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Mushroom, Sausage and Roasted Red Pepper Lasagna With Your Sauce

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“I started making this when someone gave me a jar of roasted red pepper sauce from a gourmet deli, now I create my own. The flavor combination cannot be beat! If you regularly have containers of homemade marinara in your freezer then you'll love this. Great with a green salad and garlic vinaigrette like my Garlic Vinaigrette. Serve a big, bold red wine with this and you can't go wrong!”
36hrs 45mins

Ingredients Nutrition


  1. Preheat the oven to 350 degrees.
  2. In a bowl, stir together the ricotta, Parmi, egg, salt and pepper.
  3. In a large saute pan over medium heat, warm the olive oil add the sausage and cook until lightly bowned, about 10 minutes.
  4. Set the sausage on a paper towl to drain on the side.
  5. Add the mushrooms to the hot pan and saute about 8 minutes, until golden brown.
  6. Transfer the mushrooms to a bowl and add the sausage and parsley and mix with the red peppers and the marinara sauce.
  7. Spread 1 cup of the Marinara sauce on the bottom of the lasagna pan.
  8. Place 1/4 of the noodles on top of the sauce in a single layer.
  9. Spread 1/3 of the ricotta mixture on top of the noodles.
  10. Spread 1 cup of the mozzarella cheese over the ricotta mixture.
  11. Repeat twice.
  12. Finish with mozzarella.
  13. You will have leftover Marinara sauce to serve at the table.
  14. Cover and bake for 45 minutes.
  15. Uncover and continue baking another 30 minutes, or until the lasagna is golden and bubbling.
  16. Let stand for 15 minutes before serving.
  17. Heat the remaining Marinara Sauce and serve as a topping.
  18. .

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