Sausage and Mushroom Lasagna

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“Absolutely the best lasagna I have ever had. Whenever I am cooking for some one new, I start with this recipe.”
1hr 5mins

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 2 (8 ounce) packagesbaby bella mixed mushrooms
  • 1 large onion, chopped
  • 2 tablespoons dried Italian seasoning
  • 1 lb hot Italian sausage, casings removed
  • 3 garlic cloves, pressed
  • 1 cup dry red wine (have successfully substituted water)
  • 2 (26 ounce) jars marinara sauce (I use Newman's Own)
  • 2 (9 ounce) packages no-boil lasagna noodles (huge time saver)
  • 1 (15 ounce) container ricotta cheese
  • 2 (8 ounce) bags Italian cheese blend


  1. Heat oven to 400 degrees.
  2. Heat oil in large pot. Add mushrooms, onion, and seasoning blend; saute until vegetables begin to soften, about 6 minutes.
  3. Add sausage and saute until brown and cook through, breaking up with back of spoon, about 5 minutes.
  4. Add garlic and stir for 1 minute.
  5. Add wine; cook until almost all liquid evaporates, scraping up brown bits, about 2 minutes. Set aside.
  6. Spread 2/3 cup marinara over bottom of a 13x9x2 baking dish. Spread a layer of noodles over sauce. Spread 1 cup of sauce over noodles.
  7. Top with 1/3 cup ricotta, then 1 cup grated Italian cheese.
  8. Spoon 1/3 of sausage mixture over cheese layer.
  9. Repeat two more times. Sauce, noodles, ricotta, cheese, sausage.
  10. Cover loosely with foil and bake for 45 minutes; remove foil and bake until top browns (broiler works well too). Let stand for 15 minutes.Freezes well.

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