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1
Preheat oven to 375 degrees.
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2
In large saucepan, heat 1 tablespoon of extra virgin olive oil over medium heat.
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3
Add chopped garlic and continue to stir until garlic is soft.
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4
Add can of tomatoes and remaining sauce ingredients until combined.
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5
Lower heat and simmer uncovered for approximately 15-20 minutes, depending on how chunky you prefer your sauces.
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6
Meanwhile, in another small saucepan, heat 1 tablespoon of olive oil over medium heat.
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Add onions and season with salt and pepper.
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8
Lower heat to low and cover for 10 minutes.
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9
Occasionally check on the onions so the onions do not burn; you want the onions to be a soft, and slightly caramelized.
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10
Once onions are soft, add mushrooms.
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Stir until mushrooms are browned and incorporated with the onions.
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12
Spray a 1 quart casserole dish or a 4 cup round pyrex with cooking spray.
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13
Add 1/3 of the sauce to bottom of dish.
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14
Layer half of mushroom-onion mixture over sauce.
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15
Sprinkle with half the parmesan cheese.
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16
Layer half of the sliced sausage or 1 cup ground beef.
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17
Sprinkle with 1/3 cup mozzerella cheese.
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18
Add 1/3 of the sauce.
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19
Add the rest of mushroom-onion mixture.
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20
Add the rest of parmesan cheese.
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21
Layer remaining meat.
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22
Sprinkle 1/3 cup of mozzerella cheese.
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23
Pour remaining sauce over cheese.
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Sprinkle the remaining 1/3 cup of mozz.
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25
cheese.
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26
Cover and bake for 20 minutes.
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27
Uncover and bake an additional 10-15 minutes or until cheese is golden brown.
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28
Let rest for 10 minutes before serving.
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29
Serves 2; excellent with a side of sauteed spinach.
