Mushroom Sausage And Roasted Red Pepper Lasagna With Your Sauce Recipes

Steps:

• Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips., Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread 1 cup pepper sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.

Steps:

• Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
• Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
• Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
• Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
• Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
• Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
• Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
• Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
• Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
• Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

Steps:

• Preheat the oven to 350 degrees F. In a medium pot heat 1 tablespoon of the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes with their juices, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook until the tomatoes soften and the sauce thickens, 20 minutes, breaking up the tomatoes with a spoon as they soften. Reserve 2/3 cup of the sauce for assembling the lasagna and set the rest aside.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, 5 to 7 minutes. Add the sausage and continue to cook, breaking the sausage up with a spoon, until the sausage is browned and cooked through, another 10 minutes. Add the tomato sauce and stir to combine.
• Thinly slice about a quarter of the mozzarella and set aside; grate the rest on a box grater. Combine the grated cheese with the ricotta and the egg. Spread the reserved 2/3 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Top with 1 pasta sheet, a third of the ricotta mixture and a third of the meat sauce. Repeat with the remaining pasta, ricotta and meat sauce. Cover with foil and bake until the sauce is bubbling around the edges and the pasta is tender, about 45 minutes. Remove the foil, top with the sliced mozzarella and continue to bake until the cheese is melted, 15 minutes more. Let stand for 20 minutes and sprinkle with chopped parsley before serving with a green salad and some garlic bread.

Steps:

• Make red pepper tomato sauce:
• In a heavy skillet measuring at least 12 inches across the top cook sausage over moderate heat, stirring and breaking it up, until cooked through and transfer with a slotted spoon to a bowl. Pour off all but 1 tablespoon fat from skillet and add 1 tablespoon oil, white mushrooms, and salt and pepper to taste. Cook white mushrooms over moderate heat, stirring, until all liquid given off is evaporated and add to sausage. Add remaining tablespoon oil to skillet and cook onion with garlic, rosemary, red pepper flakes, and salt and pepper to taste until softened. Stir in bell peppers and tomatoes and cook, covered, over moderately low heat, stirring occasionally, until peppers are very soft, about 20 minutes. In a blender or food processor purée tomato pepper mixture in batches, transferring to a large saucepan as puréed, and stir in vinegar. Add sausage mixture to sauce and simmer, uncovered, 5 minutes.
• Preheat oven to 375°F. and oil a 13- by 9-inch baking dish.
• Make wild mushroom mixture:
• In a small bowl soak porcini in the hot water 30 minutes and drain liquid through a sieve lined with a rinsed and squeezed paper towel into a measuring cup. reserve 1/2 cup soaking liquid and chop porcini fine. In a heavy saucepan melt butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk and reserved soaking liquid in a stream, whisking, and bring to a boil, whisking. Stir in porcini, nutmeg, and salt and pepper to taste and simmer over low heat, whisking occasionally, until thickened, about 5 minutes.
• In a large bowl of cold water soak lasagne squares until softened, about 15 minutes. Drain squares and pat dry between paper towels. In a small bowl toss together mozzarella and Parmesan. Spread enough red pepper tomato sauce in prepared dish to coat bottom. Over sauce in dish layer in this order: 2 lasagne sheets (cut to fit in one layer), a third wild mushroom mixture, a third cheese, and a third remaining red pepper tomato sauce. Repeat twice, reversing order of red pepper tomato sauce and cheese at end of last round of layering so that cheese is on top.
• Bake lasagne in middle of oven 35 to 40 minutes, or until golden, and let stand 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
• Combine ricotta, spinach, 1/2 cup mozzarella cheese, and egg in a large mixing bowl.
• Spread 1 cup of sauce on bottom of baking pan.
• Layer 4 uncooked lasagna noodles, 1/3 of ricotta mixture, 1/2 of sliced mushrooms, 1/2 of roasted red peppers, and 1 cup of sauce.
• Layer 4 uncooked noodles, 1/3 of ricotta mixture, and 1-1/2 cup sauce.
• Layer 4 uncooked noodles, the rest of the ricotta mixture, remaining mushrooms and roasted red peppers, and 1 cup of sauce.
• Layer 4 uncooked noodles, remaining sauce, and parmesan and remaining mozzarella.
• Cover with foil and bake at 375 degrees for 50-60 minutes. Remove foil and continue baking until cheese is melted, about 5 minutes. Allow to stand for 15 minutes before serving.

Steps:

• Heat the oven to 450 degrees. Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.
• Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.
• When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.
• Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages.