Wednesday, January 21, 2009

Quick Sausage & Mushroom Lasagna

Last night I did something I very rarely do: I made lasagna for real. I didn't open the Kirkland's box and toss it in the oven. I actually layered it in the dish myself and everything. Okay, not everything: I used jarred sauce and those no-boil noodles.


This was really a great lasagna and was quick to assemble, just as the title suggests. I loved that the mushrooms were added to the pan first so they could soak up all the flavors of the other stuff added (instead of adding them at the end so they get too wet and soupy). I used a Le Creuset pan so there would be lots of browned bits to pick up with the wine. Yum!

There's a few things I'd change if/when I make it again:
  • The recipe recommended hot Italian sausage. I subbed mild because of the boys. The sausage I bought didn't have much flavor, which was a shame because I bought it at the butcher counter. I really figured it would have been better. I may do half hot, half mild next time.
  • The recipe is called "Quick" because it uses no-boil noodles. I was really disappointed in the noodles. I cooked the recipe just as instructed and the noodles didn't soften. I put it back in the oven before putting it away after dinner - hopefully they've softened enough for when I recycle it for left-overs tomorrow night! (Mom's going to Girls Night at a friend's house, so the boys are having left-overs.)
  • The recipe instructed to make three layers. My dish would only hold two full layers so I had to improvise the top. I think two layers would be better in the future anyway because it would allow for more of the sausage and mushrooms between the pasta. I thought it was a little skimpy as is.
  • I think I'd use more ricotta next time too. I would have liked to feel that gush when I took a bite.

The recipe is available at epicurious. (Photo is from epicurious.com as well)