This hearty and flavorful sausage and mushroom lasagne is one of our favorite comfort foods during fall and winter months. The combination of the sausage, mushrooms, and red wine make such a delicious combination. The meat and mushrooms absorb all of the red wine and the seasoning, and the flavor becomes embedded it into the finished product.
One bonus of this lasagne recipe is that you do not have to spend tons of time making the sauce from scratch.
Fun Fact: Lasagna or Lasagne?
Did you know that lasagna (spelled with an a on the end) in Italian refers to one singular noodle and lasagne (spelled with an e) is multiple noodles – haha! However, to make things confusing, the American preferred spelling for the entire dish is lasagna (with an a) versus the preferred Italian spelling, lasagne.
Mushroom and Sausage Lasagne Ingredients
For this recipe, you will need one pound of Italian sausage (choose your spice – hot, mild, sweet). For ease, we buy the ground Italian sausage, but you can also buy the sausage links and remove the casings. You will also need one package of no-cook lasagne noodles, chopped yellow onion, chopped baby bella mushrooms (we buy sliced and then chop into smaller pieces), fresh minced garlic, dried Italian seasoning, nutmeg, dry red wine, your favorite pasta sauce, ricotta cheese, Italian blend shredded cheese (Italian blend consists of mozzarella, provolone, Asiago, Parmesan, and Romano). Fresh basil is an optional garnish for this lasagne recipe.
For dishes like this, we like to buy a simple pasta sauce, i.e. tomato basil, rather than something that has a strong flavor of cheese or garlic, etc. There are enough other flavors within the rest of the dish that we like to keep this part simple.
Making this Lasagne
Prepping the Sauce
First, preheat your oven to 400°F. Next, put olive oil into a pan heated to medium-high. Chop the onions and mushrooms. Then add the chopped onions, bella mushrooms, and Italian seasoning to the warm pan and sauté until they are soft, approximately 5 minutes.
Next add sausage to the pan and brown, chopping up the ground meat with a wooden spoon to cook evenly and mix with the onion and mushrooms. Once the meat is cooked, add minced garlic and cook an additional 1 minute.
Then, add the red wine and nutmeg, stir, and cook until all of the wine has evaporated. As you cook this, make sure to scrape up any browned bits off of the pan to add that extra flavor into the meat.
Assembling the Lasagne
First, in a deep 9 x 13 pan, spread a layer of pasta sauce over the bottom of the lasagna baking dish, approximately 2/3 cup. This will help to avoid the noodles sticking to the pan and so the noodles don’t get too dry. Now place one layer of lasagna noodles over the sauce. Then, spread 1/2 of 1 jar of pasta over the pasta (~ 1 cup). Spoon 1/3 of the package of ricotta cheese over the sauce by dropping spoonfuls of it over the sauce and gently spreading it with the back of the spoon. It won’t be perfectly spread, but don’t worry, as it will mix itself just fine when cooking all together in the oven. Next, sprinkle 1 cup shredded cheese over the ricotta. After that layer, spread 1 layer of sausage & veggie mixture, using 1/3 of the mixture.
Repeat this process 2 more times in order of noodles, pasta sauce, ricotta cheese, 1 cup grated cheese, and meat mixture. Then, cover with a final layer of lasagne noodles. Finally, spoon 1 more round of sauce over the top and 1 more cup of shredded cheese.
Baking the Lasagne
Cover the lasagne with foil, tenting it (folding the foil slightly in the middle so that it is not flush with the pan) over the top so the cheese is not touching and won’t stick to the foil while cooking. Then, bake for 45 minutes on 400°F. Remove the foil from the dish and bake another 10 minutes. The cheese should be browned on top, melty, and bubbling all around the edges. Remove from the oven and let it set / rest for 15 minutes. Cut & Serve!
Notes and Serving Suggestions
- The deep baking dishes are best for making lasagne, allowing room for all of the layers. But, using a shallower dish will work too. If you have a standard size baking or pyrex dish, it may only be deep enough for 2 layers (approx. 1 3/4 – 2 inches deep). You may need to reduce the layers to 2 times or make them super thin layers but work through the first layer and decide how to finish the rest.
