Heat the olive oil in a wide semi-deep pot over medium-high heat. You can also use a dutch oven.
Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until brown, about 6-8 minutes.
Add the mushrooms, Marinara, and 3 cups water and bring to a boil.
Add in the fresh lasagna pasta or farfalle pasta and stir.
Partially cover the pot and cook stirring occasionally until the pasta is cooked and the sauce has thickened about 20 minutes.
Add in the ricotta cheese and the Romano cheese and stir them in.
Final step, add the mozzarella over the top and cover until cheese melts about 5 minutes.
Enjoy and serve alongside a salad