Lasagna made with sweet Italian sausage, fresh spinach and mushrooms layered with ricotta cheese in a creamy Parmigiano Reggiano Cream Sauce.
When I first created this recipe, it was for a product review of Chinet Bakeware. Since then, this Sausage, Spinach and Mushroom Lasagna has been one of our favorite meals.
It's easy to make and it's rich, robust flavor tastes incredible. Serve with a tossed salad and some garlic bread and you have a complete, delicious meal. ~Enjoy!
Equipment Needed
Ingredients Needed
No Boil Lasagna Sheets: I find these sheets super easy to use, but you can also use regular lasagna noodles that have been cooked. You'll just need to allow for extra time to cook the noodles.
Sweet Italian Sausage: Ground sausage is easier, but you can use links and remove the casings.
Olive Oil
Garlic
Sliced White Mushrooms
Fresh Spinach: If using frozen chopped spinach, defrost and drain before using.
Shredded Mozzarella Cheese
Italian Breadcrumbs
Butter
All Purpose Flour
Milk
Grated Parmigiano Reggiano Cheese
Salt
Pepper
Ground Nutmeg
make Parmigiano Reggiano Cream SAuce
First you'll want to prepare the sauce. Melt the butter in a medium saucepan; then whisk in flour forming a roux. Add the milk and whisk until smooth.
Add the cheese, salt, pepper and nutmeg and stir until the cheese melts and sauce thickens; approximately 10 minutes. Makes 4 cups.
Assemble the Sausage, Spinach and Mushroom Lasagna
In a large nonstick skillet, heat the olive oil; then add the ground sausage and cook until there is no more pink.
Next, add the garlic, spinach and mushrooms and sauté until the mushrooms start to soften and the spinach wilts; set aside.
Ladle a thin layer of the sauce on the bottom of a 9x13 casserole dish; then add 5 lasagna sheets. Top with half of the sausage mixture; then add some of the sauce to the top of the sausage and sprinkle ½ cup of the mozzarella cheese.
Place another layer of lasagna sheets, the remaining sausage mixture and remaining mozzarella cheese. Top with the last 5 lasagna sheets, pour remaining sauce over the top then sprinkle the breadcrumbs over the sauce.
Bake at 350 degrees F for 30 minutes or until the top is lightly browned and bubbly.
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Sausage, Spinach and Mushroom Lasagna
Ingredients
- 15 sheets no boil lasagna sheets
- 1 pound ground italian sausage
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 10 ounces sliced white mushrooms
- 10 ounces fresh baby spinach
- 1 cup shredded mozzarella cheese
- ¼ cup italian breadcrumbs
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 4 cup milk
- 2 cups grated parmigiano reggiano cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon ground nutmeg
Instructions
- First you'll want to prepare the sauce. Melt the butter in a medium saucepan; then whisk in flour forming a roux. Add the milk and whisk until smooth.
- Add the cheese, salt, pepper and nutmeg and stir until the cheese melts and sauce thickens; approximately 10 minutes. Makes 4 cups.
- In a large nonstick skillet, heat the olive oil; then add the ground sausage and cook until there is no more pink.
- Next, add the garlic, spinach and mushrooms and sauté until the mushrooms start to soften and the spinach wilts; set aside.
- Ladle a thin layer of the sauce on the bottom of a 9x13 casserole dish; then add 5 lasagna sheets. Top with half of the sausage mixture; then add some of the sauce to the top of the sausage and sprinkle ½ cup of the mozzarella cheese.
- Place another layer of lasagna sheets, the remaining sausage mixture and remaining mozzarella cheese. Top with the last 5 lasagna sheets, pour remaining sauce over the top then sprinkle the breadcrumbs over the sauce.
- Bake at 350 degrees F for 30 minutes or until the top is lightly browned and bubbly. Cut into 12 pieces.
Notes
Nutrition
KRISTINE says
RICE-A-RONI CASSEROLE TO TAKE TO pOT LUCK!
LANCEANDKRISTINE@AOL.COM
THANKS A BUNCH!
SandyN says
A chocolate cake to take to someone.
Lisa Ann says
To be able to bake something with cheese & not need to clean it would be heavenly! Thanks for sharing!
trippwojohn says
I have had a craving for a good chicken parmesan...
trippwojohn AT gmail DOT com
Rich Fletcher says
Im thinking I would make a spicy cottage pie , its cold and gloomy outside, and that would be just perfect today .
Rich
Lily Zhou says
I am all for not having to wash baking pans. I am thinking of some baby back ribs with baked macaroni and cheese with herb potato chip/panko topping as side.
Lily Zhou says
Oops, forgot my email selphydeg@yahoo.com
Jaime P says
These sound great! I have a standard casserole that I make for events and these would be so much prettier than the metal ones!
Melissa C. says
Tres Leche Cake!
Sheena says
I would make lasagna or some type of dessert! What a great product! hoteatsandcooloreads@gmail.com
Julie says
pizza casserole
thanks
aunteegem@yahoo.com
Renee G says
I am thinking I would make lasagna and brownies.
rsgrandinetti@yahoo(DOT)com
Anonymous says
I would make a yummy shepherd's pie!
jenkinscamille91@yahoo.com
Pat R says
Eggplant parm would be my pick.
psrrn@aol.com
Lisa @ Lisa's Dinnertime Dish says
Your lasagna sounds amazing and so does this bakeware! I would use it to make my cheesy chicken and rice dish!
Anonymous says
Zowie, what a great idea! I love Chinet paper plates too because of the sturdiness. Our church does a lot of potlucks, so these would be PERFECT!!! For the 8x8 dish I would make lemon bars, always a hit. For the larger pans, I would make my chicken enchilada or a tater tot casserole. These pan will also be great for taking dinners for my homebound friends. I can't wait for the to hit the market. Thanks for sharing. ~patti - psm2ram@yahoo.com
Anonymous says
You can find Chinet Bakeware on their site when you vist theproduct locator...its already in the market!
Jessica Martinez says
Some kind of dessert, or chicken spaghetti, or the yummy lasagna above =)
westtxangel@ymail.com