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Home » Recipes » Pasta Recipes

January 6, 2025 · 18 Comments

Sausage, Spinach & Mushroom Lasagna

Pasta Recipes

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collage photo of sausage lasagna
a tray of sausage lasagna
sausage, spinach and mushroom lasagna on a plate

Lasagna made with sweet Italian sausage, fresh spinach and mushrooms layered with ricotta cheese in a creamy Parmigiano Reggiano Cream Sauce.

sausage lasagna in a red baking dish

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

  • Medium Saucepan
  • Whisk
  • Large Nonstick Skillet
  • 9x13 Casserole Dish

a slice of sausage lasagna on a plate

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

sausage lasagna in a red dish

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.

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.

sausage, spinach and mushroom lasagna on a plate

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a slice of sausage lasagna on a plate

Sausage, Spinach and Mushroom Lasagna

Carrie's Experimental Kitchen
Lasagna made with sweet Italian sausage, fresh spinach and mushrooms layered with ricotta cheese in a creamy Parmigiano Reggiano Cream Sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Entree
Cuisine Italian
Servings 12

Equipment

  • Medium Saucepan
  • Whisk
  • Large Nonstick Skillet
  • 9x13 Casserole Dish

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

*Please read the entire post for additional instructions, tips and/or substitutions.

Nutrition

Calories: 417kcalCarbohydrates: 27gProtein: 21gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 75mgSodium: 806mgPotassium: 513mgFiber: 2gSugar: 5gVitamin A: 2633IUVitamin C: 8mgCalcium: 383mgIron: 2mg
Keyword pasta
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 *Originally shared April 2012/Updated text and photos January 2025. 

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Reader Interactions

Comments

  1. KRISTINE says

    May 02, 2012 at 10:09 pm

    RICE-A-RONI CASSEROLE TO TAKE TO pOT LUCK!
    LANCEANDKRISTINE@AOL.COM
    THANKS A BUNCH!

    Reply
  2. SandyN says

    May 02, 2012 at 9:13 pm

    A chocolate cake to take to someone.

    Reply
  3. Lisa Ann says

    May 02, 2012 at 6:58 pm

    To be able to bake something with cheese & not need to clean it would be heavenly! Thanks for sharing!

    Reply
  4. trippwojohn says

    May 01, 2012 at 1:39 am

    I have had a craving for a good chicken parmesan...

    trippwojohn AT gmail DOT com

    Reply
  5. Rich Fletcher says

    April 30, 2012 at 8:19 pm

    Im thinking I would make a spicy cottage pie , its cold and gloomy outside, and that would be just perfect today .
    Rich

    Reply
  6. Lily Zhou says

    April 30, 2012 at 8:31 pm

    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.

    Reply
    • Lily Zhou says

      April 30, 2012 at 8:33 pm

      Oops, forgot my email selphydeg@yahoo.com

      Reply
  7. Jaime P says

    April 30, 2012 at 6:15 pm

    These sound great! I have a standard casserole that I make for events and these would be so much prettier than the metal ones!

    Reply
  8. Melissa C. says

    April 30, 2012 at 5:17 pm

    Tres Leche Cake!

    Reply
  9. Sheena says

    April 30, 2012 at 5:02 pm

    I would make lasagna or some type of dessert! What a great product! hoteatsandcooloreads@gmail.com

    Reply
  10. Julie says

    April 30, 2012 at 12:29 pm

    pizza casserole
    thanks
    aunteegem@yahoo.com

    Reply
  11. Renee G says

    April 30, 2012 at 5:28 am

    I am thinking I would make lasagna and brownies.
    rsgrandinetti@yahoo(DOT)com

    Reply
  12. Anonymous says

    April 29, 2012 at 11:02 pm

    I would make a yummy shepherd's pie!

    jenkinscamille91@yahoo.com

    Reply
  13. Pat R says

    April 29, 2012 at 8:18 pm

    Eggplant parm would be my pick.

    psrrn@aol.com

    Reply
  14. Lisa @ Lisa's Dinnertime Dish says

    April 29, 2012 at 2:30 pm

    Your lasagna sounds amazing and so does this bakeware! I would use it to make my cheesy chicken and rice dish!

    Reply
  15. Anonymous says

    April 29, 2012 at 12:38 pm

    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

    Reply
    • Anonymous says

      April 30, 2012 at 2:35 pm

      You can find Chinet Bakeware on their site when you vist theproduct locator...its already in the market!

      Reply
  16. Jessica Martinez says

    April 29, 2012 at 12:33 pm

    Some kind of dessert, or chicken spaghetti, or the yummy lasagna above =)

    westtxangel@ymail.com

    Reply

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