Wednesday, February 26, 2014

Italian Sausage, Portabello Mushroom Lasagna

I love lasagna in any form and with almost any ingredients and this one did not let me down. As a kid, my mom would always let us choose a dish that she would make us for our birthday. I remember on several occasions choosing her lasagna. She made a traditional lasagna, not far from this recipe, that I loved!! I remember eating it with my family that birthday night (with an awesome cake, of course) and then eating leftovers for days. Thinking back, it was probably one of those years when we were snowed in. As most of my family reminds me every year, I was born in what Western Pennsylvanians call the "Blizzard of '77.'' (Oh #*%@, I just told you my age.) They tell me the snow was up to the power lines. And yes, there are pictures and news paper articles to prove this. Somehow, unfortunately, this weather event has stalked every birthday celebration I have ever had!! Most of my parties were either cancelled or shortened in some way because of treacherous roads and accumulating snow. Even as an adult, and even since I have moved away from the frozen tundra of Pennsylvania, many birthdays have been hindered by storms; including this year.  In the past few years, when my family jokes about Rebecca's snow storm, I have begun to tell them that they must "Celebrate the Birth of the Ice Queen!" I may as well embrace it!!

I have decided that next year "The Ice Queen" will forgo her January birthday and celebrate outside in the July heat alongside a large pool, with a BBQ, fresh peach ice cream and lots of icy cold beer!! Who's down for a party??

Even though many years have passed,what better recipe than this to make when I am snowed in? . Unfortunately, due to the weather and my little house which has very little natural light, the pictures of this dish are not up to the usual standard.  I thought I would share it though because I really did like the recipe. I thought of making it again just to photograph, but seriously, a single girl can not eat 2 pans of lasagna and still zip her jeans. So... out of respect for my curvy, girly figure, you get pictures of the original attempt. Maybe this is one of those meals where you sit back, close your eyes and Enjoy!!

Italian Sausage, Portabello Mushroom Lasagna

2 tablespoons olive oil
2 8-ounce packages sliced crimini (baby bella) mushrooms
1 large onion, chopped (about 2 cups)
2 tablespoons dried Italian seasoning blend
1 pound hot Italian sausages, casings removed
3 garlic cloves, pressed
1 cup dry red wine
4 2/3 cups marinara sauce (from two 26-ounce jars)
1 9-ounce package no-cook lasagna noodles
1 15-ounce container ricotta cheese
2 8-ounce bags Italian blend grated cheese (4 cups)
3 cups fresh spinach

Preheat oven to 400°F. Heat oil in heavy large pot over high heat. Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes. Add sausage and sauté until brown and cooked through, breaking up with back of spoon, about 5 minutes. Add garlic and stir 1 minute. Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.
Spread 2/3 cup marinara sauce over bottom of 13x9x2-inch baking dish. Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly). Spread 1 cup sauce over noodles. Top with 1/3 of ricotta, then 1 cup grated cheese. Spoon 1/3 of sausage mixture over. Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture. Cover with 4 more noodles. Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over. Cover with foil, tenting in center to prevent cheese from touching foil. Bake lasagna 45 minutes; remove foil. Bake until bubbling at edges and cheese is browned, about 10 minutes longer. Let stand 15 minutes.

Recipe from Bon Appetite


Donna said...

Love this!

A lin said...

A new twist on an old favorite!!! Thanks for sharing

Anonymous said...

The story is true, but despite the cold and ice during the last week of January most years...the warmth and love for Rebecca is always evident. Love the food and YOU! M

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