There’s just something about lasagna that feels like a warm hug. It’s cozy, comforting, and one of those dishes that instantly makes dinner feel a little more special without needing hours in the kitchen. This Easy Sausage and Mushroom Lasagna is one of those recipes
This version keeps things simple with no-cook noodles, a rich sausage and mushroom filling, and plenty of cheesy layers that bake up bubbly and golden. It’s classic, unfussy, and exactly the kind of meal that makes everyone linger at the table just a little longer.
Jump to:
Why You'll Love This Recipe
- No-cook lasagna noodles make prep fast and stress-free
- Savory Italian sausage and mushrooms add depth and heartiness
- Uses store-bought marinara—but still tastes homemade
- Perfect for weekends, entertaining, or make-ahead meals
- Even better the next day (hello, leftovers)
This is the kind of recipe that feels impressive but doesn’t require perfection. If your layers aren’t flawless? Totally fine. It all bakes together beautifully.
Ingredient Notes & Easy Swaps
- Italian Sausage: Mild Italian sausage keeps the flavors balanced, but you can absolutely use spicy if that’s your thing.
- Mushrooms: Cremini mushrooms add an earthy depth. Baby bellas work great here, too.
- Marinara Sauce: Use a good-quality jarred sauce you already love, this is where a lot of the flavor comes from.
- Ricotta Cheese: Part-skim keeps things lighter without sacrificing creaminess.
- Italian Blend Shredded Cheese: A mix of mozzarella, provolone, parmesan, or romano melts beautifully and browns well.
How to Make Easy Sausage and Mushroom Lasagna
This lasagna starts by building flavor in one pan. Mushrooms, onion, and Italian seasoning are sautéed until softened, then set aside while the sausage browns. Garlic and red wine come next, adding richness and depth as you scrape up all those flavorful browned bits from the pan.
Once the filling is ready, it’s all about simple layering:
- Sauce on the bottom
- Noodles
- Ricotta
- More sauce
- Shredded cheese
- Sausage and mushroom mixture
Repeat a few times, finish with noodles, sauce, and cheese, then bake until bubbling and golden. Letting the lasagna rest before slicing is key! It helps everything set and makes for cleaner slices.
Make-Ahead, Storage & Freezing Tips
- Make Ahead: Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Bake when ready.
- Refrigerate: Store leftovers covered in the fridge for up to 4 days.
- Freeze: Lasagna freezes beautifully. Freeze baked or unbaked, tightly wrapped, for up to 3 months.
- Reheat: Warm slices covered in the oven at 350°F or gently in the microwave.
FAQ's
Yes! You’ll need to cook them according to package directions first. Drain well before layering.
Yes! And I know it’s hard to wait. Resting for about 15 minutes helps the layers hold together and prevents a soupy slice.
Absolutely. Skip the sausage and add more mushrooms, or substitute with a plant-based sausage.
Use a dry red wine like Cabernet Sauvignon, Merlot, or Chianti. If you don’t cook with wine, you can substitute broth, but the wine adds great depth.
This usually comes from excess moisture in the sauce or vegetables. Cooking off the wine and letting the lasagna rest helps a lot.
Yes, just blend it briefly for a smoother texture.
The edges should be bubbling, and the cheese on top should be lightly browned and melty.
What to Serve With Sausage and Mushroom Lasagna
- Simple green salad with vinaigrette
- Garlic bread or crusty bread
- Roasted broccoli or green beans
- A glass of red wine or sparkling water with lemon
Final Thoughts
If you make this recipe, I’d love to know how it turned out for you. Save it, share it, and don’t forget to enjoy every cheesy bite.
Let's Connect
Want more behind-the-scenes peeks, recipe drops, and food photography inspo? Come hang out with me on Instagram, Pinterest, Facebook and more. I’d love to connect with you there!
Suggested Recipes
Adapted from Bon Appetit Magazine November 2008
Easy Sausage and Mushroom Lasagna
A comforting, no-fuss lasagna layered with savory Italian sausage, sautéed mushrooms, rich marinara, and plenty of melty cheese. Made easy with no-cook noodles and perfect for weeknights or entertaining.
Ingredients
- 2 tablespoons olive oil
- 16 ounces cremini mushrooms, sliced
- 1 large onion, chopped
- 2 tablespoons dried Italian seasoning
- 1 pound hot Italian sausage, casing removed
- 3 garlic cloves, chopped
- 1 cup dry red wine
- 4 2/3 cups good quality marinara sauce (from 2 26-ounce jars)
- 9 ounce package no-cook lasagna noodles
- 1 cup part-skim ricotta cheese, divided
- 16 ounces Italian blend shredded cheese
Instructions
- Heat an oven to 400 degrees. Heat oil in a sauté pan over high heat. Add mushrooms, onion and Italian seasoning and saute until vegetables begin to soften, about 8 minutes. Remove veggies. Add sausage and saute until browned and cooked through, breaking up with a wooden spoon, about 5 minutes. Add garlic and cooked veggies back to the pan and stir for 1 minute. Add wine and cook until almost all the liquid has evaporated, scraping up any browned bits from the pan, about 8-10 minutes. Set aside.
- Spread 2/3 cup marinara sauce over the bottom of a 13x9x2 inch baking dish. Place noodles (about 4) over sauce, forming 1 layer, don’t worry if noodles slightly overlap. Spread 1/3 cup ricotta cheese on top of the noodles, followed by 1 cup marinara sauce over noodles, then 1 cup shredded cheese. Spoon 1/3 of the sausage mixture over the shredded cheese. Repeat this process 2 more times with noodles, ricotta, sauce, shredded cheese and sausage mixture. Cover with 4 more noodles and spoon remaining 1 cup sauce over top; sprinkling remaining 1 cup shredded cheese on top. Cover with foil, tenting in the center to prevent the cheese from touching the foil. Bake lasagna for 45 minutes, and then remove the foil. Bake until bubbling at the edges and cheese is browned, about 10 minutes longer. Let stand 15 minutes before serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 458Total Fat: 29gSaturated Fat: 13gUnsaturated Fat: 16gCholesterol: 68mgSodium: 982mgCarbohydrates: 22gFiber: 3gSugar: 7gProtein: 22g
*Nutrition information is an estimate and will vary.*
Leave a Reply