I love any and all lasagna’s and I have made quite a few in my day. This sausage and mushroom lasagna is delicious and full of delicious Italian sausage and mushroom flavors!

I once stayed up until 3 am making lasagna’s for a family gathering after we blessed my first born. So that should tell you my kind of lasagna devotion. I did have help from 3 of my sisters and we were delieriously tired while making them but the guests loved the lasagnas and nearly all of them were devoured.

I have been know to make all kinds of lasagnas, sausage and pumpkin RECIPE HERE, Mexican zucchini lasagna,

What you need to make sausage and mushroom lasagna:

Makes 1 – 9 x 13 pan

16 ounces lasagna pasta
1 pound Italian sausage
1 – 24 ounce jar favorite spaghetti sauce
8 ounces ricotta cheese
1 – 15 ounce can mushrooms
3 cups mozzarella

Instructions

Preheat oven to 350 F.
If using pre-boiled noodles then boil according to box instructions, drain and set aside, cook sausage and prepare toppings.
Pour some sauce on the bottom of the pan then lay down 1 layer of lasagna noodles.
Add some more sauce, sprinkle with Italian sausage, place a few dollops of ricotta cheese and a few mushrooms then mozzarella. then top with noodles again and repeat the sauce and toppings again until you are finished with toppings or the pan is full.
For the last layer pour sauce and top with cheese.
Bake for 30 minutes if using pre-boiled noodles or until cheese melts and gets bubbly.
If using oven ready lasagna bake for 45-50 minutes or until noodles can be pierced easily with a fork through the lasagna.

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5 from 1 vote