Quick Sausage and Mushroom Lasagna

Ingredients

• 16 ounce crimini mushrooms sliced (baby bella)
• 1 cup cooking wine dry red
• 3  garlic cloves pressed
• 8 cups bags blend cheese italian grated
• 1 pound sausages italian hot
• 9 ounce no-cook lasagna noodles 
• 4.7 cups tomatoes (from two 26-ounce jars)
• 2 tablespoons olive oil 
• 2 cups onion chopped
• 15 ounce ricotta cheese 
• 2 tablespoons seasoning blend dried italian

Equipment

• oven
• pot
• baking pan
• aluminum foil

Directions

1. Preheat oven to 400°F.
2. Heat oil in heavylarge pot over high heat.
3. Add mushrooms,onion, and seasoning blend; sauté untilvegetables begin to soften, about 6 minutes.
4. Add sausage and sautéuntil brown andcooked through, breaking up with back ofspoon, about 5 minutes.
5. Add garlic and stir1 minute.
6. Add wine; cook until almost allliquid evaporates, scraping up browned bits,about 2 minutes. Set aside.
7. Spread 2/3 cup marinara sauce overbottom of 13x9x2-inch baking dish.
8. Placenoodles (about
9. over sauce, forming 1layer (noodles may overlap slightly).
10. Spread1 cup sauce over noodles. Top with 1/3 ofricotta, then 1 cup grated cheese. Spoon 1/3of sausage mixture over. Repeat 2 more timeswith noodles, sauce, ricotta, grated cheese,and sausage mixture. Cover with 4 morenoodles. Spoon remaining 1 cup sauce over;sprinkle remaining 1 cup grated cheese over.Cover with foil, tenting in center to preventcheese from touching foil.
11. Bake lasagna45 minutes; remove foil.
12. Bake until bubblingat edges and cheese is browned, about10 minutes longer.
13. Let stand 15 minutes.
14. Bon Appétit