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Italian Sausage and Mushroom Lasagna

This Italian sausage and mushroom lasagna is PACKED with spicy Italian sausage, sliced baby bella mushrooms, baby spinach, lots of cheese, and rich tomato sauce.

Italian Sausage and Mushroom Lasagna being cut out of the pan.

This post is sponsored by Lagostina and Williams-Sonoma. All opinions are my own. 

Do you know my favorite part about lasagna? The crispy edges.

Seriously, if I’m not watched I’ll sit there and just pick around the edges, eat all the crispy bits, and leave a weird crustless lasagna left for everyone else.

Luckily my family loves me so they forgive me.

Also, I haven’t made lasagna in forever because the only pan I had was not deep enough.

I would start assembling my lasagna and get annoyed halfway through because my lasagna was most definitely going to overflow in my short little glass pan.

That’s why you’ll want to make sure to use a deep lasagna pan for this recipe.

Italian Sausage and Mushroom Lasagna in a lasagna pan.

If you grew up in a house where lasagna was rarely made (my mother SWEARS it was too expensive) you probably did not grow up with a lasagna pan.

However, now that I’m an adult and I have one of these babies I’m 100% on board.

Lasagna pan with a lid.

This pan isn’t just your run-of-the-mill lasagna pan. I mean, if lasagna pans can be run of the mill.

This baby is made with durable 18/10 stainless steel with a signature mirror polish finish, it’s handcrafted in Italy, it has ergonomic and elegant stainless handles (so nice for pulling out a heavy meat and cheese filled lasagna!) and it has a fancy cherry wood and stainless steel lid. 

Basically, it’s the Italian boss of lasagna pans.

Italian Sausage and Mushroom Lasagna in a deep dish pan.

Do you know what else is the boss? This Italian sausage and mushroom lasagna!

It’s almost traditional but with a spicy Italian/mushroom/spinach/red wine twist.

Don’t worry, I didn’t forget to add lots of ricotta cheese and sprinkle (or two. or three. or four.) of Italian cheese.

Italian Sausage and Mushroom Lasagna sliced on a plate.

I actually really love the mad amount of mushrooms in this lasagna because as well know mushrooms give off a meaty texture and I’m all about the meat in my lasagna.

I mean, I love vegetarian lasagna but really just give me the meat.

Italian Sausage and Mushroom Lasagna in a large pan.

The thing I might love most about this recipe is the little glug, or two, of red wine that goes into the meat and mushroom mixture.

It leaves the majority of the bottle for drinking alongside the lasagna.

Which is 100% appropriate.

Italian Sausage and Mushroom Lasagna sliced on a plate with a fork.

More pasta recipes

This Italian sausage and mushroom lasagna is PACKED with spicy Italian sausage, sliced baby bella mushrooms, baby spinach, lots of cheese and rich tomato sauce. It's super easy to throw together and bakes up like a dream. 

Italian Sausage and Mushroom Lasagna

Author: Brandy O’Neill – Nutmeg Nanny
This Italian sausage and mushroom lasagna is PACKED with spicy Italian sausage, sliced baby bella mushrooms, baby spinach, lots of cheese, and rich tomato sauce.
5 from 5 votes
Print Pin
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings 6 servings


  • 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
  • 2 26 ounce jars tomato basil pasta sauce
  • 1 15 ounce container whole milk ricotta cheese
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon minced fresh basil
  • 1 9 ounce box no-boil lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded provolone cheese
  • 1/2 cup grated Parmesan cheese


  • 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. If the pan gets too dry add a little olive oil.
  • Add in the garlic and cook for about 1 minute.
  • Pour in the red wine and cook until the wine has cooked down.
  • Add in the spinach and stir to combine until the spinach is wilted. Remove the pan from the heat.
  • When the meat mixture is slightly cooled stir in the ricotta cheese, ground nutmeg, and minced basil.
  • 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.


Serving: 1g | Calories: 660kcal | Carbohydrates: 21g | Protein: 40g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 23g | Cholesterol: 108mg | Sodium: 1402mg | Fiber: 3g | Sugar: 7g
Course Pasta
Cuisine Italian
Keyword easy lasagna recipes, italian sausage lasagna, mushroom lasagna, mushroom red wine lasagna, pasta recipes, red wine lasagna, sausage lasagna
Did you try this recipe?Leave a comment and 5 star review!
Italian Sausage and Mushroom Lasagna pin for Pinterest.

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating


Monday 2nd of January 2023

We made this lasagna for NYE. Delicious and so easy to make!


Friday 27th of October 2017


What if you don't have that expensive pan, what other pan can I use for this recipe.


Sunday 29th of October 2017

Hi Jackie! You can use a 9x13 casserole dish. Thanks!

carol clark

Wednesday 4th of October 2017

id bake some chicken and some lasagna in it

Natalie R

Monday 2nd of October 2017

This lasagna looks amazing!! I always make my sauce from scratch, easier to infuse flavors that way :) Thanks for the giveaway opportunity!


Sunday 1st of October 2017

No ricotta here. Béchamel in my lasagna.


as seen on promo graphic


as seen on promo graphic