Best 8 Sausage And Wild Mushroom Lasagne With Red Pepper Tomato Sauce Recipes

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Welcome to the world of culinary delights! Are you looking for a recipe that elevates your taste buds and impresses your dinner guests? Look no further than the tantalizing "Sausage and Wild Mushroom Lasagna with Red Pepper Tomato Sauce." This mouthwatering dish combines the rich flavors of sausage, the earthy essence of wild mushrooms, and the vibrant tanginess of red peppers and tomatoes. Get ready to embark on a cooking journey that will leave you wanting more.

Here are our top 8 tried and tested recipes!

TURKEY SAUSAGE AND ROASTED PEPPER LASAGNE WITH SPICY TOMATO SAUCE



Turkey Sausage and Roasted Pepper Lasagne with Spicy Tomato Sauce image

Provided by Ming Tsai

Categories     main-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 14

4 red onions, sliced
24 cloves garlic, thinly sliced
1 1/2 tablespoons minced dry Thai bird chiles
4 cups sliced button mushrooms
2 cup red wine
4 (16-ounce) cans whole roma tomatoes, roughly chopped
2 tablespoons herbes de Provence
1/2 cup extra virgin olive oil plus extra for cooking
1 (16-ounce) can roasted peppers stored in olive oil, drained, rinsed and julienne
1 pound turkey sausage, out of casing, broken up
1 cup Parmigiano-Reggiano
1 pound lasagne noodles, blanched and refreshed
Salt and black pepper, to taste
1 yellow pepper brunoise, for garnish

Steps:

  • Preheat oven to 350 degrees. In a hot casserole coated with olive oil, brown onions, garlic and season. Add chiles, mushrooms and season. Deglaze with wine, add tomatoes and herbs and bring to a simmer for 1 hour, cover ajar. Occasionally stir and verify flavor. Take 1 1/2 cups of sauce and blend very smooth in a blender and lift with 1/4 cup olive oil. Reserve hot in a water bath. With remaining sauce, let come to room temperature then mix with turkey sausage and peppers. In a sprayed 9 by 13-inch lasagne dish, ladle some sauce then cover with noodles. Repeat twice finishing with sauce. Sprinkle with cheese and bake in oven for 1 hour. Should be schreeching hot. Broil if necessary to brown. Let rest 8 minutes before cutting.
  • PLATING Sauce plate with pureed sauce and place a square slice on top. Garnish with yellow peppers.

SAUSAGE AND WILD MUSHROOM LASAGNE WITH RED PEPPER TOMATO SAUCE



Sausage and Wild Mushroom Lasagne with Red Pepper Tomato Sauce image

Categories     Mushroom     Onion     Pasta     Pepper     Tomato     Bake     Mozzarella     Parmesan     Sausage     Winter     Gourmet

Yield Serves 6 to 8 as an entrée

Number Of Ingredients 22

For red pepper tomato sauce
1 pound hot and/or sweet Italian sausage, removed from casings
2 tablespoons olive oil
1 pound white mushrooms, sliced
2 cups finely chopped onion
3 large garlic cloves, minced
3/4 teaspoon dried rosemary, crumbled
a pinch dried hot pepper flakes
4 red bell peppers, sliced thin
2 pounds plum tomatoes, chopped
2 tablespoons balsamic vinegar, or to taste
For wild mushroom mixture
1 1/2 ounce dried porcini mushrooms*
1 1/2 cups hot water
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
2 1/2 cups milk
freshly grated nutmeg to taste
six 7-inch squares instant (no-boil) lasagne*
2 cups coarsely grated mozzarella cheese (about 8 ounces)
2 cups freshly grated Parmesan cheese (about 6 ounces)
*available at specialty foods shops and many supermarkets

Steps:

