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5 from 5 votes

Italian Sausage Lasagna with Mushrooms

This Italian sausage lasagna with mushrooms contains spicy Italian sausage, sliced baby bella mushrooms, baby spinach, lots of cheese, and rich tomato sauce.
Prep Time35 minutes
Cook Time1 hour 25 minutes
Total Time2 hours
Course: Main Course
Cuisine: Italian
Keyword: easy lasagna recipes, italian sausage lasagna, mushroom lasagna, mushroom red wine lasagna, pasta recipes, red wine lasagna, sausage lasagna
Servings: 6 servings
Author: Brandy O'Neill

Equipment

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

Serving: 1serving | Calories: 629kcal | Carbohydrates: 11g | Protein: 36g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 125mg | Sodium: 1278mg | Potassium: 804mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2961IU | Vitamin C: 10mg | Calcium: 666mg | Iron: 3mg