Makes 8-10 servings, or a whole finals week of meals for a busy college student.
2 tablespoons olive oil
16 ounces of sliced crimini (baby bella) mushrooms
1 large onion, chopped (about 2 cups)
2 tablespoons dried Italian seasoning blend
1 pound hot Italian sausage (ground, or with casings removed)
3 garlic cloves, pressed
1 cup dry red wine
4 2/3 cups marinara sauce (two 26-ounce jars should do)
1 9-ounce package of no-cook lasagna noodles (the flat ones look and taste more like homemade)
1 15-ounce container of ricotta cheese
2 8-ounce bags of Italian blend grated cheese (about 4 cups)
Preheat oven to 400 degrees F.
Heat oil in a heavy large pot over high heat. Add the mushrooms, onion and seasoning blend; saute until vegetables begin to soften, about 6 minutes. Add sausage and saute until brown and cooked through, breaking up with back of spoon, about 5 minutes. Add garlic and stir 1 minutes, until aromatic. Add wine; cook until almost all liqued evaporates, scraping up browned bits, about 2 minutes. Set aside.
Spread 2/3 cup marinara suace over botom of a 13x9x2 inch baking dish. Place noodles (about 4) over sauce, forming one layer (noodles may overlap slightly, or not at all, it's all cool.) Spread 1 cup sauce over noodles. top with 1/3 of ricotta, then 1 cup grated cheese. Spoon 1/3 of sausage mixture over. Repeat 2 more times. Cover with 4 more noodles. Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over.
Cover with foil, tenting in center to prevent cheese from touching foil. Bake lasagna 45 minutes; remove foil. Bake until bubbling a edges and cheese is browned, about 10 minutes longer.
Let stand 15 minutes before serving unless you want to burn all your guests' tongues.