  • Make red pepper tomato sauce:
  • In a heavy skillet measuring at least 12 inches across the top cook sausage over moderate heat, stirring and breaking it up, until cooked through and transfer with a slotted spoon to a bowl. Pour off all but 1 tablespoon fat from skillet and add 1 tablespoon oil, white mushrooms, and salt and pepper to taste. Cook white mushrooms over moderate heat, stirring, until all liquid given off is evaporated and add to sausage. Add remaining tablespoon oil to skillet and cook onion with garlic, rosemary, red pepper flakes, and salt and pepper to taste until softened. Stir in bell peppers and tomatoes and cook, covered, over moderately low heat, stirring occasionally, until peppers are very soft, about 20 minutes. In a blender or food processor purée tomato pepper mixture in batches, transferring to a large saucepan as puréed, and stir in vinegar. Add sausage mixture to sauce and simmer, uncovered, 5 minutes.
  • Preheat oven to 375°F. and oil a 13- by 9-inch baking dish.
  • Make wild mushroom mixture:
  • In a small bowl soak porcini in the hot water 30 minutes and drain liquid through a sieve lined with a rinsed and squeezed paper towel into a measuring cup. reserve 1/2 cup soaking liquid and chop porcini fine. In a heavy saucepan melt butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk and reserved soaking liquid in a stream, whisking, and bring to a boil, whisking. Stir in porcini, nutmeg, and salt and pepper to taste and simmer over low heat, whisking occasionally, until thickened, about 5 minutes.
  • In a large bowl of cold water soak lasagne squares until softened, about 15 minutes. Drain squares and pat dry between paper towels. In a small bowl toss together mozzarella and Parmesan. Spread enough red pepper tomato sauce in prepared dish to coat bottom. Over sauce in dish layer in this order: 2 lasagne sheets (cut to fit in one layer), a third wild mushroom mixture, a third cheese, and a third remaining red pepper tomato sauce. Repeat twice, reversing order of red pepper tomato sauce and cheese at end of last round of layering so that cheese is on top.
  • Bake lasagne in middle of oven 35 to 40 minutes, or until golden, and let stand 10 minutes before serving.

SAUSAGE AND MIXED MUSHROOM LASAGNA



Sausage and Mixed Mushroom Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 13

1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
One 28-ounce can whole plum tomatoes, lightly crushed
Kosher salt and freshly ground pepper
Two 4-ounce packages mixed mushrooms, coarsely chopped
1 pound sweet Italian sausage, removed from casings
1 pound mozzarella cheese
Two 15-ounce containers ricotta cheese
1 large egg
3 fresh lasagna sheets (about 7 ounces)
2 tablespoons chopped fresh parsley
Serving suggestions: Green salad and garlic bread

Steps:

  • Preheat the oven to 350 degrees F. In a medium pot heat 1 tablespoon of the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes with their juices, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook until the tomatoes soften and the sauce thickens, 20 minutes, breaking up the tomatoes with a spoon as they soften. Reserve 2/3 cup of the sauce for assembling the lasagna and set the rest aside.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, 5 to 7 minutes. Add the sausage and continue to cook, breaking the sausage up with a spoon, until the sausage is browned and cooked through, another 10 minutes. Add the tomato sauce and stir to combine.
  • Thinly slice about a quarter of the mozzarella and set aside; grate the rest on a box grater. Combine the grated cheese with the ricotta and the egg. Spread the reserved 2/3 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Top with 1 pasta sheet, a third of the ricotta mixture and a third of the meat sauce. Repeat with the remaining pasta, ricotta and meat sauce. Cover with foil and bake until the sauce is bubbling around the edges and the pasta is tender, about 45 minutes. Remove the foil, top with the sliced mozzarella and continue to bake until the cheese is melted, 15 minutes more. Let stand for 20 minutes and sprinkle with chopped parsley before serving with a green salad and some garlic bread.

