LASAGNA WITH MEAT AND MUSHROOM SAUCE
3 tablespoon olive oil
2 onions, chopped
6 cloves garlic, peeled and chopped
1 ½ pounds hamburger (85/15)
2 teaspoon salt
2 teaspoon black pepper
1 pound cremini mushrooms, sliced
5 cups spaghetti sauce (homemade or your favorite brand)
12 No Boil lasagna noodles
1, 32 ounce container whole milk ricotta cheese
6 cups shredded mozzarella cheese
Preheat oven to 375 degrees.
Heat 1 tablespoon of the olive oil in a large skillet with sides. Add onions and garlic and sauté until soft and fragrant, about 3 minutes. Add the hamburger to the pan and cook, breaking up the meat with a spatula, until cooked through, about 7 minutes. Drain any excess grease from the pan and season with the salt and pepper. Remove from pan and set aside.
Add the remaining 2 tablespoons of olive oil to the same pan and add mushrooms. Cook, stirring occasionally, for about 5-7 minutes until the mushrooms are soft and begin to lightly brown. Add the hamburger back to the skillet along with 3 cups of the spaghetti sauce. Stir to combine.
Place 1 cup of the remaining sauce in the bottom of a 9” x 13” baking dish and spread evenly. Top with 4 of the lasagna noodles, slightly overlapping. Top noodles with half of the meat sauce followed by half of the ricotta, but placing large dollops evenly spaced. Top with 2 cups of the mozzarella. Top with 4 more noodles and continue to layer with the remaining meat sauce, ricotta and 2 more cups of mozzarella.
Place the last 4 noodles on top, followed by the remaining cup of sauce taking care to spread it evenly so the noodles are completely covered. Top with the last 2 cups of shredded mozzarella.
Bake for 45 minutes to 1 hour until bubbly and browned. The noodles should be totally soft when you pierce the casserole with a knife. If the cheese on top begins to get too browned, cover with foil and resume baking.
Let rest for 15-20 minutes before cutting into squares. Serve with salad and parmesan cheese on the side.