1 pound potatoes
1/2 tsp salt
1 1/2 teaspoons dried basil
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground cinnamon
1/8 teaspoon dried sage
1/4 cup olive oil
1/4 cup raisins
1 cup chopped green onions
1 white onion, sliced into rings
4 cups Italian sausage, diced
1 1/2 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
In a medium bowl, mix together the sugar, vinegar, salt, basil, pepper flakes, cinnamon, sage, olive oil, raisins, and green onions. Pour over the mushroom risotto mixture, and mix well.
Bake for 1 hour in the preheated oven; or until inside is golden, stirring frequently. Remove from the oven. Let stand about 15 minutes before slicing. Transfer the lasagna to a large serving dish.
Meanwhile, return the sausages to the same prepared baking sheet. Layer with the mushrooms, mozzarella cheese, grated Parmesan cheese, and basil pepper.
Bake for 2 to 3 hours in the preheated oven, or until the cheese is bubbly.
Stir leftover sausage into the sauce and mix well. Spoon remaining sauce into the cavity of the peppers and spoon into the pot. Cover, and sprinkle with mozzarella cheese. Arrange the peppers on top of the spaghetti. Pour the mushroom mixture over to the sauce.