Saturday, November 7, 2015

Four Cheese Sausage & Mushroom Lasagna

Delicious and a little bit lighter, this lasagna will become your favorite!

This recipe is from Ina Garten. I had been wanting to make this recipe for years before I finally made it a year ago. It is a fantastic lasagna recipe as written. Perfect to freeze for a later day or to give away as a gift. Almost everyone loves lasagna. 

The only changes I make are I use 6 ounces of goat cheese and I substitute 1/2 lb (8oz) chopped mushrooms for the extra 1/2 lb Italian sausage. These are just changes based on our tastes. Go with what your family loves.

Four Cheese Sausage & Mushroom Lasagna
Serves 8-10
Recipe adapted from Ina Garten

  • 2 tablespoons olive oil
  • 1 medium-large onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 lb sweet turkey Italian sausage
  • 8 oz canned or fresh mushrooms, chopped
  • 28 oz crushed tomatoes, in puree
  • 6 oz tomato paste
  • 1/4 cup chopped fresh parsley, divided
  • 1/2 cup chopped fresh basil
  • 2 teaspoons fine sea salt, divided
  • 3/4 teaspoon pepper, divided
  • 8 oz lasagna noodles
  • 15 oz part skim ricotta
  • 6 oz goat cheese, softened
  • 1 1/4 cup grated Parmesan, divided
  • 1 egg
  • 16 oz part skim fresh mozzarella, thinly sliced
Heat a large skillet over medium heat. Add the olive oil and onions. Cook for 5 minutes. Add garlic and cook for one more minute. Add sausage and mushrooms to the skillet. Cook for 8 to 10 minutes. Break up sausage into small pieces. After sausage is cooked and mushrooms are browned, stir in tomatoes, tomato paste, 2 tablespoons parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Bring to a low simmer and cook for 15-20 minutes.

Place lasagna noodles in a large bowl, cover with very hot tap water and allow to sit 20 minutes. Set aside. After 20 minutes, drain.

In a bowl, combine the egg, goat cheese, ricotta, 1 cup Parmesan, 2 tablespoons parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Preheat oven to 400

Cover the bottom of a 9x12 2" baking dish with one-third of the sauce. Layer half of the pasta, half of the mozzarella, and half of the ricotta mixture. Cover with another third of sauce. Continue with the other half of pasta, mozzarella, and ricotta. Top with the last third of sauce and sprinkle 1/4 cup Parmesan. 

Bake for 30-40 minutes or until bubbly. Allow to set 10 minutes before cutting and serving.

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