The slight heat wave we’ve had the past couple days finally shifted and we welcomed the cooler temperatures. It got cool enough that we started to crave some comfort food. One such comfort food is lasagna. This Sausage and Mushroom Lasagna was worth the time to make and is even better when made ahead of time…
This lasagna recipe had quite a bit of rave results from the AllRecipes website. After making it, I definitely concur – it’s an amazing recipe and can be adapted easily to incorporate other ingredients. I used the base recipe and added some portobello mushrooms. If you’re not a mushroom fan, simply omit it – it’s still a solid recipe nonetheless. I did tweak it slightly by changing a handful of ingredients as well as the process. With a baby to care for, I shortened the time to make this and highly recommend making it in advance. Doing so not only saves time but allows the flavors to meld and the noodles to absorb all the goodness of the homemade sauce.
recipe adapted from AllRecipes
3-4 large portobello mushrooms, diced
1 (15 ounce) can diced tomatoes
pinch of freshly grated nutmeg
3/4 cup grated Parmesan cheese
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.
All of your recipes look SOooooooooo delicious! Can't wait to try some of them:)
Looks fantastic! I love the addition of portobello mushrooms and fennel seeds. Just like grandma used to make! 🙂
Hi, I stumbled upon your blog and found that this Lasagna recipe is deliciously amazing! I've included this recipe to my Most Delicious Lasagna Recipe lens on Squidoo.
I hope you don't mind if I use some of your pictures in that lens.
Many thanks
Hey Joelen!
I am a newly wed and novice cook, but I'm addicted to Pinterest! 🙂 So the other day I came across your freezer meals post and pinned it before even really looking at it. My husband is a really good cook and like I said, I am not. I just made your Sausage & Mushroom Lasagna for dinner tonight. It was a hit! Can't wait to try out more of your recipes!!
Thank you for posting these!
Do you freeze before or after baking?
I wondered the same thing about freezing – do you bake it first?
I wondered the same thing about freezing – do you bake it first?
i'm also interested to know about freezing this.
Me too about the baking!
This lasagna looks really yummy! We like that the chef used a variety of tomatoes, two types of meat and large portabello mushrooms rather than small, bite size mushrooms.
This recipe sounds familiar to a recipe in our cookbook, Lenora's Lasagna (www.lenoraslasagna.com). The one that comes to mind is our recipe for Sausage and Peppers Lasagna because it's base is a red sauce.
In reading the comments, we noticed that many were wondering about freezing a lasagna. In our experience, freezing slices of lasagna does quite well when defrosted over night and then heated in the microwave. We have not tried freezing an entire tray. It has been our experience that when freezing large amounts the melting ice can impact the flavor and water it down. Hope that helps!
Lenora
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