Lasagna with sausage and mushrooms

Ingredients:

• 1 teaspoon dried oregano
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 can (800 g) canned whole plum tomatoes, broken up by hand
• 2 packages of 110g mixed mushrooms, coarsely chopped
• 450 g raw sweet Italian sausage, casings removed
• 450 g mozzarella
• 2 containers of ricotta (420g each)
• 1 large egg
• 3 sheets fresh lasagna dough (about 200 g)
• 2 tbsp chopped fresh parsley
• For servinggreen salad and garlic bread

Preparation:

1. Preheat oven to 175°C.
2. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes with their juices, oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer and continue to cook until the tomatoes are softened and the sauce has thickened, 20 minutes, breaking up the tomatoes with a spoon as they soften. Reserve 2/3 cup of the sauce for the lasagna, and set the rest aside.
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat and add the mushrooms. Cook until they release their liquid, 5-7 minutes. Add the sausage and continue cooking, breaking up any clumps with a spoon, until the sausage is browned and cooked through, another 10 minutes. Add the tomato sauce and stir.
4. Thinly slice about a quarter of the mozzarella and set aside; finely grate the rest. Mix the grated cheese with the ricotta and egg. Spread the reserved 2/3 cup of tomato sauce over the bottom of a 9 x 13-inch baking dish. Top with 1 sheet of pastry, a third of the ricotta mixture, and a third of the meat sauce. Repeat with the remaining pastry, ricotta, and meat sauce.
5. Cover with foil and bake until the sauce is bubbling around the edges and the lasagna is tender, about 45 minutes. Remove the foil, add the mozzarella slices, and continue baking until the cheese is melted, another 15 minutes. Let rest for 20 minutes and sprinkle with chopped herbs. Serve the lasagna with a green salad and garlic bread.
   
   Note
   
   You can assemble the lasagna a day ahead of serving and refrigerate it. In this case, it may take a few minutes longer to bake.