Best 6 Quick Sausage And Mushroom Lasagna Recipes

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Whether you're a busy weeknight cook or simply looking for a quick and easy meal, this recipe for sausage and mushroom lasagna is sure to satisfy. Made with simple ingredients and packed with flavor, this lasagna is ready in under an hour, making it a great choice for a weeknight dinner. The combination of savory sausage, earthy mushrooms, and creamy béchamel sauce creates a hearty and satisfying dish that the whole family will love. Serve it with a side of garlic bread or a fresh salad for a complete meal.

Here are our top 6 tried and tested recipes!

QUICK SAUSAGE AND MUSHROOM LASAGNA



Quick Sausage and Mushroom Lasagna image

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

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Mushroom     Pasta     Kid-Friendly     Quick & Easy     High Fiber     Father's Day     Dinner     Ricotta     Meat     Sausage     Family Reunion     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 11

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)

Steps:

  • Preheat oven to 400°F. Heat oil in heavy large pot over high heat. Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes. Add sausage and sautéuntil brown and cooked through, breaking up with back of spoon, about 5 minutes. Add garlic and stir 1 minute. Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.
  • Spread 2/3 cup marinara sauce over bottom of 13x9x2-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. Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture. Cover with 4 more noodles. Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over. Cover with foil, tenting in center to prevent cheese from touching foil. Bake lasagna 45 minutes; remove foil. Bake until bubbling at edges and cheese is browned, about 10 minutes longer. Let stand 15 minutes.

ITALIAN SAUSAGE AND MUSHROOM LASAGNA WITH BECHAMEL SAUCE



Italian Sausage and Mushroom Lasagna with Bechamel Sauce image

The bechamel adds a little something special to this wonderful lasagna. I like to use part skim ricotta and mozzarella and low-fat milk to cut some of the fat in this dish. You won't notice the difference.

Provided by Valerie Brunmeier

Categories     World Cuisine Recipes     European     Italian

Time 2h5m

Yield 12

Number Of Ingredients 15

1 serving cooking spray
½ pound bulk mild Italian sausage
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups low-fat milk
1 pinch salt
1 pinch ground nutmeg
1 egg
1 (15 ounce) container part-skim ricotta cheese
1 tablespoon dried parsley
2 (24 ounce) jars marinara sauce, divided
1 (9 ounce) package no-boil lasagna noodles, divided
1 cup chopped cremini mushrooms, divided
1 (16 ounce) package shredded part-skim mozzarella cheese, divided
½ cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Place the sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain the sausage and set aside.
  • To make bechamel sauce, melt the butter in a saucepan over medium heat and whisk in the flour. Allow the flour and butter to cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in the salt and nutmeg and bring the sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from the heat and set aside.
  • In a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined.
  • To assemble lasagna, pour about 1 1/2 cup of marinara sauce into the bottom of the prepared baking dish and top the sauce with 4 lasagna noodles, overlapping if necessary. On the noodles, layer 1/3 of the ricotta mixture, followed by 1/3 of the cooked sausage, 1/3 cup of mushrooms, 1/4 of the bechamel sauce, 1 cup of the mozzarella cheese, 1/8 cup of the Parmesan cheese and 1 more cup of marinara sauce. Repeat the layers twice more, ending with a final layer of noodles topped with a layer of marinara sauce, bechamel sauce, the remaining mozzarella cheese, and remaining Parmesan cheese. Cover the dish with foil.
  • Bake in the preheated oven until bubbly and the noodles are tender, about 1 hour. Remove foil and bake until the top cheese layer is browned, about 5 more minutes. Allow the lasagna to stand for 10 minutes before cutting.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 31.7 g, Cholesterol 73.5 mg, Fat 20.7 g, Fiber 3.5 g, Protein 23.1 g, SaturatedFat 10.6 g, Sodium 997 mg, Sugar 10.9 g

SAUSAGE AND MIXED MUSHROOM LASAGNA



Sausage and Mixed Mushroom Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 13

