Cheesy Sausage Mushroom Lasagna
Indulge in the ultimate comfort food with this Cheesy Sausage Mushroom Lasagna, a hearty and flavor-packed casserole that’s perfect for family dinners or special occasions. Layers of perfectly cooked lasagna noodles are nestled between a rich, savory Italian sausage and mushroom tomato sauce, creamy ricotta cheese mixture, and ooey-gooey mozzarella for a satisfying bite every time. Aromatic garlic, onion, and a blend of Italian herbs elevate the sauce, while fresh parsley adds a final pop of brightness. This baked lasagna is golden, bubbly, and irresistible—exactly what you need to warm up on a cozy evening. It’s a crowd-pleasing dish that can serve up to eight, making it ideal for gatherings or meal prepping for the week ahead.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 1 pound Italian sausage
- 8 ounces Mushrooms
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 cloves Garlic cloves
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 15 ounces Ricotta cheese
- 1 Egg
- 0.5 cup Parmesan cheese
- 4 cups Mozzarella cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and lay them flat on a sheet of parchment paper to prevent sticking.
In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Stir in the Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
Add the chopped mushrooms and cook until softened, about 5 minutes.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, 1 teaspoon of salt, and black pepper. Simmer the sauce for 10-15 minutes, stirring occasionally.
In a separate bowl, combine the ricotta cheese, egg, Parmesan cheese, and 1 tablespoon of chopped fresh parsley. Mix until well combined.
Spread 1/2 cup of the meat sauce onto the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the sauce.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining meat sauce, and 1 cup of shredded mozzarella cheese.
Repeat the layers two more times (noodles, ricotta mixture, meat sauce, mozzarella).
Top the final layer with the remaining 1 cup of mozzarella cheese and a sprinkle of fresh parsley.
Cover the dish with aluminum foil, ensuring the foil does not touch the cheese.
Bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.
Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
1073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1701 mg | 74% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 10.8 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 864 mg | 66% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 954 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
