Sausage and Mushroom Lasagna
Indulge in the ultimate comfort food with this Sausage and Mushroom Lasagna, a hearty and flavorful twist on the classic Italian dish. Layers of al dente lasagna noodles are stacked with a rich sausage and mushroom tomato sauce, creamy ricotta blended with Parmesan and fresh parsley, and melted mozzarella that bubbles to golden perfection. The earthy mushrooms and savory Italian sausage create a robust filling, while aromatic garlic, basil, and oregano infuse every bite with bold, Tuscan-inspired flavors. Perfect for feeding a crowd or satisfying weeknight cravings, this baked lasagna recipe is easy to prep and delivers restaurant-quality results straight from your oven. Serve it with a side of crusty garlic bread and a crisp green salad for a full Italian feast!
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 1 pound Italian sausage
- 2 tablespoons olive oil
- 8 ounces button or cremini mushrooms, sliced
- 3 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 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
- 1 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- 2 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.
In a large skillet, heat olive oil over medium heat. Add the Italian sausage, breaking it into small pieces, and cook until browned. Remove the sausage from the skillet and set aside.
In the same skillet, add the sliced mushrooms and cook until softened and browned, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Return the cooked sausage to the skillet. Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Simmer the sauce for 10 minutes, allowing the flavors to meld.
In a medium bowl, mix the ricotta cheese, egg, grated Parmesan, and chopped parsley until well combined.
Spread a thin layer of the sausage and mushroom sauce on the bottom of a 9x13-inch baking dish. Place 3-4 lasagna noodles on top of the sauce, slightly overlapping them.
Spread one-third of the ricotta mixture over the noodles, followed by one-third of the shredded mozzarella cheese. Spoon one-third of the sausage and mushroom sauce over the cheese layer.
Repeat the layering process two more times, finishing with a layer of sauce and topping it with the remaining mozzarella cheese.
Cover the baking dish with aluminum foil (lightly greased to prevent sticking) and bake for 25 minutes.
Remove the foil and bake uncovered for another 20-25 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
6478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.4 g | 398% | |
| Saturated Fat | 134.8 g | 674% | |
| Polyunsaturated Fat | 27.1 g | ||
| Cholesterol | 1164 mg | 388% | |
| Sodium | 10142 mg | 441% | |
| Total Carbohydrate | 607.1 g | 221% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 63.6 g | ||
| Protein | 354.2 g | 708% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 5455 mg | 420% | |
| Iron | 40.3 mg | 224% | |
| Potassium | 5950 mg | 127% | |
*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.