1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
One 28-ounce can whole plum tomatoes, lightly crushed
Kosher salt and freshly ground pepper
Two 4-ounce packages mixed mushrooms, coarsely chopped
1 pound sweet Italian sausage, removed from casings
1 pound mozzarella cheese
Two 15-ounce containers ricotta cheese
1 large egg
3 fresh lasagna sheets (about 7 ounces)
2 tablespoons chopped fresh parsley
Serving suggestions: Green salad and garlic bread

Steps:

  • Preheat the oven to 350 degrees F. In a medium pot heat 1 tablespoon of the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes with their juices, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook until the tomatoes soften and the sauce thickens, 20 minutes, breaking up the tomatoes with a spoon as they soften. Reserve 2/3 cup of the sauce for assembling the lasagna and set the rest aside.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, 5 to 7 minutes. Add the sausage and continue to cook, breaking the sausage up with a spoon, until the sausage is browned and cooked through, another 10 minutes. Add the tomato sauce and stir to combine.
  • Thinly slice about a quarter of the mozzarella and set aside; grate the rest on a box grater. Combine the grated cheese with the ricotta and the egg. Spread the reserved 2/3 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Top with 1 pasta sheet, a third of the ricotta mixture and a third of the meat sauce. Repeat with the remaining pasta, ricotta and meat sauce. Cover with foil and bake until the sauce is bubbling around the edges and the pasta is tender, about 45 minutes. Remove the foil, top with the sliced mozzarella and continue to bake until the cheese is melted, 15 minutes more. Let stand for 20 minutes and sprinkle with chopped parsley before serving with a green salad and some garlic bread.

MUSHROOM LASAGNA WITH HOT SAUSAGE AND SPINACH



Mushroom Lasagna with Hot Sausage and Spinach image

Hot sausage gives this Alfredo mushroom lasagna a nice kick and it's easy to make using jarred sauce and no-boil noodles. A slice of heaven on your plate!

Provided by JANINEGOODWIN

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h40m

Yield 10

Number Of Ingredients 11

nonstick cooking spray
6 (3.5 ounce) links hot Italian sausage links, casings removed
2 large onions, sliced
1 (16 ounce) package sliced fresh mushrooms
1 (10 ounce) package fresh spinach
1 (16 ounce) container part-skim ricotta cheese
1 large egg, beaten
2 (15 ounce) jars Alfredo sauce
½ cup milk
1 (8 ounce) package no-boil lasagna noodles
1 (16 ounce) package shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking dish with cooking spray. Slice sausage links.
  • Heat a large skillet over medium heat. Cook and stir sausage and onions in the hot skillet until sausage is browned, 5 to 7 minutes. Add mushrooms and continue cooking until soft and browned, about 5 minutes. Remove from heat. Drain excess grease.
  • Place spinach in a medium bowl. Microwave, uncovered, for 3 1/2 minutes. Pour in ricotta cheese and beaten egg. Stir well until blended.
  • Combine Alfredo sauce and milk in a medium bowl. Mix well.
  • Spread about 1/2 cup sauce evenly on the bottom of the prepared baking dish. Place 3 uncooked noodles over sauce. Spread 1/2 of the spinach mixture over the noodles followed by 1/2 of the sausage mixture. Sprinkle with 1/3 of the mozzarella cheese. Place 3 more noodles on top and pour 1 1/2 cups sauce over noodles. Spread remaining spinach mixture over top of noodles followed by remaining sausage mixture. Sprinkle with another 1/3 of mozzarella. Place 3 more noodles over the mozzarella and pour remaining sauce evenly on top. Sprinkle with remaining mozzarella.
  • Spray a sheet of aluminum foil with cooking spray and cover the dish tightly, sprayed-side down.
  • Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue to bake until noodles are soft and lasagna is bubbly, 10 to 15 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 638 calories, Carbohydrate 23.5 g, Cholesterol 127.4 mg, Fat 46.8 g, Fiber 2 g, Protein 33.2 g, SaturatedFat 20.4 g, Sodium 1549.5 mg, Sugar 6.3 g

