
Spinach, Mushroom and Italian Sausage Lasagna
My family really doesn’t love lasagna. Not just my lasagna, any lasagna. How does this happen?
Actually, my husband has grown to like it more over the years. Or he’s just being nice. For him it’s a texture thing – he’s not a big fan of ricotta cheese, so lasagnas loaded with it are a turnoff.
My kids, however? They’d rather eat a pile of vegetables. I’m not complaining, mind you, but really?? Who doesn’t like the cheesy goodness that is lasagna?

Oh well. It’s a good thing lasagna works awesomely for lunch-leftovers, and this particular batch of spinach, mushroom and Italian sausage lasagna turned out amazing!

Spinach, Mushroom & Italian Sausage Lasagna
Yield: 6
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Ingredients
- 1 24oz jar marinara sauce
- 9 cooked lasagna noodles, broken in half
- 1 15oz container ricotta cheese
- 4 cups shredded mozzarella cheese
- 2 cups shredded Parmesan cheese
- 1 large egg
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried basil
- 1/4 cup freshly chopped Italian parsley
- 2 tablespoons dried parsley
- 2 cups chopped fresh spinach
- 1/2 cup mushrooms, sliced
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 Italian sausage link, pre-cooked and sliced in bite-sized chunks
Instructions
Last Updated on February 23, 2019 by Liza Hawkins


6 Comments
Kim G
Well it looks good to me! Will be making this.
(a)Musing Foodie
Thanks, Kim!
Jeanne Kelley
A good lasagna that is easy to prepare. Thank you!
Liza Hawkins
Enjoy, Jeanne!
Joe
Made a lactose free version for my wife for mother’s day. Made my own lactose free ricotta, used Cabbot lactose free Montary Jake cheese. One of the best Spinach Lasagna recipes I have found. I also like to play with words, I am adding it to my personal “I’mA Gardner” recipe notes,
Liza Hawkins
Love to hear this!