Chicken Sausage and Mushroom Lasagna
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Cook time: 
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Serves: 6
 
Ingredients
  • 1 pound sweet Italian chicken sausage - casings removed
  • ½ yellow onion- diced
  • 2 cloves garlic - minced
  • 1 teaspoon oregano
  • 1 tablespoon good quality olive oil
  • 1 large jar of marinara sauce (we use Victoria White Linen 40oz jar from Costco)
  • 1 8oz. package sliced mushrooms - chopped
  • 1 9oz. package oven ready lasagna noodles - no pre-boiling required
  • 1 15oz. container ricotta cheese
  • 1 cup shredded Italian cheese blend (or shredded mozarella)
  • 1 egg
  • ¼ cup grated parmesan cheese
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped flat leaf italian parsley
  • kosher salt and fresh ground pepper
Instructions
For the Sauce:
  1. Heat a large stock pot or saute pan over medium-high heat and cook sausage until golden brown. Break sausage up into small pieces with a wooden spoon or spatula while cooking. Once cooked, remove from pan and set aside.
  2. Add olive oil to pan and allow to heat up. Add onions and saute for 2-3 minutes then add in the mushrooms and cook for another 2 minutes. Add minced garlic and saute another minute, add sauce and stir sausage back into mixture to combine. Remove from heat and set aside
For the Ricotta Filling:
  1. In a medium bowl, combine ricotta cheese, egg, basil, parsley, oregano, parmesan and salt and pepper to taste.
  2. To Assemble Lasagna:
  3. In an 9x13 pan, cover bottom of pan with a thin layer of the sauce.
  4. Lay lasagna noodles in a single layer over sauce.
  5. Cover noodles with a layer of the ricotta mixture then spoon sauce mixture over ricotta layer.
  6. Sprinkle shredded cheese over sauce then add another layer of noodles, ricotta, sauce and cheese.
Continue with these layers, ending with a layer of noodles, sauce and shredded cheese. Bake 30 min. or until bubbly and golden brown.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/chicken-sausage-mushroom-lasagna/