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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.
I am so excited for this giveaway! The Lagostina Heritage Lasagnera pan is gorgeous!
I love it’s sturdiness, handles and beautiful cherry wood cover. I broke my old pan and have had trouble finding one deep enough to make lasagna in.
I love a meaty lasagna and use hamburger, Italian sausage and sometimes veal. The last time I added a cup of red wine and let it simmer for a couple hours, that added a whole new dimension to the sauce. I also freshly grate whole milk mozzarella and parmesan. That extra step puts it over the top. I also use whole milk ricotta but of coarse I don’t grate that.
I love your addition of mushrooms to the dish. I will be anxious to try it.
Thank you for the opportunity to win this beautiful, functional pan.
Best wishes,
Carol
I am so excited for this giveaway! The Lagostina Heritage Lasagnera pan is gorgeous! I love it’s sturdiness, handles and beautiful cherry wood cover. I broke my old pan and have had trouble finding one deep enough to make lasagna in.
I love a meaty lasagna wih ground beef, Italian sausage and sometimes veal. The last time I added a cup of red wine and let it simmer for a couple hours and I think that added a whole new dimension to the sauce. I also freshly shred whole milk mozzarella and parmesan. That extra step puts it over the top. So much better than preshredded. I also use whole milk ricotta.
I love your addition of mushrooms to the dish. I will be anxious to try it.
Thankyou for the opportunity to win this beautifuly crafted pan.
Best wishes,
Carol
Ooops, sorry for double posting. I didn’t think it worked the first time.
Aside from the traditional ingredients, I also like to add some ground sausage mixed in with the beef.
We love lasagna made with spicy cajun fresh pork sausage, and tomato sauce made from homegrown tomatoes from the garden, and basil too!
My hubby and I both love Italian sausage, lots of mushrooms and different cheeses in our lasagna and this recipe would be perfect for our family!
That pan looks incredible – will definitely have to check out that brand. And anything that makes a hearty lasagna better is a winner in my book!
Favorite thing to add to lasagna? The wine of course!
Favorite thing to add in the future? This pan!!!
FYI, the recipe that was handed down in my family used cottage cheese instead of ricotta, probably because ricotta was not to be found in Alaska in the 50s…. I use a different recipe now, but there is definitely nothing wrong with the old one….especially the next day.
Italian sausage
No ricotta here. Béchamel in my lasagna.