I’d probably make lasagna a lot more if I didn’t write a food blog.
You see, no matter what I do–or how hard I try–I just can’t seem to get my lasagna to look pretty. Oh, it’s DELICIOUS all right, but it’s not much of a looker. If someone has photographic lasagna tips, send them my way but until then, I give you this monstrosity. So be it.
This happened for dinner last night as a result of me walking around Trader Joe’s yesterday morning craving both lasagna and pizza at the same time. Lasapizza, if you will. I couldn’t decide which to make but then I remembered I had some leftover no-bake lasagna noodles in my fridge from last time, so pasta won.
When I got home and unpacked all my groceries, I laid out all my favorites to add to this lasagna: spicy chicken sausage, soft mounds of goat cheese, juicy mushrooms and a classic marinara sauce. The whole thing only took about five minutes to put together (thanks, no-bake noodles!) and then into the oven it went! Like I said, I would probably make lasagna a lot more often if I didn’t have a food blog.
The end result tasted like the delicious love child of a pizza lasagna marriage. Perfectly cheesy, perfectly hearty and perfectly spicy for a cold Monday night. Oh, and you wanna know the best best BEST part about lasagna? LEFTOVERS, baby.
Mushroom, Goat Cheese and Spicy Chicken Sausage Lasagna
1 15-oz container ricotta cheese
3 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
8 oz sliced mushrooms
2-3 links spicy chicken sausage (I love the kind from Trader Joe’s!), sliced
1 large jar marinara sauce
1 cup crumbled goat cheese
2 cups shredded mozzarella cheese
1 box no-bake lasagna noodles
Preheat oven to 350 degrees.
In a bowl, mix together the ricotta cheese, salt, pepper and garlic.
Spray a 9 x 13 inch pan with cooking spray and then drizzle in about a quarter cup of the marinara sauce. Lay three lasagna noodles flat. On top of the noodles, spread a little bit of the ricotta mixture, followed by a small handful of mushrooms, sliced sausage and crumbled goat cheese. Follow with another quarter cup of sauce and top with three more noodles.
Repeat these process three times, ending up with a layer of noodles and the remainder of the sauce. Sprinkle the mozzarella cheese all over the top, followed by the rest of the goat cheese.
Cover pan very loosely with tin foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes. Let cool completely before slicing and serving.