Name: Italian Sausage and Mushroom Lasagna with Béchamel Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Cooking spray -; Bulk mild Italian sausage - ½ pound; Butter - 3 tablespoons; All-purpose flour - 3 tablespoons; Low-fat milk - 2 cups; Salt - 1 pinch; Ground nutmeg - 1 pinch; Egg - 1 large; Part-skim ricotta cheese - 1 (15 ounce) container; Dried parsley - 1 tablespoon; Marinara sauce - 2 (24 ounce) jars; No-boil lasagna noodles - 1 (9 ounce) package; Chopped cremini mushrooms - 1 cup; Shredded part-skim mozzarella cheese - 1 (16 ounce) package; Grated Parmesan cheese - ½ cup

Italian Sausage and Mushroom Lasagna with Béchamel Sauce

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Italian Sausage and Mushroom Lasagna with Béchamel Sauce

1. Cooking spray -

2. Bulk mild Italian sausage - ½ pound

3. Butter - 3 tablespoons

4. All-purpose flour - 3 tablespoons

5. Low-fat milk - 2 cups

6. Salt - 1 pinch

7. Ground nutmeg - 1 pinch

8. Egg - 1 large

9. Part-skim ricotta cheese - 1 (15 ounce) container

10. Dried parsley - 1 tablespoon

11. Marinara sauce - 2 (24 ounce) jars

12. No-boil lasagna noodles - 1 (9 ounce) package

13. Chopped cremini mushrooms - 1 cup

14. Shredded part-skim mozzarella cheese - 1 (16 ounce) package

15. Grated Parmesan cheese - ½ cup

How to cook deliciously - Italian Sausage and Mushroom Lasagna with Béchamel Sauce

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.

2. Stage

Place sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain and set aside.

3. Stage

To make béchamel sauce, melt butter in a saucepan over medium heat and whisk in flour. Cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in salt and nutmeg. Bring sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from heat and set aside.

4. Stage

Beat egg in a medium bowl; stir in ricotta cheese and parsley until thoroughly combined. Set aside.

5. Stage

To assemble lasagna, pour about 1 1/2 cups marinara sauce into the bottom of the prepared baking dish. Top sauce with 4 lasagna noodles, overlapping if necessary. Layer 1/3 of the ricotta mixture, followed by 1/3 of the sausage, 1/3 cup mushrooms, 1/4 of the béchamel sauce, 1 cup mozzarella cheese, 1/8 cup Parmesan cheese, and 1 more cup marinara sauce over noodles. Repeat the layers twice more, ending with a final layer of noodles topped with remaining marinara sauce, béchamel sauce, mozzarella, and Parmesan cheese. Cover the dish with foil.

6. Stage

Bake in the preheated oven until bubbly and noodles are tender, about 1 hour. Remove the foil and bake until the top cheese layer is browned, about 5 more minutes. Allow lasagna to stand for 10 minutes before cutting.