This is a nice recipe for lasagne, and because Steph has a casein intolerance, this is cow milk free. The cool thing is that the buffalo mozzeralla, mixed with an egg, has the flavor of cheese and the consistency of ricotta. If cow is no problem, use grated mozzarella and parmesan.
Lasagne noodles, 8 sheets (I use fresh sheets from Pasta & Company)
Base sauce (see my earlier recipe), or your tomtaoe sauce recipe
1 large container,buffalo mozzarella, mixed with one egg
1 tube, Isernio's chicken italian sausage
1 large sweet onion, chopped
4 cloves garlic, minced
1 lb mushrooms, sliced
1 can jumbo black olives, sliced
Saute the onions and garlic in olive oil and butter. Add 1/2 cup of white wine, boil until reduced, then add the ground sausage. Cook, stirring frequently, until the sausage is lightly browned. Add the tomatoe sauce, and if not already spiced, add 1 Tbs each of thyme, basil, oregano, salt, and sugar. Ground black pepper to taste. Spoon into a bowl to rest (ahh?) and cool down.
Saute the mushrooms over medium high heat in olive oil until the liquid reduces. Transfer to a bowl to cool.
Use a 9X14 or bigger baking dish. Layer the lasagne noodles, spoon and evenly spread the cheese, then add mushrooms, and olives, then add a layer of sauce. Repeat 4 times, or more.
If you want to use parmesan, sprinkle at each layer and on top.
Bake, 350, covered with foil, for about 30 minutes. Then bake uncovered until the pie is boiling hot. Remove from oven, let rest for 10 minutes or so, then serve.
