Quick Sausage & Mushroom Lasagna


September 2, 2014

If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.

  • Prep: 35 mins
  • Cook: 1 hr
  • Yields: 8-10 Servings


2 tablespoons olive oil

2 8-ounce packages sliced crimini (baby bella) mushrooms

1 large onion, chopped (about 2 cups)

2 tablespoons dried Italian seasoning blend

1 pound hot Italian sausages, casings removed

3 garlic cloves, pressed

1 cup dry red wine

4 2/3 cups marinara sauce (from two 26-ounce jars)

1 9-ounce package no-cook lasagna noodles

1 15-ounce container ricotta cheese

2 8-ounce bags Italian blend grated cheese (4 cups)


1Preheat oven to 400°F.

2Heat oil in heavy large pot over high heat.

3Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes.

4Add sausage and sauté until brown and cooked through, breaking up with back of spoon, about 5 minutes.

5Add garlic and stir 1 minute.

6Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.

7Spread 2/3 cup marinara sauce over bottom of 13x9x2-inch baking dish.

8Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly).

9Spread 1 cup sauce over noodles.

10Top with 1/3 of ricotta, then 1 cup grated cheese.

11Spoon 1/3 of sausage mixture over.

12Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture.

13Cover with 4 more noodles.

14Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over.

15Cover with foil, tenting in center to prevent cheese from touching foil.

16Bake lasagna 45 minutes; remove foil.

17Bake until bubbling at edges and cheese is browned, about 10 minutes longer.

18Let stand 15 minutes.


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