SAUSAGE & MUSHROOM LASAGNE



Sausage & mushroom lasagne image

Treat yourself to an indulgent solo supper with this pork sausage, mushroom, garlic and thyme pasta dish

Provided by Good Food team

Categories     Main course

Time 45m

Number Of Ingredients 11

½ tbsp olive oil
2 good-quality pork sausages , meat squeezed from the skins and cut into chunks
1 garlic clove , crushed
140g chestnut mushroom , sliced
1 thyme sprig , leaves removed
½ tbsp sundried tomato paste
10 cherry tomatoes
2 tbsp crème fraîche
½ tsp Dijon mustard
25g mature cheddar , grated
3 lasagne sheets

Steps:

  • Heat the oil in frying pan and tip in the sausagemeat. Use a fork and wooden spoon to break up the meat as it cooks (it should look like mince). When browned and slightly crisp, add the garlic, mushrooms and thyme. Fry for 4-5 mins until the mushrooms are soft and golden.
  • Cook the lasagne sheets following pack instructions, then drain. Stir the tomato paste, cherry tomatoes and 2 tbsp water into the sausage mixture. Cover and simmer for 6 mins. Remove the lid and crush the tomatoes with the back of your spoon, so that they break up a little. Bubble for a few mins and add seasoning.
  • Put the crème fraîche, mustard, most of the cheddar and a little seasoning in a pan and melt together over a low heat.
  • Heat the grill to high. Lay 1 sheet of lasagne in the bottom of a serving dish, letting it fold over on itself in places. Top with some of the sausage mixture and another lasagne sheet. Repeat the process, finishing with a layer of sausage mixture. Pour over the cheese sauce, and sprinkle with then remaining cheese, then grill until the top is bubbling.
  • To make accompanying garlic bread: Heat oven to 200C/220C fan/gas 6. Cut 4-5 slices in 1 small bread roll (petit pain), making sure not to cut all the way through. Spread garlic butter in each gap. Wrap the roll in foil and bake for 8 mins. Unwrap the roll and bake for a further 5-6 mins.

Nutrition Facts : Calories 751 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 2.9 milligram of sodium

SAUSAGE AND MUSHROOM LASAGNA



Sausage and Mushroom Lasagna image

Absolutely the best lasagna I have ever had. Whenever I am cooking for some one new, I start with this recipe.

Provided by Gingers Place

Categories     European

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 (8 ounce) packages baby 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

Steps:

  • Heat oven to 400 degrees.
  • Heat oil in large pot. Add mushrooms, onion, and seasoning blend; saute until vegetables begin to soften, about 6 minutes.
  • Add sausage and saute until brown and cook through, breaking up with back of spoon, about 5 minutes.
  • Add garlic and stir for 1 minute.
  • Add wine; cook until almost all liquid evaporates, scraping up brown bits, about 2 minutes. Set aside.
  • 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.
  • Top with 1/3 cup ricotta, then 1 cup grated Italian cheese.
  • Spoon 1/3 of sausage mixture over cheese layer.
  • Repeat two more times. Sauce, noodles, ricotta, cheese, sausage.
  • 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.

Nutrition Facts : Calories 892.6, Fat 62.2, SaturatedFat 24.3, Cholesterol 146.5, Sodium 1776.2, Carbohydrate 38.5, Fiber 6.1, Sugar 20.7, Protein 32.9

Tips:

  • For a richer flavor, use a combination of Italian sausage and ground beef.
  • If you don't have any fresh mushrooms, you can use 1 (10 ounce) can of sliced mushrooms, drained.
  • To save time, you can use no-boil lasagna noodles.
  • If you don't have any ricotta cheese, you can use cottage cheese instead.
  • For a vegetarian version of this recipe, omit the sausage and add an extra cup of vegetables, such as zucchini or bell peppers.

Conclusion:

This quick and easy sausage and mushroom lasagna is a delicious and hearty meal that's perfect for a busy weeknight. It's also a great way to use up leftover sausage and mushrooms. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will love.

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