Cooking Instructions
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Step 1
Get out a large pot or dutch oven and heat the
Olive Oil (1 dash)
in it over medium high heat. Add the
White Mushrooms (115 g)
,
Onion (1)
, and
Garlic (3 cloves)
and let them get soft and fragrant for about 2-3 minutes.
Step 2
Add the
Ground Sweet Italian Sausage (455 g)
and break it up as it browns completely. While it browns, season everything with
Salt (1 pinch)
,
Crushed Red Pepper Flakes (1 pinch)
,
Dried Thyme (as needed)
and
Dried Basil (as needed)
.
Step 3
Once the sausage cooks, pour in the
White Wine (80 mL)
and let it cook off for another 4-5 minutes.
Step 4
Then pour in the
Marinara Sauce (1 jar)
,
Crushed Tomatoes (1 can)
, and
Chicken Stock (480 mL)
. Bring the soup to a gentle boil, then reduce it to a simmer. Let it cook for 30 minutes.
Step 5
When the 30 minutes is up, add in the
Lasagna Noodles (10)
to cook until tender for about 10-12 minutes.
Step 6
While it cooks, put together the cheese mixture. Stir
Mozzarella Cheese (225 g)
,
Parmesan Cheese (45 g)
, and
Ricotta Cheese (120 g)
together well, then squeeze it together with clean hands into a fairly solid mixture.
Step 7
When the soup is done, ladle it into big bowls and add a big dollop of the cheese mixture on top to melt right in. Serve immediately and enjoy!
