Easy Sausage and Mushroom Lasagna
Easy Sausage and Mushroom Lasagna: A couple shortcuts make this classic pasta dish a breeze to prepare!
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.
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
Simplify your lasagna prep with this Easy Sausage and Mushroom Lasagna
Ingredients
- 1-2 tablespoons olive oil
- 1 medium onion, chopped
- 8 ounces sliced mushrooms
- 1 pound mild Italian sausage links, sliced
- 1/2 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
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 350º.
- In a large saute pan, heat 1 tablespoon of olive oil. Add onions and mushrooms and cook till soft and slightly browned. Add to large mixing bowl. Add more olive oil if needed and cook sausage till browned on both sides. Add to the onions and mushrooms. Add crushed tomatoes and diced tomatoes, salt, and water to the mixing bowl, stir to combine ingredients.
- Cover the bottom of a 9x13x2 inch greased baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with ½ of ricotta cheese, 1 cup of mozzarella cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheeses.
- 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.
Notes
Recipe adapted from Red Gold
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 416Total Fat: 30gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 70mgSodium: 886mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 25g
36 Comments on “Easy Sausage and Mushroom Lasagna”
Boy does this look good – you got some wonderful pictures of it too!
I cooked my first (no boil) lasagna recently too… it’s so much easier to do. I think it’s my new favorite method since I don’t have to burn my hands pulling apart hot noodles. 🙂 I love how your lasagna sliced… so clean…. mine is always a towering mess.
I LOVE lasagna and yours looks soo good. I like how you added chucks of sausage in there instead of the traditional ground beef.
Did I mention lasagna always remind me of Garfield? You seem to be making this quite often. Are you keeping Garfield in your home?
Hi this lasagna looks fantastic. A great change up and one I am going to try. Thanks for the recipe
This works for me. I love cooking and baking but the clean up, not so much.
I haven’t made lasagna in years, in fact I’ve probably only ever made it once! This version looks fantastic and the ingredients are wonderful too. I must say, Liz, lasagna is very difficult to photograph but you’ve done beautifully. I love the layers, the sauce, everything about it is beautiful.
So hearty and delicious, you can’t go wrong with sausage and pasta sheets together 😀
Cheers
Choc Chip Uru
Oh, I had NO IDEA you could do this. I love lasagna, and it’s not HARD to make by any means, but it is time-consuming, messy, and results in soooo many dishes to wash. Even just one less pot from boiling the noodles would be welcome. Thanks Liz!
Ooh that is easy! 😀 I’ve never heard of not cooking the noodles before…or the sauce. I never even knew it was possible. Your lasagna looks fabulous, Lizzy!
Toodles,
Tammy<3
I have never cooked pasta for my lasagna…but sauce..I usually prepared them one day before, so never tried the raw sauce. Your lasagna with mushrooms and sausage looks delectable!
Where are the mushrooms???
Thanks for noticing my omission! I sauteed 8 ounces of sliced mushrooms and will add this to the recipe.
Fantastic recipe Liz! How much mushrooms should we use?(it’s not mentioned in the ingredients)
Thank you for another wonderful post!
Oh, I like this one, Liz! Can I have some, please!? 🙂 ela
I’ve always used the no cook lasagna but this is worth a try. It looks great, Liz! Hey, how many mushrooms did you use? Inquiring minds need to know! Hang in there, Liz!