Sausage and mixed mushroom lasagna

Indulge in a flavorful Sausage and Mixed Mushroom Lasagna, a savory combination of hearty sausage and earthy mushrooms layered between rich pasta sheets.

Ingredients:

• 1 teaspoon dried oregano
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• One 28-ounce can whole plum tomatoes, lightly crushed
• Kosher salt and freshly ground pepper
• Two 4-ounce packages mixed mushrooms, coarsely chopped
• 450g sweet Italian sausage, removed from casings
• 450g mozzarella cheese
• Two 15-ounce containers ricotta cheese
• 1 large egg
• 3 fresh lasagna sheets (about 200g)
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat the oven to 180 °C. Heat 1 tablespoon of oil in a medium pot over medium-high heat. Cook the garlic until fragrant, which should take about 1 minute. Add the tomatoes along with their juices, oregano, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper. Allow the mixture to simmer and cook until the tomatoes become soft and the sauce thickens, approximately 20 minutes. Use a spoon to break up the tomatoes as they soften. Set aside 2/3 cup of the sauce for later use in the lasagna and keep the remaining sauce aside.
2. While the sauce is cooking, heat the other 1 tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms and cook until they release their liquid, usually about 5 to 7 minutes. Then, add the sausage and continue cooking while breaking it up with a spoon until it browns and is fully cooked, around 10 minutes. Mix in the tomato sauce and stir well to combine.
3. Slice a small portion of the mozzarella into thin pieces and set them aside. Grate the rest of the mozzarella using a box grater. Combine the grated cheese with the ricotta cheese and the egg. Spread the 2/3 cup of reserved tomato sauce on the bottom of a 9-by-13-inch baking dish. Layer with 1 pasta sheet, one-third of the ricotta mixture, and one-third of the meat sauce. Repeat the layering process with the remaining pasta, ricotta, and meat sauce. Cover the dish with foil and bake until the sauce bubbles around the edges and the pasta becomes tender, typically about 45 minutes. Remove the foil, place the sliced mozzarella on top, and bake until the cheese melts, approximately 15 minutes more. Allow it to rest for 20 minutes, then sprinkle with chopped parsley before serving alongside a green salad and garlic bread.

Summary:

• Calories: 4507 kcal
• Fat: 276 g
• Protein: 280 g
• Carbs: 239 g
• Potassium: 6337 mg
• Magnesium: 550 mg