Mushroom and Sausage Lasagna is a special dish you don’t want to miss. The mushrooms are spectacularly seasoned and the sausage helps turn this lasagna into a hearty dish.
When you dig into this Mushroom and Sausage Lasagna, you’ll wonder why you don’t make it more often. The layers of great ingredients help make this dish a great addition to a comforting meal.
How often do you make lasagna? We don’t make it often in our house, but it’s always served for holidays like Christmas, Easter, and Thanksgiving. Yeah. I know. It seems strange but that was the tradition in my Italian-American home growing up.
I love a good lasagna, and almost no one makes it as good as my mom…but my husband comes close! I think it’s because he’s watched and helped my mom make hers for many years of special occasions and Sunday dinners.
Mushrooms and sausage aren’t the most traditional of ingredients for lasagna, but I know you’ll love them in this version. The mushrooms get cooked with red wine, beef broth, and fresh herbs. Big flavor!
If you’re more into vegetarian lasagna, try my Asparagus and Sweet Potato Lasagna, or my recipe for Spinach, Artichoke, and Kale Lasagna.
This lasagna has two layers of all the great ingredients, and it takes 40+ minutes to bake up bubbly and delicious. When you’re looking for a Sunday dinner meal option, this is a good one! It’s also perfect for a special occasion.
Serve this Mushroom and Sausage Lasagna with a green salad and some garlic bread, and you’ll be swooning!
How to Layer the Mushroom and Sausage Lasagna
- You’ll end up using three layers of cooked lasagna noodles.
- Start with a touch of olive oil and your favorite pasta sauce at the bottom of a baking dish.
- Add a layer of cooked lasagna noodles, overlapping them just slightly.
- Add half the mushrooms and half the cooked sausage.
- Spoon some pasta sauce over the mushrooms and sausage and gently smooth it over.
- Dollop on the ricotta cheese all across the top.
- Sprinkle on the shredded Mozzarella cheese and the Parmesan cheese.
- Add a layer of lasagna noodles and repeat the above steps.
- Finally, top with a layer of lasagna noodles covered in sauce and the cheeses.
- Bake until done. Allow to cool about 15 minutes before cutting in the lasagna.
The next time the thought of lasagna crosses your mind, make Mushrooms and Sausage Lasagna. The flavors are wonderful, and you’ll have a dish fit for any meal.
Calories
Fat
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Protein
Patricia Conte/Grab a Plate
Serves Serves 6-8
Save Recipe5 based on 10 review(s)
Ingredients
- 1/2 pound lasagna noodles, cooked
- 3/4 pound bulk Italian sausage, cooked
- 3 tablespoons olive oil, divided
- 8 ounces cremini mushrooms, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup onion, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves
- 4 ounces red wine
- 4 ounces beef broth
- 1, 24-ounce jar pasta sauce, divided
- 8 ounces ricotta cheese, divided
- 4-6 ounces shredded Mozzarella cheese, divided
- 4 ounces grated Parmesan cheese, divided
Instructions
- Preheat the oven to 350 degrees F.
- Cook the sausage, breaking it up with a spoon. Remove the sausage from the pan and set it aside.
- As the mushrooms cook, cook the lasagna noodles, then drain and set aside.
- Add 2 tablespoons olive oil to a skillet over medium heat. Add the onion and cook until it begins to soften. Add the garlic and cook for about 30 seconds.
- Add the mushrooms and cook for a few minutes.
- Add the wine, toss the mushrooms and allow the mixture to cook for 3-4 minutes.
- Add the broth, salt, black peppers, and herbs, and cook for 5-7 minutes. Remove and set aside.
- Add the remaining tablespoon of olive oil to an 8x11-inch baking dish, along with about 1/4 cup of the pasta sauce.
- Add a layer of lasagna noodles over the sauce (I used three), overlapping slightly.
- Add half the mushroom mixture and half the cooked sausage over the noodles.
- Spoon about 1/4 cup of the pasta sauce over the mushrooms and sausage and gently smooth it over.
- Dollop the ricotta cheese all across the top of the layer.
- Sprinkle on some of the shredded Mozzarella cheese and the Parmesan cheese.
- Add a layer of lasagna noodles and repeat the above steps.
- Finish the lasagna with a layer of the noodles covered in sauce and the Mozzarella and Parmesan cheeses.
- Cover and cook for about 40 minutes. Uncover the lasagna and cook for another 10 minutes or until the top browns slightly.
- Allow the lasagna to cool about 15 minutes before cutting into it.
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