A week or so ago my husband not so subtly requested I make some lasagna. Doesn't he have pretty handwriting?
Well he requested lasagna and stuffing, but I clearly wasn't making both for dinner and decided the stuffing could wait until I made it with my mom, because her stuffing is amazing. So lasagna it was, and I got around to making it this past weekend.
I found a Bon Appetit recipe for a 'quick' lasagna, but please keep in mind that no lasagna is really that quick, this recipe is just not as time consuming as a lot of other lasagna recipes. The main reasons are because because it doesn't require you to make your own sauce and it uses no boil lasagna noodles. I like the recipe because it's an overall good base and you can mix up the ingredients you use. You can make it vegetarian and just use mushrooms, spinach, squash and zucchini or you can mix up the meat and use prosciutto or turkey sausage. You can mix up the sauce and use pesto instead of a traditional red sauce and you can of course play with the cheeses. The list could go on, but the point is you can really cater this to fit your tastes. It's really good as is too though! My only issue was I didn't like sharing my bottle of wine with the lasagna, it did help add some really nice flavor to the sausage and mushrooms though. This Sausage and Mushroom Lasagna Recipe is one I will definitely be using again, both as is and with some variety. Keep reading for the recipe with a couple of slight variations that I made this time around.