Mushroom Lasagna

Directions

1. Heat the olive oil in a deep pan and add the onions. Cook over medium heat until translucent, about 5-7 minutes.

2. Add the mushrooms and stir to make sure they get coated in the oil. Cook for about 5-10 minutes, until the mushrooms shrink and the liquid begins to reduce.

3. Add the pasta sauce into the pan.
4. Fill the sauce jar a third of the way with stock or water, cover, and shake to get the rest of the sauce out. Add the liquid to the pan.
5. Season the sauce with garlic powder and let cook for 10-15 minutes to reduce the sauce slightly.
6. In a medium bowl, stir together the egg, ricotta, and Parmesan cheese until totally combined. Stir in the salt and pepper.
7. Line a square or loaf pan with parchment paper and preheat the oven to 350°F.
8. In the pan, layer the lasagna noodles, then the red sauce, then about half of the ricotta mixture. Sprinkle with ¼ cup mozzarella.
9. Repeat 1-2 more times until you run out of space in your pan or run out of sauce, whichever comes first.
10. For the last layer, if you have any leftover ricotta, add it to the red sauce to create a creamy top layer. Cover the last lasagna noodle with the sauce. Break a ball of burrata over the top and spread evenly across the last layer.
11. Cover the pan with aluminum foil and bake for 90 minutes.
12. Remove the foil and increase the oven temperature to 400°F. Return the lasagna to the oven for 10-15 minutes, until the top gets nice and toasty.
13. Let cool completely and remove the lasagna from the pan. Slice and serve immediately.