Sausage and Mushroom Lasagna Bake
A creamy oven-baked dish featuring lasagna sheets, Italian sausage, and sliced mushrooms, perfect for a comforting dinner.
Ingredients
Pasta and Sauce
- 9 sheets Lasagna sheets
- 2 cups Marinara sauce
Meat and Vegetables
- 1 lb Italian sausage Use ground sausage and brown thoroughly.
- 8 oz Sliced mushrooms Sauté with the sausage.
Cheeses
- 1 cup Ricotta cheese Use as a filling layer.
- 1.5 cups Mozzarella cheese Shredded or thinly sliced.
- 0.5 cups Parmesan cheese Grated for topping.
Seasoning
- Salt To taste after adding sauces and cheese.
Instructions
Preparation
- Prepare all components as described before assembling the dish.
- Preheat your oven to 375°F and prepare an oven-safe 9-by-13-inch baking dish.
- Cook the lasagna sheets according to package instructions until al dente.
- In a skillet, sauté the Italian sausage and sliced mushrooms until the sausage is browned and the mushrooms are tender. Then, mix in the marinara sauce.
Assembly
- Begin layering ingredients in the dish: start with a layer of noodles, followed by ricotta cheese, then the meat and mushroom mixture, and top with mozzarella. Repeat the layers until all ingredients are used, finishing with mozzarella and a sprinkle of parmesan on top.
- Bake in the preheated oven for about 25-30 minutes, or until cheese is bubbly and golden.
- Let cool for a few minutes before serving.
- Continue baking as necessary until the center is hot and the edges are bubbling. If topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
Notes
Warm dairy gently to keep the sauce smooth. Cook watery vegetables before assembly to prevent a soggy dish. For make-ahead, prepare components and refrigerate. Reheat leftovers until hot throughout.