Italian Sausage Lasagna with Mushrooms
User Reviews
5
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Prep Time
35 mins
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Cook Time
1 hr 25 mins
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Total Time
2 hrs
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Servings
6 servings
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Calories
629 kcal
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Course
Main Course
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Cuisine
Italian
Italian Sausage Lasagna with Mushrooms
Description
This lasagna recipe starts by cooking spicy Italian sausage with baby bella mushrooms and diced onions infused with Italian seasoning. Garlic is added late, and red wine deglazes the pan, enriching the sauce base. Chopped baby spinach softens into the hot mixture, which is then mixed with ricotta cheese, fresh minced basil, and a hint of nutmeg to balance richness and aroma. This creamy filling contrasts the savory meat and vegetable components.
The lasagna is assembled by layering no-boil noodles with tomato basil sauce, followed by portions of the ricotta-meat filling and a blend of shredded mozzarella, provolone, and grated Parmesan cheeses. The layering ensures even cooking and melding of flavors as the lasagna bakes to a bubbly, golden finish. The mushrooms add an earthiness and soften the texture, complementing the spicy sausage without overpowering it.
This dish is suitable as a main course comfort meal, serving multiple guests or providing leftovers. The no-boil noodles simplify preparation without sacrificing texture. The red wine reduces to enhance umami and flavor complexity. The mixture of cheeses creates a creamy, melty texture that balances the robust meat and mushroom elements.
Ingredients
- 1 pound spicy Italian sausage casing removed
- 1 pound baby bella mushroom sliced
- 1 small yellow onion diced
- 1 tablespoon Italian seasoning
- 4 cloves garlic minced
- 1 cup red wine dry
- 5 ounces baby spinach chopped
- 1 (15 ounce) container ricotta cheese whole milk
- 1 tablespoon basil minced, fresh
- ⅛ teaspoon ground nutmeg
- 2 (26 ounce) jars tomato basil pasta sauce
- 1 (9 ounce) box lasagna noodles no-boil
- 2 cups mozzarella cheese shredded
- 2 cups provolone cheese shredded
- 1/2 cup Parmesan Cheese grated
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 Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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