“This is a very good lasagna! Use the deepest dish you have or you may have to leave off a layer. I was able to fit everything into a 13 x 9 x 2" pan, by pressing down gently on each layer. It is essential to let it rest for 15 minutes after baking so it can be neatly cut into pieces that hold their shape. I have baked this, then frozen it and just reheat, it travels well. If possible, use flat no-cook lasagna noodles, they look and taste more like homemade than the curly kind. I have also added spinach to the ricotta cheese with excellent results. This is adapted from Bon Appetit, Nov. 2008. Hope you enjoy!”
1hr 40mins

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 2 (8 ounce) packagessliced baby bella mushrooms
  • 1 large onion, chopped (about 2 cups)
  • 2 tablespoons dried Italian seasoning
  • 14 teaspoon nutmeg
  • 1 lb Italian sausage, casings removed
  • 3 garlic cloves, pressed
  • 1 cup dry red wine
  • 4 23 cups marinara sauce (from two 26-ounce jars)
  • 1 (9 ounce) packageno-cook lasagna noodles
  • 1 (15 ounce) container ricotta cheese
  • 2 (8 ounce) bagsitalian blend grated cheese (4 cups)


  1. Preheat oven to 400°F.
  2. Heat oil in heavy large pot over medium-high heat. Add mushrooms, onion, nutmeg, and italian seasoning; sauté until vegetables begin to soften, about 6 minutes.
  3. Add sausage and sauté until brown and cooked through, breaking up with back of spoon, about 10 minutes.
  4. Add garlic and stir 1 minute.
  5. Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 10 minutes. Set aside.
  6. Spread 2/3 cup marinara sauce over bottom of 13 x 9 x 2-inch baking dish. Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly). Spread 1 cup sauce over noodles. Top with 1/3 of ricotta, then 1 cup grated cheese. Spoon 1/3 of sausage mixture over.
  7. Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture.
  8. Cover with 4 more noodles.
  9. Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over.
  10. Cover with foil, tenting in center to prevent cheese from touching foil.
  11. Bake lasagna 45 minutes; remove foil. Bake until bubbling at edges and cheese is browned, bout 10 minutes longer.
  12. Let stand 15 minutes before serving.

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