Quick Sausage and Mushroom Lasagna

Name: Quick Sausage and Mushroom Lasagna
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 2 packages crimini mushrooms; 1 large onion; 2 tablespoons Italian seasoning blend; 1 pound hot Italian sausages; 3 cloves garlic; 1 cup dry red wine; 4⅔ cups marinara sauce; 1 package no-cook lasagna noodles; 1 container ricotta cheese; 2 bags Italian blend grated cheese

A hearty Italian lasagna featuring hot Italian sausage, crimini mushrooms, and layers of cheese between no-cook pasta. Made with a rich marinara sauce and red wine for depth of flavor.

8 servings

1 hr 24 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 tablespoons olive oil
•2 packages crimini mushrooms
•1 large onion
•2 tablespoons Italian seasoning blend
•1 pound hot Italian sausages
•3 cloves garlic
•1 cup dry red wine
•4⅔ cups marinara sauce
•1 package no-cook lasagna noodles
•1 container ricotta cheese
•2 bags Italian blend grated cheese

Cooking Instructions

1.
Preheat oven to 400°F. Heat oil in heavy large pot over high heat. Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes. Add sausage and sautéuntil brown and cooked through, breaking up with back of spoon, about 5 minutes. Add garlic and stir 1 minute. Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.
14 min
2.
Spread 2/3 cup marinara sauce over bottom of 13x9x2-inch baking dish. Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly). Spread 1 cup sauce over noodles. Top with 1/3 of ricotta, then 1 cup grated cheese. Spoon 1/3 of sausage mixture over. Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture. Cover with 4 more noodles. Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over. Cover with foil, tenting in center to prevent cheese from touching foil. Bake lasagna 45 minutes; remove foil. Bake until bubbling at edges and cheese is browned, about 10 minutes longer. Let stand 15 minutes.
70 min

Ingredients

•2 tablespoons olive oil

•2 packages crimini mushrooms

•1 large onion

•2 tablespoons Italian seasoning blend

•1 pound hot Italian sausages

•3 cloves garlic

•1 cup dry red wine

•4⅔ cups marinara sauce

•1 package no-cook lasagna noodles

•1 container ricotta cheese

•2 bags Italian blend grated cheese

Cooking Instructions

Preheat oven to 400°F. Heat oil in heavy large pot over high heat. Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes. Add sausage and sautéuntil brown and cooked through, breaking up with back of spoon, about 5 minutes. Add garlic and stir 1 minute. Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.

14 min

Spread 2/3 cup marinara sauce over bottom of 13x9x2-inch baking dish. Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly). Spread 1 cup sauce over noodles. Top with 1/3 of ricotta, then 1 cup grated cheese. Spoon 1/3 of sausage mixture over. Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture. Cover with 4 more noodles. Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over. Cover with foil, tenting in center to prevent cheese from touching foil. Bake lasagna 45 minutes; remove foil. Bake until bubbling at edges and cheese is browned, about 10 minutes longer. Let stand 15 minutes.

70 min