Monday, November 2, 2009

A Good Date: Mushroom and Sausage Lasagna (Home Cooking)

Sausage and Mushroom Lasagna

The other day, I actually took the effort to comb my hair, put on foundation and shave my legs for a big date with a 3 cheese Lasagna. But, the frozen Lasagna from Albertsons stood me up and his cousin showed up instead - a pill of noodles with no cheese and some sort of red sauce. After a whole week of looking forward to this Lasagna, I was left feeling empty and disappointed.

So, this weekend I was inspired to try my first attempt at making Lasagna. If I can tell you myself, my Lasagna was a good mixture of saucy, cheesy goodness. It was a good date. It could have been better, but I think it was the 1st date nerves. In my next attempt, I will need to cover the dish before baking, burnt noodles are not a good look, and control myself from eating the mozzarella. The top layer was a little sad because I ate all the cheese.

Mushroom and Sausage Lasagna

Makes 10 Servings


  • 1 large Onions (Minced)
  • 1 Yellow Bell Pepper (Minced)
  • 1 clove Garlic (Minced)
  • 1 can of 12 Oz Diced Tomatoes
  • 9 pieces of Lasagna Pasta
  • 15 oz Fresh Ricotta
  • 3 Eggs
  • 1/3 cup of Parmesan
  • 2 tablespoon of Fresh Basil
  • 2 tablespoon of Fresh Italian Parsley
  • 1 cup of Mushrooms (sliced)
  • 1 cup shredded fresh Mozzarella
  • 5 Italian Sweet Sausages (cut up)
  • 4 tablespoons of Olive Oil
  • Salt
  • Pepper
  • Sugar


Mushroom and Sausage Sauce

  1. Heat 2 tablespoons of olive oil over medium-low heat.
  2. Heat onions and yellow bell pepper until a light golden color, 12 to 15 minutes
  3. Add garlic and continue to sauté, stirring frequently until the garlic is soft and fragrant, 1 minute
  4. Add the tomatoes.
  5. Bring the sauce to a simmer and cook over low heat.
  6. Add ½ of the basil and parsley and cook until a good sauce texture, 15 minutes.
  7. Season with salt and pepper and a dash of sugar.
  8. Cool and put through a blender. (Do not blend too long, like I did. Look for a smooth, but not lumpy sauce. This will help hold the Lasagna together.) Reserve.
  9. Heat 2 tablespoon of olive oil in a clean pot.
  10. Add sausage and sauté, 5 minutes.
  11. Add mushroom and sauté, 2 minutes.
Add the reserved tomato sauce and bring to a boil. Reserve.

Mushroom and Sausage Tomato Sauce

Making the Cheese Filling

  1. Combine the ricotta, parmesan, eggs, parsley and basil. Mix Well.
  2. Season with salt and pepper.

Cooking the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add the noodles and stir well to separate.
  3. Cook until tender, but not overly soft, about 8 minutes.
  4. Drain the Lasagna at once and rinse with very cold water. Reserve.

Putting the Lasagna together. (Pre-Heat Oven at 375)

  1. Spread a small amount of sauce on the bottom of a buttered baking pan.
  2. Lay 3 pieces of noodles, overlapping them on a 9 by 13 inch baking pan.
  3. Spread the cheese filing about ¼ mm thick,
Add the sauce about ¼ mm thick.
  1. Sprinkles mozzarella and parmesan.
  2. Repeat.
  3. Finish with a layer of noodles
Cover with sauce and top with mozzarella and parmesan.

Making the Lasagna Making the Lasagna

Baking the Lasagna.

  1. Cover with tin foil and bake at 375 for 30 minutes.
  2. Remove the foil and bake for another 10 minutes
  3. Cool for 10 minutes and serve.


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