-
1
1.
-
2
Preheat the oven to 350 degrees F. In a medium pot heat 1 tablespoon of the oil over medium-high heat.
-
3
Add the garlic and cook until fragrant, about 1 minute.
-
4
Add the tomatoes with their juices, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper.
-
5
Bring to a simmer and continue to cook until the tomatoes soften and the sauce thickens, 20 minutes, breaking up the tomatoes with a spoon as they soften.
-
6
Reserve 2/3 cup of the sauce for assembling the lasagna and set the rest aside.
-
7
2.
-
8
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat and add the mushrooms.
-
9
Cook until the mushrooms have released their liquid, 5 to 7 minutes.
-
10
Add the sausage and continue to cook, breaking the sausage up with a spoon, until the sausage is browned and cooked through, another 10 minutes.
-
11
Add the tomato sauce and stir to combine.
-
12
3.
-
13
Thinly slice about a quarter of the mozzarella and set aside; grate the rest on a box grater.
-
14
Combine the grated cheese with the ricotta and the egg.
-
15
Spread the reserved 2/3 cup tomato sauce in the bottom of a 9-by-13-inch baking dish.
-
16
Top with 1 pasta sheet, a third of the ricotta mixture and a third of the meat sauce.
-
17
Repeat with the remaining pasta, ricotta and meat sauce.
-
18
Cover with foil and bake until the sauce is bubbling around the edges and the pasta is tender, about 45 minutes.
-
19
Remove the foil, top with the sliced mozzarella and continue to bake until the cheese is melted, 15 minutes more.
-
20
Let stand for 20 minutes and sprinkle with chopped parsley before serving with a green salad and some garlic bread.
-
21
Cook's Note: You can assemble the lasagna up to 1 day before serving and refrigerate.
-
22
You may need to add a few minutes to the baking time.
-
23
Make it a Meal: Crudite with Infused Olive Oil and Balsamic, Truffled Pots de Creme
