Ingredients: |
Ingredients: 2 c. heavy cream
3 c. marinara sauce
1 1/2 tsp. Kosher salt
1/2 tsp. ground black pepper
2 Tbsp. olive oil
1 1/2 c. onion, thinly sliced
1 c. button mushrooms, sliced
1 lb. Italian sausage, bulk
4 chicken breasts, grilled and sliced
8 marinated artichokes, quartered and drained well
1/2 c. roasted red pepper, sliced and drained well
3 c. shredded mozzarella cheese
1/3 c. fresh basil, chopped
3/4 c. shredded Parmesan cheese
1 lb. fresh lasagna sheets (four 9" x 11" sheets)
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Directions: |
Directions:Preheat oven to 400º. In a large sauce pot, combine cream, marinara, salt and pepper. Simmer on medium-low heat until reduced slightly, approximately 10 minutes.
In a large saute pan, heat 1 tbsp. of the olive oil. Add onion and mushrooms and cook over medium heat until lightly browned. Remove onion and mushrooms from pan and add remaining tablespoon of olive oil. Add Italian sausage and cook over medium heat, browning and breaking up sausage with wooded spoon until just cooked through.
Spread 1 c. of marinara-cream sauce over bottom of 9x13 baking pan. Add 1 lasagna sheet, then 1 c. of sauce. Next, add cooked onion-mushroom mixture and sprinkle with 1 c. mozzarella. For third layer, add 1 lasagna sheet, 1 c. sauce, sliced grilled chicken and 1 c. mozzarella. Add the last lasagna sheet, the remaining cup of sauce, artichokes, roasted peppers, the last c. of mozzarella, fresh basil, and Parmesan.
Cover lasagna tightly with foil. Bake on middle rack of over for 40 minutes. Take off foil and bake an additional 15-20 minutes. Cut and serve on warm plates. |
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