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This Italian sausage lasagna with mushrooms contains spicy Italian sausage, sliced baby bella mushrooms, baby spinach, lots of cheese, and rich tomato sauce.
Do you know my favorite part about lasagna? The crispy edges. If I’m not watched, I’ll sit there and pick around the edges, eat all the crispy bits, and leave a weird crustless lasagna for everyone else.
Luckily, my family loves me, so they forgive me.
Also, I haven’t made lasagna in forever because my only pan was not deep enough. I would start assembling my lasagna and get annoyed halfway through because it would overflow in my short glass pan.
That’s why you’ll want to use a deep lasagna pan for this recipe.
This Italian sausage lasagna with mushrooms is not strictly traditional but full of delicious flavor. It’s a lasagna with a spicy sauce, mushrooms, spinach, and a red wine twist.
Don’t worry. I didn’t forget to add lots of ricotta cheese and a few heavy sprinkles of shredded Italian cheese.
Ingredients needed
- Spicy Italian sausage
- Mushrooms
- Yellow onion
- Italian seasoning
- Garlic
- Red wine
- Baby spinach
- Ricotta cheese
- Basil
- Nutmeg
- Tomato basil sauce
- No-bake lasagna noodles
- Cheese
How to make sausage lasagna
Making lasagna doesn’t have to be labor intensive, especially when you take a shortcut using no-boil noodles. It’s my favorite lasagna timesaver!
- Brown the sausage with the mushrooms, onion, and Italian seasoning. Once browned, add the garlic and baby spinach.
- Deglaze the pan with red wine and let the wine cook down.
- Let the mixture cool, and stir in the ricotta cheese, basil, and nutmeg.
- Add sauce, noodles, meat mixture, and shredded cheese in a deep-dish lasagna pan.
- Repeat the layers until you reach the top, and top with shredded cheese.
- Bake and let cool slightly before slicing and serving.
My Pro Tips
Lasagna Recipe Tip
I think spicy Italian sausage is the best choice for this lasagna, but you can use sweet or mild Italian sausage if you’re not a fan of heat. If you can’t find spicy sausage and want the heat, add up to 2 teaspoons of crushed red pepper.
Freshly shredded cheese is best, but pre-shredded cheese will work in a pinch.
I’m using non-smoked provolone cheese. I don’t like the way smoked cheese tastes in this lasagna, and it is not recommended.
You can use whatever mushroom you like, but I think a baby Bella tastes excellent. A mix of wild mushrooms is a tasty option, too.
Use the no-bake lasagna noodles because they work so well in this recipe!
Sausage Lasagna FAQ’s
Storage and leftovers
You can store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Lasagna can also be frozen before baking for up to 3 months. When you’re ready to eat it, remove it from the oven, let it defrost, and cook according to the directions. If it’s still cold in the center, you may need to add 10 minutes to the cooking time.
More pasta recipes
Italian Sausage Lasagna with Mushrooms
Ingredients
- 1 pound spicy Italian sausage, casing removed
- 1 pound sliced baby bella mushrooms
- 1 small yellow onion, diced
- 1 tablespoon Italian seasoning
- 4 cloves garlic, minced
- 1 cup dry red wine
- 5 ounces baby spinach, chopped
- 1 (15 ounce) container whole milk ricotta cheese
- 1 tablespoon minced fresh basil
- ⅛ teaspoon ground nutmeg
- 2 (26 ounce) jars tomato basil pasta sauce
- 1 (9 ounce) box no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
- 2 cups shredded provolone cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400 degrees F and set the lasagna pan to the side.
- In a large skillet add spicy Italian sausage and set over medium-high heat.
- Cook for a few minutes to help break up the sausage and add in the mushrooms, onions, and Italian seasoning. Cook until the mushrooms are soft and the sausage is no longer pink, about 10 minutes. If the pan gets too dry add a little olive oil.
- Add in the garlic and cook for about 1 minute.
- Deglaze the pan with red wine and cook until the wine has cooked down, about 5 minutes.
- Add in the spinach and stir to combine until the spinach is wilted, about 2 minutes. Remove the pan from the heat.
- When the meat mixture is slightly cooled stir in the ricotta cheese, minced basil, and ground nutmeg.
- Add 1/2 cup tomato sauce to the bottom of your lasagna pan and cover with 1 layer of your no-boil lasagna noodles.
- In a small bowl add together all your cheese and toss to combine.
- Top the noodles with 1-1/2 cups of sauce, 1/3 of the meat/ricotta mixture, and 1 cup of the cheese mixture.
- Repeat this 2 more times with the noodles, sauce, meat/ricotta mixture, and shredded cheese.
- Cover the last layer with noodles, remaining sauce, and shredded cheese.
- Cover with foil and bake for 45 minutes.
- Remove the foil, bake for 15 minutes longer, remove from the oven, and let sit for about 10-15 minutes before slicing the lasagna.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This lasagna looks amazing!! I always make my sauce from scratch, easier to infuse flavors that way 🙂 Thanks for the giveaway opportunity!
id bake some chicken and some lasagna in it
Hi
What if you don’t have that expensive pan, what other pan can I use for this recipe.
Hi Jackie! You can use a 9×13 casserole dish. Thanks!
We made this lasagna for NYE. Delicious and so easy to make!