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  • 2 Tbs. olive oil
  • 2 8-oz. packages sliced crimini (baby bella) mushrooms
  • 1 large onion, chopped
  • 2 Tbs. dried Italian seasoning blend
  • 1 Pound hot or mild sausage, casings removed (I used mild)
  • 3 garlic cloves, pressed
  • 1 cup dry red wine
  • 4 cups marinara sauce (two 26 oz. jars)
  • 1 9 oz. package no cook lasagna noodles
  • 1 15 oz. container ricotta cheese
  • 2 8-ounce bags Italian blend grated cheese



Step 1

Preheat oven to 400.  Heat oil in heavy large pot over high heat.  Add mushrooms, onion, and seasoning blend; saute until vegetables begin to soften, about 6 minutes.  Add sausage and saute until 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 13x9 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 two 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.

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