Sausage And Mushroom Lasagna - cooking recipe

Ingredients

2 tablespoons olive oil
2 (8 ounce) packages baby bella mixed mushrooms
1 large onion, chopped
2 tablespoons dried Italian seasoning
1 lb hot Italian sausage, casings removed
3 garlic cloves, pressed
1 cup dry red wine (have successfully substituted water)
2 (26 ounce) jars marinara sauce (I use Newman's Own)
2 (9 ounce) packages no-boil lasagna noodles (huge time saver)
1 (15 ounce) container ricotta cheese
2 (8 ounce) bags Italian cheese blend

Preparation

Heat oven to 400 degrees.
Heat oil in large pot. Add mushrooms, onion, and seasoning blend; saute until vegetables begin to soften, about 6 minutes.
Add sausage and saute until brown and cook through, breaking up with back of spoon, about 5 minutes.
Add garlic and stir for 1 minute.
Add wine; cook until almost all liquid evaporates, scraping up brown bits, about 2 minutes. Set aside.
Spread 2/3 cup marinara over bottom of a 13x9x2 baking dish. Spread a layer of noodles over sauce. Spread 1 cup of sauce over noodles.
Top with 1/3 cup ricotta, then 1 cup grated Italian cheese.
Spoon 1/3 of sausage mixture over cheese layer.
Repeat two more times. Sauce, noodles, ricotta, cheese, sausage.
Cover loosely with foil and bake for 45 minutes; remove foil and bake until top browns (broiler works well too). Let stand for 15 minutes.Freezes well.