Tuesday, February 16, 2010



1 medium onion
2 cups fresh mushrooms
olive oil
5 cloves garlic
2 quarts marinara sauce, homemade or purchased
1/2 cup dry red wine, such as chianti
1 pound mild Italian sausage
2 tablespoons fresh or 2 teaspoons dried basil
1 pound lasagna noodles
2 cups ricotta cheese, homemade or purchased
5 cups mozzarella

parmesan cheese

In large pot saute' onion and mushrooms in olive oil, when tender and onions are translucent add garlic and saute' for another 2 minutes, stirring occasionally so garlic does not burn.  In another pan fry Italian sausage.  Add marinara sauce, wine, basil and cooked sausage to sauted onion mixture.  Let simmer on low heat for 10 to 15 minutes.  Boil water and cook noodles until tender (yes, I prefer cooking the noodles first).

Put a little sauce in a 13 x 9 pan, then layer noodles, sauce, ricotta, and mozzarella, sprinkling each layer with a little parmesan cheese as well.  There should be enough noodles and ingredients for four layers.  Make sure you finish the top layer with mozzarella and parmesan cheese to give the lasagna a lightly toasted cheese look on top.