- Also, check out these great Staub Baking Dishes that we love in our kitchen. They are deep enough for the 3 layers, and they are pretty to look at! They come in a set of 3 sizes. I use all 3 for various dishes and sometimes to reheat things in the oven. They are a great addition to your kitchen!
- This lasagne is great for a Sunday night dinner with a few guests or for a regular weeknight when you would like leftovers for the week!
- Serve with a Simple Italian Salad and your favorite Italian bread.
Sausage & Mushroom Lasagne
- Total Time: 1 hour 30 minutes
- Yield: 10 - 12 1x
Description
This is a hearty and flavorful lasagne that is one of our favorite comfort foods during fall and winter months.
Ingredients
- 1 pound Italian sausage (choose your spice – hot, mild, sweet) – we buy the ground italian sausage, but you can also buy the sausage in the casings and remove the casings
- 1 – 9 oz package no-cook lasagne noodles
- 1 large onion, chopped
- 1 – 8 oz package baby bella mushrooms, chopped
- 4 cloves garlic, minced
- 2 T dried Italian seasoning
- 1 cup dry red wine
- 4 cups of marinara sauce or pasta sauce (you’ll need 2 – 26 oz jars)
- 1 – 15 oz container of ricotta cheese
- 16 oz Italian blend shredded cheese
- 1/2 tsp nutmeg
Instructions
- Preheat oven to 400°F.
Preparing the sauce:
- Put olive oil into a pan heated to medium-high. Add chopped onions, chopped Bella mushrooms, and Italian seasoning. Sauté vegetables until they are soft, approximately 5 minutes.
- Add sausage to the pan and brown, chopping up the ground meat with a wooden spoon to cook evenly and mix with the onion and mushrooms. Once the meat is cooked, add minced garlic and cook an additional 1 minute.
- Then add the red wine and nutmeg, stir, and cook until all of the wine has evaporated. Make sure to scrape up any browned bits off of the pan to add that extra flavor into the meat.
Assembling the Lasagne:
- In a 9 x 13, spread a layer of pasta sauce over the bottom of the lasagna baking dish, approximately 2/3 cup. This will help to avoid the noodles sticking to the pan and so the noodles don’t get too dry.
- Place one layer of lasagna noodles over the sauce. Spread 1/2 of 1 jar of pasta over the pasta (~ 1 cup). Spoon 1/3 of the package of ricotta cheese over the sauce by dropping spoonfuls of it over the sauce and gently spreading it. It won’t be perfectly spread, but don’t worry it will mix itself just fine when cooking all together in the oven. Next, sprinkle 1 cup shredded cheese over the ricotta. Then spread 1 layer of sausage & veggie mixture, use 1/3 of the mixture.
- Repeat this process 2 more times in order of noodles, pasta sauce, ricotta cheese, 1 cup grated cheese, and meat mixture. Cover with final layer of lasagne noodles. Spoon 1 more round of sauce over the top and 1 more cup of shredded cheese.
Baking the Lasagne:
- Cover the lasagne with foil, tenting it over the top so the cheese is not touching and won’t stick to the foil while cooking. Bake for 45 minutes on 400°F .
- Remove the foil from the dish and bake another 10 minutes. The cheese should be browned on top, melty, and bubbling all around the edges.
- Remove from the oven and let it set / rest for 15 minutes.
- Cut, serve, and enjoy!
Notes
- The deep baking dishes are best for making lasagne, allowing room for all of the layers. But using a shallower dish will work too. If you have a standard size baking or Pyrex dish, it may only be deep enough for 2 layers (approx. 1 3/4 – 2 inches deep). You may need to reduce the layers to 2 times or make them super thin layers but work through the first layer and decide how to finish the rest. Also, check out these great Staub baking dishes that we love in our kitchen. These are deep baking dishes that will allow for the 3 layers, and they are beautiful dishes as well.
- Prep Time: 35
- Cook Time: 55
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