Mushroom, Sausage And Roasted Red Pepper Lasagna With Your Sauce - cooking recipe

Ingredients

3 cups ricotta cheese
1 cup parmigiano-reggiano cheese, grated
1 egg
2 tablespoons extra virgin olive oil
2 lbs mild Italian sausage, casings removed
1 lb cremini mushroom, sliced 1/4 inch thin
1/3 cup flat-leaf Italian parsley, chopped
2 red peppers, roasted, peeled, seeded and chopped
2 quarts marinara sauce
1 lb lasagna noodle, cooked
4 cups mozzarella cheese, grated
salt and pepper

Preparation

Preheat the oven to 350 degrees.
In a bowl, stir together the ricotta, Parmi, egg, salt and pepper.
In a large saute pan over medium heat, warm the olive oil add the sausage and cook until lightly bowned, about 10 minutes.
Set the sausage on a paper towl to drain on the side.
Add the mushrooms to the hot pan and saute about 8 minutes, until golden brown.
Transfer the mushrooms to a bowl and add the sausage and parsley and mix with the red peppers and the marinara sauce.
Spread 1 cup of the Marinara sauce on the bottom of the lasagna pan.
Place 1/4 of the noodles on top of the sauce in a single layer.
Spread 1/3 of the ricotta mixture on top of the noodles.
Spread 1 cup of the mozzarella cheese over the ricotta mixture.
Repeat twice.
Finish with mozzarella.
You will have leftover Marinara sauce to serve at the table.
Cover and bake for 45 minutes.
Uncover and continue baking another 30 minutes, or until the lasagna is golden and bubbling.
Let stand for 15 minutes before serving.
Heat the remaining Marinara Sauce and serve as a topping.
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