Today is that the Day of Judgment of August and that i am very wanting forward to fall as this summer has been a scorcher here in Umbria that the coming cooler fall temperatures are a welcome relief. I’ve invariably loved fall although, as I relish observation the trees modification colours, feel the cool nip within the air, and better of all, I relish change of state with the myriad of fall vegetables and fruit that may shortly seem in my native markets. The dishes I produce within the fall conjointly become a lot of heartier, and although i'm dashing the autumn season simply a little, i used to be within the mood to make a fall galvanized lasagna dish this past week.
Lasagna is and possibly invariably are my favorite alimentary paste dish because it is thus versatile, is usually hearty enough to be a main course, and better of all I will prepare it sooner than time, stop working my room, and easily pop it into the kitchen appliance to bake simply before dinner. We’ve begun to check a pleasant kind of totally different mushrooms discovery in our native grocery stores over the last week or 2 rental United States grasp that fall is true round the corner, and that i needed to include these wonderful mushrooms into a baked alimentary paste dish. This lasagna has sausage, mushrooms and cheese cheese enclosed thus it very could be a sensible fall or winter dish and is filling enough to be a main course entree.
I used a combineed wild mushroom mix within the lasagna similarly as some dried porcini mushrooms that I rehydrated, however you'll use any kind of mushroom you favor. although I sometimes use spicy sausage as that's what we've available, we have a tendency to had thusme delicate sausages in our Deepfreeze so I used those, however either kind of sausage would be fine. I conjointly used recent alimentary paste noodles in my version as I invariably like recent egg alimentary paste to dried once creating a lasagna, however if you're short on time, use your favorite lasagna noodle no matter it'd be.
Ingredients:
2 Tablespoons Olive Oil
16 Ounces Fresh Chopped Mushrooms (See Note Above)
1 Medium Onion, Peeled & Chopped
1 Pound Italian Sausages (Spicy or Mild), Casings Removed
3 Garlic Cloves, Peeled & Minced
1 Cup Dry Red Wine
3/4 Cup Dried Porcini Mushrooms, Soaked In 1 Cup Warm Water For 15 Minutes
2 Cups Pureed Tomatoes
2 Cups Chopped Tomatoes
1/4 Cup Tomato Paste
1/2 Cup Water
1 Tablespoon Dried Oregano, Salt & Pepper
2/3 Cup Chopped Fresh Basil (Divided In Half)
1/3 Cup Chopped Fresh Parsley
1 Package Dried Lasagna Noodles
1 1/2 Container Ricotta Cheese
2 Cups Shredded Mozzarella
2 Cups Grated Parmesan Cheese
Directions:
Heat oil in heavy large pot over high heat.
Add mushrooms, onion, and sauté until vegetables begin to soften, about 8 minutes.
Add the sausage and sauté until brown and cooked through, breaking up with back of spoon, about 5 minutes, then add the garlic and cook a minute or two until fragrant.
Add wine, and cook over medium high heat until almost all liquid evaporates, scraping up browned bits as it cooks.
Drain the porcini mushrooms, reserving the liquid, coarsely chop, and add to the sausage mixture.
Add the tomatoes, tomato paste, water, salt & pepper, half a cup of the porcini liquid, oregano, half the basil, and parsley and bring to a boil.
Reduce the heat to a simmer, and cook for 30 to 40 minutes until thick.
In a bowl, mix together the ricotta cheese, rest of the basil, one cup of mozzarella, and one cup of the parmesan cheese.
Pre-boil lasagna noodles and set aside.
Preheat oven to 375 degress F.
In a 13 X 9 inch lasagna pan, spread about a cup of the sauce on the bottom.
Place noodles over sauce, forming 1 layer (noodles may overlap slightly), then cover the noodles with sauce.
Place another layer of noodles, and cover this with sauce and half the mozzarella and parmesan leftover.
Add another layer of noodles, then spread these noodles with the ricotta cheese mixture.
Cover the ricotta with another layer of noodles, then more sauce.
Finish with one more layer of noodles and then sauce, and finish by sprinkling the remaining mozzarella and parmesan cheese on top.
Cover with foil, tenting in center to prevent cheese from touching foil, and bake lasagna 45 minutes.
Remove the foil, and bake until the lasagna is golden brown and bubbly, about 15 minutes more.
Let the lasagna sit 15 minutes before cutting.
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