WILD MUSHROOM LASAGNE



Wild Mushroom Lasagne image

Categories     Mushroom     Pasta     Bake     Christmas     Vegetarian     Fall     Winter     Noodle     Gourmet

Yield Makes 12 first-course or 8 main course servings

Number Of Ingredients 19

For béchamel sauce:
3 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
3 cups whole milk, heated
1 garlic clove, smashed
3/4 teaspoon salt
1/8 teaspoon black pepper
For mushroom tomato sauce:
2 cups boiling-hot water
1 ounce dried porcini mushrooms (1 cup)
1 cup chopped onion (1 medium)
2 tablespoons extra-virgin olive oil
2 (14- to 15-ounce) cans diced tomatoes in juice
Pinch of sugar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
For assembling lasagne:
12 long ruffle-edged dried lasagne noodles (not no-boil)
5 ounces finely grated Parmigiano-Reggiano (1 3/4 cups)

Steps:

  • Make béchamel:
  • Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.
  • Make mushroom tomato sauce:
  • Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes.Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and add to soaking liquid.
  • Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 tablespoon basil. Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes. Stir in salt and remaining tablespoon basil.
  • Assemble and bake lasagne:
  • Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water 8 minutes (noodles will not be cooked through), then drain and transfer to a bowl of cold water.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Spread 1 cup béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer. Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish. Spread pasta in dish evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles. Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese.
  • Bake, uncovered, until lasagne is bubbling and top is browned, 30 to 35 minutes. Let stand at room temperature at least 15 minutes before cutting.

MUSHROOM AND SWEET PEPPER LASAGNA



Mushroom and Sweet Pepper Lasagna image

A lasagna recipe which I have been making forever because it's so delicious! A great rainy day... or snowy day recipe!! Adapted from a Ann Lindsay recipe.

Provided by Redsie

Categories     Peppers

Time 1h20m

Yield 1 lasagna, 8 serving(s)

Number Of Ingredients 17

9 precooked lasagna noodles
2 teaspoons vegetable oil
1 large onion, chopped
1/2 lb fresh mushrooms, sliced
3 garlic cloves, minced
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon hot pepper flakes
1/4 cup tomato paste
1 (19 ounce) can diced tomatoes (undrained)
2 red peppers or 2 yellow peppers, coarsely chopped
salt and pepper
2 cups nonfat cottage cheese
1/3 cup freshly grated parmesan cheese
1 teaspoon dried oregano
3 cups shredded lowfat mozzarella cheese

Steps:

  • Tomato Sauce:.
  • In large nonstick skillet, heat oil over medium heat, cook onion and mushrooms for 5 minutes or until tender, stirring often. Add garlic, parsley, basil, oregano, hot pepper flakes, tomato paste and tomatoes; simmer, uncovered, for 10 minutes. Add sweet peppers; simmer for 10 minutes or until sauce is thickened. Season with salt and pepper to taste.
  • Filling: combine cottage cheese, half of the Parmesan and the oregano; mix well.
  • Assembly: in 13x9 inch baking dish, spread 1 cup tomato sauce over bottom. Top with layer of noodles. Cover with half of the cottage cheese mixture, then one-third of the mozzarella cheese and one-third of the remaining sauce. Add another layer of noodles; spread with remaining cottage cheese mixture. Layer with half of the remaining mozzarella, then half of the sauce and final layer of noodles. Top with remaining sauce and mozzarella, then Parmesan. (Lasagna can be prepared to this point, covered and refrigerated for up to 1 day. Add 15 minutes to baking time).
  • Bake, covered, in 350F oven for 45 minutes to 1 hour. Uncover and bake for 10-15 minutes longer or until hot and bubbly. Remove from oven and let cool for 5 minutes before serving.

Nutrition Facts : Calories 203.4, Fat 3.2, SaturatedFat 1.1, Cholesterol 6.2, Sodium 284.4, Carbohydrate 31.1, Fiber 3.5, Sugar 7.2, Protein 13.6

MUSHROOM, SAUSAGE AND ROASTED RED PEPPER LASAGNA WITH YOUR SAUCE



Mushroom, Sausage and Roasted Red Pepper Lasagna With Your Sauce image

I started making this when someone gave me a jar of roasted red pepper sauce from a gourmet deli, now I create my own. The flavor combination cannot be beat! If you regularly have containers of homemade marinara in your freezer then you'll love this. Great with a green salad and garlic vinaigrette like my Recipe #225142. Serve a big, bold red wine with this and you can't go wrong!

