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Homemade Sausage and Mushroom Lasagna

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Homemade Sausage and Mushroom Lasagna

A lasagna made with homemade Italian sausage, fresh cremini mushrooms, and fresh homemade tomatoes layered with pasta noodles and three types of cheese.

Homemade Sausage and Mushroom Lasagna recipe
servings: 6

total time: 4 hours

recipe by: 







Ingredients

  • 2 pounds roma tomatoes
  • 1 pound ground pork
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground fennel seed
  • 1/2 tsp crushed red pepper flakes
  • salt & freshly ground black pepper
  • 1 pound cremini mushrooms, chopped
  • 15 ounces whole milk ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large egg
  • 1 tsp dried basil
  • 12 to 15 uncooked lasagna noodles
  • 12 ounces mozzarella cheese, shredded







Directions

  1. Bring a large pot of water to a boil over high heat.
  2. Use a sharp knife to cut a shallow X mark on the bottom (the opposite side of where the stem would be) of each tomato.
  3. Add the tomatoes to the boiling water and boil for about 2 minutes, or until you see the skins start to peel, then drain the tomatoes and rinse under cold water.
  4. When the tomatoes are cool enough to handle peel off the skins, the skins should peel off easily starting from where you cut an X mark.
  5. Roughly chop the tomatoes and set aside.
  6. In a large bowl mix together the ground pork, oregano, garlic, onion, fennel, crushed red pepper, and 3/4 tsp salt until well combined.
  7. Add the pork mixture to a dutch oven or large pot over medium-high heat then cook, breaking up the pork as it cooks, until the pork is browned, about 6 minutes.
  8. Transfer the pork to a bowl and set aside leaving any leftover fat in the pot.
  9. Keep the pot over medium-high heat then add the mushrooms and 1/4 tsp salt to the pot and cook, stirring occasionally, until mushrooms are well browned, about 5 minutes.
  10. Add the pork, tomatoes, 1/2 cup of water, 1 tsp salt, and 1/4 tsp black pepper into the pot with the mushrooms and cook, occasionally stirring and breaking up the tomatoes, until it begins to boil rapidly.
  11. Place a lid on the pot and reduce the heat to medium then cook, occasionally stirring and breaking up the tomatoes, for about 20 minutes. The sauce will be thin, but thats ok because the uncooked noodles will soak up any excess liquid.
  12. In a bowl mix together ricotta, Parmesan, egg, basil, and 1/4 tsp salt until well combined.
  13. To assemble the lasagna spread a little bit of sauce on the bottom of a 9x13 baking dish then cover with a single layer of uncooked noodles, spread on half the ricotta mixture, spread on 1/3 of the sauce, top with 1/3 of the shredded mozzarella cheese, cover with a layer of noodles, then spread on the remaining ricotta mixture, then spread on half the remaining sauce, then sprinkle on half the remaining shredded mozzarella, then cover with a layer of noodles, then spread on the rest of the sauce and top with the rest of the mozzarella.
  14. Now pour 1/2 cup of water along the sides of the lasagna and cover tightly with aluminum foil then refrigerate for at least 2 hours and up to 24 hours.
  15. Take the lasagna out of the refrigerator and set on the counter then preheat the oven to 425°F.
  16. Keep the lasagna covered in foil and bake the lasagna in the preheated oven for 45 minutes.
  17. Remove the foil from the lasagna and continue to bake, uncovered, for about 10 more minutes.
  18. Take the lasagna out of the oven and let sit for 15 minutes before serving.


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