Italian Sausage Lasagna with Mushrooms

Name: Italian Sausage Lasagna with Mushrooms
Prep time: 35 min
Cook time: 1 h 25 min
Total time: 2 h
Yield: 6 servings
Ingredients: 1 pound spicy Italian sausage; 1 pound sliced baby bella mushrooms; 1 small yellow onion; 1 tablespoon Italian seasoning; 4 cloves garlic; 1 cup dry red wine; 5 ounces baby spinach; 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

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5.0

15 reviews

Excellent

Prep Time
35 mins
Cook Time
1 hr 35 mins
Total Time
2 hrs
Servings
6 servings
Calories
629 kcal
Course
Main Course
Cuisine
Italian

Italian Sausage Lasagna with Mushrooms

Angela Baker

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This Italian sausage lasagna with mushrooms contains spicy Italian sausage, sliced baby bella mushrooms, baby spinach, lots of cheese, and rich tomato sauce.

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Ingredients

Servings

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

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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.

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Nutrition Information

Show Details

Serving 1serving Calories 629kcal (31%) Carbohydrates 11g (4%) Protein 36g (72%) Fat 46g (71%) Saturated Fat 22g (110%) Polyunsaturated Fat 4g Monounsaturated Fat 17g Cholesterol 125mg (42%) Sodium 1278mg (53%) Potassium 804mg (23%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 2961IU (59%) Vitamin C 10mg (11%) Calcium 666mg (67%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 629 kcal

% Daily Value*

Serving	1serving
Calories	629kcal	31%
Carbohydrates	11g	4%
Protein	36g	72%
Fat	46g	71%
Saturated Fat	22g	110%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	17g	85%
Cholesterol	125mg	42%
Sodium	1278mg	53%
Potassium	804mg	17%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	2961IU	59%
Vitamin C	10mg	11%
Calcium	666mg	67%
Iron	3mg	17%