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Sausage and Mushroom Lasagna
Layers of gluten-free noodles, a sausage and mushroom meat sauce, herbed ricotta and mozzarella, baked under foil until bubbling. A make-ahead family dinner that feeds a crowd.
- YieldServes 8 (one 33x23 cm lasagna)
- Hands-on40 min
- Total1 h 51 min
- Difficulty
Ingredients
Meat sauce
- 450 gbulk Italian pork sausage, gluten-free
- 1onion, medium, chopped (about 1/2 cup)
- 225 gmushrooms, sliced (about 3 cups)
- 710 gmarinara sauce, gluten-free, one 25 oz jar
- 425 gtomato sauce, gluten-free, one 15 oz can
- 120 mlwater
- 1½ tspdried basil
Cheese layers
- 425 gricotta, gluten-free, one 15 oz container
- ¼ cupParmesan, grated, gluten-free
- 2 tbspfresh parsley, chopped, plus extra to finish
- 340 gmozzarella, shredded, gluten-free (about 3 cups)
Assembly
- 12gluten-free lasagna noodles, gluten-free, uncooked, from two 10 oz boxes
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