SERVES 6 to 8
TOTAL TIME: 45 minutes
You will need about one and a half (25-ounce) jars of pasta sauce for this recipe. Do not oversoak the noodles in step 1 or else they will begin to disintegrate.
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12 |
no-boil lasagna noodles |
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1 |
pound sweet or hot Italian sausage, casings removed and broken into ¼-inch pieces |
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1 |
tablespoon vegetable oil |
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½ |
ounce dried porcini mushrooms, rinsed and minced |
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¼ |
cup red wine |
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4 |
cups jarred marinara sauce |
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3 |
tablespoons chopped fresh basil |
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Salt and pepper |
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|
1 |
pound (2 cups) whole-milk ricotta cheese |
|
1 |
pound shredded Italian cheese blend (4 cups) |
1. Adjust oven rack to middle position and heat oven to 500 degrees. Pour 2 quarts boiling water into 13 by 9-inch baking dish. Slip noodles into water, 1 at a time, and soak until pliable, about 8 minutes (do not oversoak noodles). Remove noodles and spread out over clean kitchen towel. Discard soaking water and dry dish.
2. Meanwhile, combine sausage, oil, and porcini in Dutch oven and cook over medium-high heat until sausage is lightly browned, about 5 minutes. Stir in wine and cook until nearly evaporated, about 1 minute. Stir in marinara sauce and cook until sauce is hot, about 3 minutes. Off heat, stir in 2 tablespoons basil and season with salt and pepper to taste.
3. Spread 1 cup sauce into baking dish. Lay 3 noodles into dish, dollop 1 cup ricotta evenly over top, and season with salt and pepper. Sprinkle with 1 cup cheese blend, and spread 1 cup sauce over cheese. Repeat layering of noodles, ricotta, cheese blend, and sauce twice more. Place remaining 3 noodles on top, cover with remaining sauce, and sprinkle with remaining cheese blend.
4. Cover tightly with aluminum foil and bake until bubbling around edges, about 10 minutes. Remove foil and continue to bake until cheese is melted, about 10 minutes longer. Let cool slightly, sprinkle with remaining 1 tablespoon basil, and serve.