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.
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.
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.
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.
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.
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.
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.
More pasta recipes
- Craving a fall pasta? Try my Butternut Squash Sausage Pasta.
- Want something like pasta but with no noodles? Try my Zucchini Lasagna Rolls.
- Need and easy and fast pasta recipe? Try my Chicken Broccoli Ziti.
- Love one pot recipes? Try my One Pot Ground Chicken Fajita Pasta.
Italian Sausage and Mushroom Lasagna
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
- 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
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. 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.