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Quick Sausage and Mushroom Lasagne

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This hearty sausage and mushroom lasagna is a clever spin on the Italian-American classic, swapping traditional minced beef for spicy sausage meat and earthy chestnut mushrooms. The result is a deeply savoury, high-protein bake with layers of rich red wine sauce and creamy ricotta. By using no-cook lasagna sheets and shop-bought marinara, you can cut down on prep time without sacrificing any of the comforting, homemade flavour that makes this dish a family favourite.

Perfect for a busy weeknight or a relaxed weekend gathering, this recipe provides a substantial meal that remains satisfyingly light thanks to the ricotta base. Serve it with a crisp green salad and some crusty garlic bread to soak up the delicious juices. It is an excellent choice for those looking for a high-protein dinner that feels truly indulgent while being simple enough for any home cook to master.

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Ingredients for Quick Sausage and Mushroom Lasagne

  • 2 tablespoons olive oil

  • 2 230g packages sliced crimini (baby bella) mushrooms

  • 1 large onion, chopped (about 475ml )

  • 2 tablespoons dried Italian seasoning blend

  • 450g hot Italian sausages, casings removed

  • 3 garlic cloves, pressed

  • 240ml dry red wine

  • 1125ml marinara sauce (from two 725g jars)

  • 1 250g package no-cook lasagne noodles

  • 1 425g container ricotta cheese

  • 2 230g bags Italian blend grated cheese (450g )

How to make Quick Sausage and Mushroom Lasagne

Preheat oven to 204°C. Heat oil in heavy large pot over high heat. Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes. Add sausage and sautéuntil 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 160ml marinara sauce over bottom of 13x9x2-inch baking dish. Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly). Spread 240ml sauce over noodles. Top with 1/3 of ricotta, then 120g grated cheese. Spoon 1/3 of sausage mixture over. Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture. Cover with 4 more noodles. Spoon remaining 240ml sauce over; sprinkle remaining 240ml grated cheese over. Cover with foil, tenting in centre to prevent cheese from touching foil. Bake lasagne 45 minutes; remove foil. Bake until bubbling at edges and cheese is browned, about 10 minutes longer. Let stand 15 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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