Sausage and Mushroom Lasagna with Fresh Ricotta
The Briny Lemon
The Briny Lemon

Sausage and Mushroom Lasagna with Fresh Ricotta
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Ingredients

  • 1 qrt whole milk
  • 1/2 cup heavy cream
  • 1/4 tsp sea salt
  • 1-1/2 tbsp fresh lemon juice
  • 12 lasagna noodles
  • 2 tbsp olive oil, divided, plus more for oiling dish
  • 1 lb sweet Italian sausage
  • 12 oz crimini mushrooms, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 small onion, finely chopped
  • 2-1/2 cups crushed tomatoes (from a 28-oz can), divided
  • 1 tsp dried oregano, plus more for garnish
  • sea salt
  • freshly ground black pepper
  • 8 oz fresh mozzarella balls (usually 2 large or 4 medium), thinly sliced
  • 8 tbsp grated Parmesan cheese, divided
  • Baked Lasagna
  • Cut the lasagna into 8 pieces and serve.

Instructions

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