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Italian Sausage and Mushroom Lasagna

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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. 

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

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.

So I was crazy excited when I was asked to work with Lagostina to help showcase their awesome Lasagnera pan.

If you grew up in a house where lasagna was rarely made (my mothers 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.

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 sprinkling (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.

Do you also love lasagna? Do you wish this pan lived in your house? Well, lucky you! All you have to do is tell me what your favorite ingredients to throw in lasagna. Follow LagostinaUSA on Facebook and comment with your answer and I’ll pick a winner next week.

{Looking for even more delicious pasta recipes? Try my Pesto Chicken Caprese Pasta, One Pot Cheddar Cajun Pork Pasta, Zucchini Tomato Kale Pasta or my {20 Minute} Kalamata Olive, Tomato and Caper Pasta}

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. It's super easy to throw together and bakes up like a dream. 

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 1 hour 25 minutes

Total Time: 1 hour 55 minutes


  • 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 and set 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 in 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 cup 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.