Lasagne with Two Sauces

I hope you all had a wonderful weekend! We certainly did. We had a blast with Jeff and Jeanna, lots of laughs, good food and fun. The big guy and Jeff go way back to childhood in Pendleton OR, as they grew up across the pasture from each other and have been best friends since the age of 4 – ah…that’s over 50 years.  Scary isn’t it?

It’s a hoot listening to them reminisce as they know each other so well, they almost finish each other’s sentences. Although I’m kind of a newbie to the equation, right from the beginning Jeff and Jeanna have made me feel like I‘ve been a part of this “tight” group forever.  Getting together for a weekend once a year is just not often enough and we can hardly wait until we’re all living in the same state again so we can see each other more often. 

Knowing we had a year’s worth of catching up to do and not wanting to spend a ton of time in the kitchen, lasagna seemed like a good choice for Friday night’s dinner as it can be prepped in advance.  With an almost unlimited number of ways to make this this wonderful Italian comfort dish, this particular version is constructed of two different sauces, one with sausage and red pepper and the other of sautéd mushrooms buried in a creamy, nutmeg flavored béchamel. Oozing mozzarella and parmesan cheese, the end result is absolutely to die for and the leftovers are even better. We should know – we had ‘em last night for dinner.

I think it’s darn near impossible to make a bad baked pasta although I’m sure the big guy would beg to differ if it’s the vegetarian kind, but this lasagne is extremely flavorful and lighter likely due in part to the lack of ricotta cheese and the additional vegetables. It’s a keeper, I promise!

 

Sausage and Mushroom Lasagne

 

1 pound Italian sausage, casings removed

2 tablespoons oil

Salt and pepper to taste

2 cups chopped onion

3 garlic cloves, minced

3/4 teaspoon rosemary

Hot pepper flakes to taste

3 large red peppers, chopped, chopped

1 28 ounce can crushed tomatoes

2 Tablespoons balsamic vinegar

 

Brown sausage in a dutch oven. Remove from pan. Add oil, along with onion, garlic, rosemary and hot pepper flakes. Season with salt and pepper. Saute until onion is soft. Add chopped red peppers. Cook until soft. Add crushed tomatoes, cover pot and summer for 20 minutes. Puree tomato mixture in several batches in a food processor and pour into large saucepan. Add sausage and balsamic vinegar. Simmer uncovered for 5 minutes. Set aside.

 

Mushroom Sauce:

1 pound mushrooms, sliced

1 Tablespoon vegetable oil

1/4 cup butter

1/4 cup flour

2-1/2 cups milk

1/4 teaspoon nutmeg

Salt & pepper to taste

Heat oil in sauté pan. Add mushrooms and sauté until all liquid has been released and absorbed and mushrooms are cooked. Set aside. Melt butter in saucepan. Add flour and cook, stirring constantly for 2 minutes. Whisk in milk and cook stirring constantly until sauce has thickened.

 

To Assemble:

1 pound lasagna noodles, cooked per package directions

2 cups mozzarella cheese

2 cups parmesan cheese

 

Preheat oven to 375. Oil a 9 x 13 inch baking dish. Coat bottom of dish with sausage/red pepper sauce. Add layer of noodles, then add layer of sausage/red pepper sauce. Sprinkle with cheeses. Top with layer of lasagna noodles. Top with mushrooms, then all of cream sauce. Sprinkle with cheeses. Top with layer of noodles, rest of the sausage red pepper sauce. Sprinkle with remaining cheeses.

 

Bake uncovered for 40 minutes. Cover with foil and bake for additional 10 minutes. Let stand for 10 minutes before serving.

 

Serves 8.

 

Comments

[pam]

I love all the variations of lasagna - I don't think I've ever met one that I didn't like!

[Nanan]

I am not sure why - but I am not a big fan of ricotta - so I am glad to see a recipe for a Lasagna without it! Glad to see the vacation just keeps getting better and better!

[Mags]

I'm so glad you had a good time with your friends. Isn't catching up wonderful?

Your lasagna looks delicious and reminds me that it's time for me to make a batch again.

[June]

Pam - so true isn't it. I don't think I've met one either.

Lea - this is a real keeper and I'll be making more versions without the ricotta from now on too. It's much lighter and definitely creamier.

Mags - Catching up is wonderful. Honestly we were all worn out by Sunday afternoon and needed naps.