Sausage, Pancetta And Portobello Lasagna

Instructions

1. In a large skillet over medium-high heat, sauté the sausage meat, breaking it up with a spatula as finely as possible. Add the pancetta, onion, garlic and mushrooms. Continue to cook until meat is cooked through, about 7 to 8 minutes.
2. Add the tomatoes, vinegar, oregano and black pepper. Reduce the heat and simmer for about 20 minutes. Remove from the heat and stir in the asiago and romano cheeses.
3. While the meat mixture simmers, beat the eggs lightly in a medium bowl. Add the ricotta, mozzarella, asiago and romano cheeses. Combine thoroughly. Stir in the chopped parsley, salt and pepper.
4. Preheat the oven to 350°F.
5. Spray a 13 x 9 x 2-inch casserole very thoroughly with nonstick cooking spray. Ladle about 1/3 cup of the tomato sauce in the bottom of the pan and spread around to coat the bottom of the pan.
6. Arrange 4 no-boil lasagna noodles over the tomato sauce, overlapping by about 1/2-inch. Top with 1/2 of the sausage mixture and spread evenly over the noodles. Arrange 4 more noodles over the meat and spread on 1/2 of the cheese mixture. Top with 4 more noodles, spread the remaining meat, add another layer of noodles and top with the balance of the cheese mixture. Cover with the last of the noodles and press down very gently to compress.
7. Ladle the remaining 2/3 cup tomato sauce over the noodles, spreading it all the way to the edges to moisten them.
8. Cover tightly and bake for 50 minutes. Remove the lasagna, uncover and sprinkle the top with the remaining 1/2 cup of mozzarella cheese. Return to the oven for about 10 minutes. Allow to stand for about 10 minutes before cutting.