Instructions

1. Heat an oven to 400 degrees. Heat oil in a sauté pan over high heat. Add mushrooms, onion and Italian seasoning and saute until vegetables begin to soften, about 8 minutes. Remove veggies. Add sausage and saute until browned and cooked through, breaking up with a wooden spoon, about 5 minutes. Add garlic and cooked veggies back to the pan and stir for 1 minute. Add wine and cook until almost all the liquid has evaporated, scraping up any browned bits from the pan, about 8-10 minutes. Set aside.  
2. Spread 2/3 cup marinara sauce over the bottom of a 13x9x2 inch baking dish. Place noodles (about 4) over sauce, forming 1 layer, don’t worry if noodles slightly overlap. Spread 1/3 cup ricotta cheese on top of the noodles, followed by 1 cup marinara sauce over noodles, then 1 cup shredded cheese. Spoon 1/3 of the sausage mixture over the shredded cheese.  Repeat this process 2 more times with noodles, ricotta, sauce, shredded cheese and sausage mixture. Cover with 4 more noodles and spoon remaining 1 cup sauce over top; sprinkling remaining 1 cup shredded cheese on top. Cover with foil, tenting in the center to prevent the cheese from touching the foil. Bake lasagna for 45 minutes, and then remove the foil. Bake until bubbling at the edges and cheese is browned, about 10 minutes longer. Let stand 15 minutes before serving.