricotta cheese, oregano

Cooking the dish according to the recipe:

Preheat oven to 175°C.
In a medium saucepan, heat 1 tablespoon olive 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 black pepper. Bring to a simmer and continue to cook until the tomatoes are softened and the sauce has thickened, 20 minutes, breaking up the tomatoes with a spoon as they soften. Reserve 2/3 cup of the sauce for the lasagna, and set the rest aside.

Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat and add the mushrooms. Cook until they release their liquid, 5-7 minutes. Add the sausage and continue cooking, breaking up any clumps with a spoon, until the sausage is browned and cooked through, another 10 minutes. Add the tomato sauce and stir.
Thinly slice about a quarter of the mozzarella and set aside; finely grate the rest. Mix the grated cheese with the ricotta and egg. Spread the reserved 2/3 cup of tomato sauce over the bottom of a 9 x 13-inch baking dish. Top with 1 sheet of pastry, a third of the ricotta mixture, and a third of the meat sauce. Repeat with the remaining pastry, ricotta, and meat sauce.
Cover with foil and bake until the sauce is bubbling around the edges and the lasagna is tender, about 45 minutes. Remove the foil, add the mozzarella slices, and continue baking until the cheese is melted, another 15 minutes. Let rest for 20 minutes and sprinkle with chopped herbs. Serve the lasagna with a green salad and garlic bread.

Note

You can assemble the lasagna a day ahead of serving and refrigerate it. In this case, it may take a few minutes longer to bake.

Categories:

recipe / Calorie content of prepared meals / Main courses / Casseroles / Pasta / Meat / Vegetables and mushrooms / Eggs and dairy products / / Food Network - recipes / Italian cuisine

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