Mushroom Veggie Sausage Lasagna
Indulge in the hearty, comforting flavors of Mushroom Veggie Sausage Lasagna—an irresistible twist on classic Italian comfort food! Loaded with earthy cremini mushrooms, savory vegetarian sausage, and layers of rich tomato sauce, this meatless lasagna is a celebration of flavor and texture. Creamy ricotta cheese, a touch of Parmesan, and gooey mozzarella create the perfect balance in every bite, while a sprinkle of fresh parsley adds a burst of brightness. This family-friendly dish is perfect for both weeknight dinners and special gatherings, offering a satisfying, protein-packed meal that’s vegetarian-friendly and incredibly delicious. With its combination of fresh ingredients, vibrant spices, and golden, bubbling layers, this lasagna guarantees to impress—even the most dedicated carnivores!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 pieces Garlic cloves, minced
- 16 ounces Cremini mushrooms, sliced
- 12 ounces Vegetarian sausage, crumbled
- 28 ounces Crushed tomatoes
- 3 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Ricotta cheese
- 1 large Egg
- 0.5 cup Parmesan cheese, grated
- 3 cups Mozzarella cheese, shredded
- 3 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside, laying them flat on a baking sheet to prevent sticking.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the sliced mushrooms and cook for 5-7 minutes until they release their liquid and become tender.
Add the crumbled vegetarian sausage to the skillet and cook for 3-5 minutes, breaking apart any large pieces.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Reduce heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally.
In a medium bowl, mix the ricotta cheese, egg, grated Parmesan cheese, and 2 tablespoons of chopped parsley. Set aside.
Spread a thin layer of the sauce mixture on the bottom of a 9x13-inch baking dish.
Place 3 lasagna noodles over the sauce, slightly overlapping.
Spread one-third of the ricotta mixture over the noodles, followed by one-third of the remaining sauce and 1 cup of shredded mozzarella cheese.
Repeat the layers two more times, ending with a final layer of mozzarella cheese on top.
Cover the lasagna with aluminum foil, ensuring it does not touch the cheese, and bake in the preheated oven for 25 minutes.
Remove the foil and bake for another 20-25 minutes, or until the cheese on top is bubbly and golden brown.
Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with the remaining chopped parsley.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 9.3 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 574 mg | 44% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 929 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.
