Mushroom Veggie Sausage Lasagna

Indulge in the hearty, comforting flavors of Mushroom Veggie Sausage Lasagna—an irresistible twist on classic Italian comfort food! Loaded with earthy cremini mushrooms, savory vegetarian sausage, and layers of rich tomato sauce, this meatless lasagna is a celebration of flavor and texture. Creamy ricotta cheese, a touch of Parmesan, and gooey mozzarella create the perfect balance in every bite, while a sprinkle of fresh parsley adds a burst of brightness. This family-friendly dish is perfect for both weeknight dinners and special gatherings, offering a satisfying, protein-packed meal that’s vegetarian-friendly and incredibly delicious. With its combination of fresh ingredients, vibrant spices, and golden, bubbling layers, this lasagna guarantees to impress—even the most dedicated carnivores!

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 8

Ingredients

• 12 pieces Lasagna noodles
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 pieces Garlic cloves, minced
• 16 ounces Cremini mushrooms, sliced
• 12 ounces Vegetarian sausage, crumbled
• 28 ounces Crushed tomatoes
• 3 tablespoons Tomato paste
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 15 ounces Ricotta cheese
• 1 large Egg
• 0.5 cup Parmesan cheese, grated
• 3 cups Mozzarella cheese, shredded
• 3 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the lasagna noodles according to package instructions. Drain and set aside, laying them flat on a baking sheet to prevent sticking.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 4

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 5

Stir in the sliced mushrooms and cook for 5-7 minutes until they release their liquid and become tender.

Step 6

Add the crumbled vegetarian sausage to the skillet and cook for 3-5 minutes, breaking apart any large pieces.

Step 7

Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Reduce heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally.

Step 8

In a medium bowl, mix the ricotta cheese, egg, grated Parmesan cheese, and 2 tablespoons of chopped parsley. Set aside.

Step 9

Spread a thin layer of the sauce mixture on the bottom of a 9x13-inch baking dish.

Step 10

Place 3 lasagna noodles over the sauce, slightly overlapping.

Step 11

Spread one-third of the ricotta mixture over the noodles, followed by one-third of the remaining sauce and 1 cup of shredded mozzarella cheese.

Step 12

Repeat the layers two more times, ending with a final layer of mozzarella cheese on top.

Step 13

Cover the lasagna with aluminum foil, ensuring it does not touch the cheese, and bake in the preheated oven for 25 minutes.

Step 14

Remove the foil and bake for another 20-25 minutes, or until the cheese on top is bubbly and golden brown.

Step 15

Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with the remaining chopped parsley.

Nutrition Facts

Serving size	(2907.8g)

Amount per serving	% Daily Value*
Calories	4982.0

Total Fat 176.1g	0%
Saturated Fat 63.3g	0%
Polyunsaturated Fat 4.6g
Cholesterol 523.5mg	0%
Sodium 7097.3mg	0%
Total Carbohydrate 609.7g	0%
Dietary Fiber 53.9g	0%
Total Sugars 76.6g
Protein 272.1g	0%

Vitamin D 99.1IU	0%
Calcium 3410.0mg	0%
Iron 44.6mg	0%
Potassium 6121.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.0%

Protein: 21.3%

Carbs: 47.7%