Lasagna with hot italian sausage and mushrooms

2 tbsp. olive oil
2 8-ounce packages sliced baby bella mushrooms
1 large onion, chopped
2 tbsp. Italian seasoning blend
1 lb. hot Italian sausages
3 garlic cloves, pressed
1 c. dry red wine
4 c. marinara sauce
1 9 oz. package no-cook lasagna noodles
1 15 oz. container ricotta cheese
4 c. Italian blend grated cheese

Preheat oven to 400°F. Heat oil in heavy large pot over high heat. Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes. Add sausage and sauté until brown and cooked through, breaking up with back of spoon, about 5 minutes. Add garlic and stir 1 minute. Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.

Spread 2/3 cup marinara sauce over bottom of 13 x 9 x 2-inch baking dish. Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly). Spread 1 cup sauce over noodles. Top with 1/3 of ricotta, then 1 cup grated cheese. Spoon 1/3 of sausage mixture over. Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture. Cover with 4 more noodles. Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over.

Cover with foil, tenting in center to prevent cheese from touching foil. Bake lasagna 45 minutes; remove foil. Bake until bubbling at edges and cheese is browned, about 10 minutes longer. Let stand 15 minutes.

Pairs nicely with Girl Scout Thin Mints and Samoas.