Knitter Bunny's™ Dutch Rabbits and Yarns

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Lasagna Recipe


1 pound Italian sausage
1 large onion, diced
1 large red bell pepper or the equivalent in mini peppers, diced
2 cloves garlic, minced
6 crimini mushrooms, diced
2 tbsp. olive oil
1/4 cup merlot
1/4 cup heavy cream
1 cup Roasted Tomato sauce or equivalent
2 cups tomato puree
1 tsp. thyme, oregano, and basil
1 tsp. salt
1 tsp. pepper
8 oz. ricotta cheese
1 cup shredded parmesan
2 cups mozzarella
12 sheets of oven ready lasagna noodles

Brown the sausage. Add the onion and garlic to the sausage drippings and cook until soft. Add 2 tbsp. olive oil, the mushrooms, and the bell pepper. Cook until soft. Add in the merlot, heavy cream, roasted tomato sauce, and tomato puree. Bring to a boil. Add in the thyme, oregano, basil, salt, and pepper and reduce the heat to low. Simmer for 10 minutes. Spray a 9 x 13 inch pan with cooking spray. Mix the ricotta and parmesan together. Layer 1 cup of sauce in the dish. Add 3 sheets of lasagna noodles. Layer in 1/3 of the ricotta mixture, 1/3 of the sausage, and another cup of sauce. Repeat the Layer 2 more times. Top with 3 more sheets of lasagna noodles, pour on the remaining sauce and sprinkle with the 2 cups of mozzarella. Cover with aluminum foil. Bake at 375 degrees F for 25 minutes. Remove the foil, bake for 5 more minutes. Allow to rest for 15 minutes before serving.

I’m adding this post so I don’t forget what I did to make it! 🙂