Provided by Penny Stettinius

Categories     One Dish Meal

Time P1DT12h45m

Yield 12 serving(s)

Number Of Ingredients 12

3 cups ricotta cheese
1 cup parmigiano-reggiano cheese, grated
1 egg
2 tablespoons extra virgin olive oil
2 lbs mild Italian sausage, casings removed
1 lb cremini mushroom, sliced 1/4 inch thin
1/3 cup flat-leaf Italian parsley, chopped
2 red peppers, roasted, peeled, seeded and chopped
2 quarts marinara sauce
1 lb lasagna noodle, cooked
4 cups mozzarella cheese, grated
salt and pepper

Steps:

  • Preheat the oven to 350 degrees.
  • In a bowl, stir together the ricotta, Parmi, egg, salt and pepper.
  • In a large saute pan over medium heat, warm the olive oil add the sausage and cook until lightly bowned, about 10 minutes.
  • Set the sausage on a paper towl to drain on the side.
  • Add the mushrooms to the hot pan and saute about 8 minutes, until golden brown.
  • Transfer the mushrooms to a bowl and add the sausage and parsley and mix with the red peppers and the marinara sauce.
  • Spread 1 cup of the Marinara sauce on the bottom of the lasagna pan.
  • Place 1/4 of the noodles on top of the sauce in a single layer.
  • Spread 1/3 of the ricotta mixture on top of the noodles.
  • Spread 1 cup of the mozzarella cheese over the ricotta mixture.
  • Repeat twice.
  • Finish with mozzarella.
  • You will have leftover Marinara sauce to serve at the table.
  • Cover and bake for 45 minutes.
  • Uncover and continue baking another 30 minutes, or until the lasagna is golden and bubbling.
  • Let stand for 15 minutes before serving.
  • Heat the remaining Marinara Sauce and serve as a topping.
  • .

Nutrition Facts : Calories 812.4, Fat 46.1, SaturatedFat 19.5, Cholesterol 126.4, Sodium 2126.9, Carbohydrate 56.4, Fiber 2.8, Sugar 18.2, Protein 42.2

SAUSAGE & MUSHROOM LASAGNE



Sausage & mushroom lasagne image

Treat yourself to an indulgent solo supper with this pork sausage, mushroom, garlic and thyme pasta dish

Provided by Good Food team

Categories     Main course

Time 45m

Number Of Ingredients 11

½ tbsp olive oil
2 good-quality pork sausages , meat squeezed from the skins and cut into chunks
1 garlic clove , crushed
140g chestnut mushroom , sliced
1 thyme sprig , leaves removed
½ tbsp sundried tomato paste
10 cherry tomatoes
2 tbsp crème fraîche
½ tsp Dijon mustard
25g mature cheddar , grated
3 lasagne sheets

Steps:

  • Heat the oil in frying pan and tip in the sausagemeat. Use a fork and wooden spoon to break up the meat as it cooks (it should look like mince). When browned and slightly crisp, add the garlic, mushrooms and thyme. Fry for 4-5 mins until the mushrooms are soft and golden.
  • Cook the lasagne sheets following pack instructions, then drain. Stir the tomato paste, cherry tomatoes and 2 tbsp water into the sausage mixture. Cover and simmer for 6 mins. Remove the lid and crush the tomatoes with the back of your spoon, so that they break up a little. Bubble for a few mins and add seasoning.
  • Put the crème fraîche, mustard, most of the cheddar and a little seasoning in a pan and melt together over a low heat.
  • Heat the grill to high. Lay 1 sheet of lasagne in the bottom of a serving dish, letting it fold over on itself in places. Top with some of the sausage mixture and another lasagne sheet. Repeat the process, finishing with a layer of sausage mixture. Pour over the cheese sauce, and sprinkle with then remaining cheese, then grill until the top is bubbling.
  • To make accompanying garlic bread: Heat oven to 200C/220C fan/gas 6. Cut 4-5 slices in 1 small bread roll (petit pain), making sure not to cut all the way through. Spread garlic butter in each gap. Wrap the roll in foil and bake for 8 mins. Unwrap the roll and bake for a further 5-6 mins.

