Sunday is great for lasagna. I love lasagna and I’m always making some alterations to my base. This time I used a mild Italian sausage with my traditional mushroom sauce.

All starts with the sauce. Just remember the longer it simmers the better, but whipping it together as you go is good too. In a large pan, I add some EVOO and the sausage. Season with some S&P. Cook to sausage as you break it up. Add the onions and cook down. Finely chop the mushrooms and garlic. Add to the pan and pour in the red wine. Cook for about 5 minutes until the wine is mostly absorbed. To this I add my spicy Italian blend of spices. Depending on how the sauce is looking (and smelling), I may add more wine at this point. I add one can of tomatoes and two cans of crushed tomatoes. Simmer.

Preheat oven at 425 degrees.

In large bowl prepare the ricotta mixture. Add ricotta, egg, cheeses, and basil. Mix thoroughly. Set aside.

If feeling ambitious, cook the noodles. However, there is this fabulous invention called: OVEN READY LASAGNA NOODLES. Thank you, Jesus. In large dish begin layers. Start with sauce on the bottom, noodles, ricotta, and repeat. Top layer should be sauce. Sprinkle with cheeses of your liking.

Place in oven uncovered for 40-45 minutes. Cheese should be golden and bubbly. Enjoy!

Sausage Mushroom Lasagna

• 1 lb of mild Italian sausage, ground
• Large sweet onion, minced
• About 4 medium to large cremini mushrooms
• 1/2 cup red wine (used Gnarley Head Red Zin this time)
• 6 garlic cloves, minced
• 1 tbsp- 1 1/2 tbsp Spicy Italian Blend
• 1 tsp basil
• 14.5 oz can of diced tomatoes with basil, oregano, and garlic
• 2, 28 oz cans of crushed tomatoes
• 1 large brown egg
• 32 oz Part Skim Ricotta
• 12 oz Quattro Formaggio cheese
• 1 cup grated Parmesan
• 1 box oven ready lasagna noodles