Der Alpen Cheese Lasagna

Ingredients

  • 1¼ pounds mild Italian Sausage (about 3 links), casings removed
  • 1 pound fresh cremini mushrooms, sliced (about 6 cups)
  • 4 garlic cloves, minced
  • 1 (28 ounces) can crushed tomatoes
  • 1 cup water
  • 2 (6 ounce) cans tomato paste
  • ¾ cup lightly packed fresh basil leaves, divided
  • 1 tablespoon kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • 1 pound whole-milk ricotta cheese
  • 10 ounces Der Alpen Cheese, finely grated (about 1¼ cups), divided, plus more for serving
  • 1 (1 pound) box dry lasagna noodles
  • 1 pound whole-milk mozzarella cheese, sliced
  • Cooking spray

Instructions

  • Brown sausage in a Dutch oven, breaking it up with a spoon. Add mushrooms and garlic, cook until softened and liquid is released.
  • Add tomatoes, water, tomato paste, basil, salt, and pepper. Simmer for 1 hour for flavors to meld.
  • Chop basil, then mix with ricotta, Der Alpen Cheese, and salt.
  • Boil noodles for 8 minutes, rinse briefly with cold water, and separate.
  • Spread 2 cups of sauce in a 13×9 inch baking dish. Add a layer of noodles, then half the ricotta mix, then a third of the mozzarella.
  • Repeat sauce, Der Alpen Cheese, and mozzarella layers. Top with noodles, remaining sauce, mozzarella, and Der Alpen Cheese.
  • Cover with foil (sprayed with cooking spray) and bake for 30 minutes.
  • Remove foil and bake until cheese is browned and bubbly (about 25-30 minutes).
  • Let rest 10-15 minutes, slice, and serve with extra Der Alpen Cheese.