Lasagne with Sausage and Mushroom Filling: A Meaty Delight
Welcome to my kitchen, my dear readers! I’m a lover of all things pasta and meaty, which means that lasagne is one of my favorite recipes. And who doesn’t love a touch of sausage and mushrooms in the filling? In my experience, this combination is hearty and full of flavor, and it’s perfect for any occasion. Plus, there’s nothing that can beat the aroma of baked lasagne. In this article, I’ll share all my secrets and tips for cooking the perfect lasagne with a sausage and mushroom filling. So, put on your apron and let’s get started!
- 1 lb lasagne pasta sheets
- 2 tablespoons of olive oil
- 1 lb Italian sausage, removed from casings
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 lb mushrooms, sliced
- 1 can of crushed tomatoes (28 oz)
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1 teaspoon of sugar
- 1 lb ricotta cheese
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 2 eggs, beaten
- Salt and pepper
- Preheat the oven to 375°F
- Bring a large pot of salted water to a boil and cook the lasagne noodles according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sausage and cook until browned, about 5-7 minutes. Use a slotted spoon to remove the sausage from the skillet and put it in a large mixing bowl.
- In the same skillet, add the chopped onion and garlic and sauté until the onion is translucent, about 3 minutes. Add the sliced mushrooms and cook until they release their liquid, about 5 minutes. Use a slotted spoon to transfer the mushrooms to the mixing bowl.
- Add the canned tomatoes, dried basil, dried oregano, sugar, salt, and pepper to the mixing bowl and stir everything together.
- In a separate bowl, combine the ricotta cheese, eggs, and shredded Parmesan cheese. Mix well.
- Spread a thin layer of the sausage and mushroom filling on the bottom of a 9×13 inch baking dish. Cover with a layer of lasagne noodles.
- Repeat the layers, ending with the ricotta cheese mixture. Sprinkle the top with shredded mozzarella cheese.
- Cover the lasagne with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes or until the cheese is melted and bubbly.
- Let the lasagne cool for a few minutes before serving. Enjoy!
Cool Tricks and Facts
Before I wrap this up, let me share some of my favorite tricks for a perfect lasagne:
- Use the best quality sausage you can find. It will make all the difference in flavor.
- Don’t be afraid to season your tomato sauce with sugar. It helps balance the acidity and enhances the natural sweetness of the tomatoes.
- If you’re short on time, you can use store-bought tomato sauce instead of making your own.
- For a vegetarian option, you can omit the sausage and use more mushrooms or add some spinach or zucchini to the filling.
- Lasagne is even more delicious when reheated the next day. Just store it in the fridge and reheat in the oven or microwave. You can also freeze it for later!