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.
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