Easy Sausage and Mushroom Lasagna: A couple shortcuts make this  classic pasta dish a breeze to prepare!

Slice of Easy Sausage and Mushroom Lasagna on a white plate

Easy Sausage and Mushroom Lasagna

Did you know you don’t have to cook your lasagna noodles before baking? And how about your sauce? Have you tried an uncooked version? This recipe adapted from Red Gold, purveyor of prime tomatoes, had a couple of nifty short cuts that made creating this layered pasta a wee bit simpler. I took their Easy Classic Lasagna and with a couple of tweaks transformed it into this Easy Sausage and Mushroom Lasagna.

Pan of Easy Sausage and Mushroom Lasagna

Tips for an Easier Lasagna

I’ve made tons of lasagnas..or “rizzoni” as Katie dubbed it as a toddler. But I hate how many messy dishes there are to wash when it’s all said and done. I started soaking my lasagna noodles in hot water instead of boiling them when I learned of that short cut, and when no-boil pasta came out, I tried that as well.

But the easiest time-saving trick is to make a more watery sauce and just use the pasta straight out of the box. As the lasagna cooks, the noodles absorb the excess water and are cooked to perfection. And doubly nice is that this pasta sauce is uncooked; there are definitely fewer pots and pans to wash after the prep is finished.

Red Gold also has recipes for Chicken Parmesan Lasagna, Fresh Harvest Lasagna and Eggplant Florentine Lasagna on their website…all based on the same Classic Lasagna from which this recipe was based.

Easy Sausage and Mushroom Lasagna

Easy Sausage and Mushroom Lasagna

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Additional Time 30 minutes
Total Time 2 hours 30 minutes
Yield 12 servings

Simplify your lasagna prep with this Easy Sausage and Mushroom Lasagna


  • 1-2 tablespoons olive oil
  • 1 medium onion, chopped
  • 8 ounces sliced mushrooms
  • 1 pound mild Italian sausage links, sliced
  • ½ cup water
  • 1 (28 ounce) can Crushed Tomatoes In Thick Puree
  • 2 (14.5 ounce) cans Diced Tomatoes With Basil, Garlic & Oregano
  • Salt to taste
  • 1 pound ground Italian sausage, or lean ground beef, cooked and drained
  • 1 (16 ounce) box lasagna noodles, traditional, uncooked
  • 1 (15 ounce) carton low fat ricotta cheese
  • 3 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese


  1. Preheat oven to 350º.
  2. In a large saute pan, heat 1 tablespoon of olive oil. Add onions and mushrooms and cook till soft and slightly browned.
  3. Add to a large mixing bowl.
  4. Add more olive oil to the skillet if needed and cook the sausage till browned on both sides.
  5. Add to the onions and mushrooms.
  6. Add crushed tomatoes and diced tomatoes, salt, and water to the mixing bowl, and stir to combine ingredients.
  7. Cover the bottom of a 9x13x2 inch greased baking pan with 1½ cups of the sauce mixture.
  8. Arrange ⅓ of the noodles on top of the sauce, slightly overlapped. Top with ½ of ricotta cheese, 1 cup of mozzarella cheese, and 1 cup of sauce.
  9. Repeat layers and top with the last ⅓ of noodles and the remaining sauce.
  10. Sprinkle with remaining mozzarella and Parmesan cheese.
  11. Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked. Let stand for 10 minutes before serving.

Yield: 12 servings

Total time: 2 hours.


Recipe adapted from Red Gold

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 416Total Fat: 30gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 70mgSodium: 886mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 25g


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