Ingredients:
Directions:
Begin by placing the sausage in a large pan or skillet to cook. Start the water for the pasta.
Just before the sausage is cooked, turn down the heat and add the garlic. Give the garlic a few minutes to begin to give off its odor, and then add the tomato sauce. Adjust the heat so that the sauce will simmer. Add oregano, basil & thyme to taste.
At this point, add the pasta to the boiling water and cook until the edge of a fork will past through it with only slight resistance. Remove into a strainer.
The sauce should have simmered for 15 to 20 minutes. But you can let it go as long as you think necessary. The pasta can wait.
Take a pyrex dish 12 X 8 inches and moisten with Pam. Cover the dish lightly with sauce and lay down 3 pieces of lasagna. Cover that in turn with half of the remaining sauce. Spread the ricotta cheese over the sauce. Then lay the mushrooms over the ricotta sheese.
Lay the remaining 3 pieces of pasta over the mushrooms and spread the last of the sauce over the pasta. Lastly, cover the sauce with the shredded mozarella cheese. Cover with foil.
Bake in a 370º oven for 40 to 45 minutes or until the mozarella is melted and the whole seems done.
Notes:
This is clearly a BIG recipe. It should feed 6 to 8 people. It is not for a couple, unless you are willing to commit to leftovers ... which is not a bad thing. As the days pass, the lasagna only improves. If you do not think it excessive to be eating lasagna for the 3rd day in a row, do it. I do not believe that you will tire of it. Just add a little tomato sauce (or olive oil) and cover it before placing into the oven. That will keep it from drying out.
I recently tried the non-cook lasagna pasta. I decided I did not like it so much.
Recently, I have been using Mezzetta brand sauce, "Roasted Garlic" variety. A 25 oz. jar only just is enough. It is actually better with a jar and a half. You can use whatever kind of sausage you want. I usually pick the Hot kind.
The ricotta can be low fat or not. It does not seem to have a noticeable effect. 8 oz of mozarella is sufficient to cover the dish, but you can add more if you want.
All lasagnas are similar (or otherwise, they would be something else). This is one that I worked out from the basic recipes on the pasta packages. Experiment with it.