Nutrition Facts : Calories 751 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 2.9 milligram of sodium

ITALIAN SAUSAGE AND MUSHROOM LASAGNA WITH BECHAMEL SAUCE



Italian Sausage and Mushroom Lasagna with Bechamel Sauce image

The bechamel adds a little something special to this wonderful lasagna. I like to use part skim ricotta and mozzarella and low-fat milk to cut some of the fat in this dish. You won't notice the difference.

Provided by Valerie Brunmeier

Categories     World Cuisine Recipes     European     Italian

Time 2h5m

Yield 12

Number Of Ingredients 15

1 serving cooking spray
½ pound bulk mild Italian sausage
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups low-fat milk
1 pinch salt
1 pinch ground nutmeg
1 egg
1 (15 ounce) container part-skim ricotta cheese
1 tablespoon dried parsley
2 (24 ounce) jars marinara sauce, divided
1 (9 ounce) package no-boil lasagna noodles, divided
1 cup chopped cremini mushrooms, divided
1 (16 ounce) package shredded part-skim mozzarella cheese, divided
½ cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Place the sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain the sausage and set aside.
  • To make bechamel sauce, melt the butter in a saucepan over medium heat and whisk in the flour. Allow the flour and butter to cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in the salt and nutmeg and bring the sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from the heat and set aside.
  • In a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined.
  • To assemble lasagna, pour about 1 1/2 cup of marinara sauce into the bottom of the prepared baking dish and top the sauce with 4 lasagna noodles, overlapping if necessary. On the noodles, layer 1/3 of the ricotta mixture, followed by 1/3 of the cooked sausage, 1/3 cup of mushrooms, 1/4 of the bechamel sauce, 1 cup of the mozzarella cheese, 1/8 cup of the Parmesan cheese and 1 more cup of marinara sauce. Repeat the layers twice more, ending with a final layer of noodles topped with a layer of marinara sauce, bechamel sauce, the remaining mozzarella cheese, and remaining Parmesan cheese. Cover the dish with foil.
  • Bake in the preheated oven until bubbly and the noodles are tender, about 1 hour. Remove foil and bake until the top cheese layer is browned, about 5 more minutes. Allow the lasagna to stand for 10 minutes before cutting.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 31.7 g, Cholesterol 73.5 mg, Fat 20.7 g, Fiber 3.5 g, Protein 23.1 g, SaturatedFat 10.6 g, Sodium 997 mg, Sugar 10.9 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
  • Choose the Right Sausage: The type of sausage you use will greatly impact the flavor of your lasagna. For a classic Italian flavor, use Italian sausage. If you want something a little more spicy, try chorizo or spicy Italian sausage.
  • Use Fresh Vegetables: Fresh vegetables will give your lasagna the best flavor and texture. If you can, use organic vegetables whenever possible.
  • Don't Overcook the Lasagna: Lasagna is a slow-cooked dish, so it's important not to overcook it. Otherwise, the noodles will become mushy and the sauce will dry out.
  • Let the Lasagna Rest: Once the lasagna is cooked, let it rest for at least 10 minutes before serving. This will allow the flavors to meld and the lasagna to set.

Conclusion:

Sausage and wild mushroom lasagna with red pepper tomato sauce is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. With its rich, flavorful sauce, tender lasagna noodles, and crispy parmesan cheese topping, this lasagna is sure to be a hit with everyone at the table. So next time you're looking for a delicious and easy-to-make lasagna recipe, give this one a try. You won't be disappointed!

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