As I mentioned yesterday, on Sunday I was able to spend some time in the kitchen preparing a delicious Sunday supper. I have had a craving for lasagna for weeks (perhaps months) and I figured this weekend was as good as any to whip up a dish of hearty layers which the weather is still a little chilly. I reached for one of my cookbooks that I don’t use enough by Rachael Ray and found a recipe for mushroom lasagna that sounded incredible. Here is a recipe I found on her website for a different mushroom lasagna.
I was really excited about mushroom lasagna because it gave me an excuse to open up one of my favorite wines – Iron Horse Pinot Noir. With a glass in hand, I began prepping all the layers. I made a white sauce, sautéed the mushrooms, mixed up the ricotta layer and tossed together the three cheeses. Then it was time to start layering. No-boil noodles were used and it’s such a time saver! The Barilla brand is my (and Rachael’s) favorite.
We strayed a little from the recipe adding spinach to the ricotta mixture and adding in some homemade Italian sausage. I highly recommend adding in the sausage – it was the perfect compliment to the mushrooms.
I was drooling when this bad boy came out of the oven. How pretty is that dish of lasagna?
Big Guy and I LOVED this dinner and surprisingly, Big Guy claimed he liked this better than ANY pizza we’ve ever made. I’m not sure I would go that far but it was a killer dinner.
And everyone knows that the best part of lasagna is the leftovers.