Italian Sausage and Mushroom Lasagna with Béchamel Sauce

Italian Sausage and Mushroom Lasagna with Béchamel Sauce
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs 25 mins
  • TOTAL TIME
    2 hrs 5 mins
  • SERVING
    12 People
  • VIEWS
    97

Elevate your lasagna experience with this rich and comforting dish. The creamy béchamel sauce perfectly complements the savory Italian sausage and earthy mushrooms, creating a symphony of flavors that will delight your taste buds. A lighter take on a classic, using part-skim cheeses and low-fat milk without sacrificing any of the indulgence.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    9 g
  • Cholesterol
    45 mg
  • Fiber
    1 g
  • Protein
    12 g
  • Saturated Fat
    5 g
  • Sodium
    451 mg
  • Sugar
    4 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Image Step 02
02 Step

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

Image Step 03
03 Step

Recipe View 12 mins 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.

Image Step 04
04 Step

Recipe View 2 mins Beat egg in a medium bowl; stir in ricotta cheese and parsley until thoroughly combined. Set aside.

Image Step 05
05 Step

Recipe View 10 mins 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.

Image Step 06
06 Step

Recipe View 15 mins 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.

For a deeper mushroom flavor, sauté the cremini mushrooms with a touch of garlic before adding them to the lasagna.
If you prefer a smoother béchamel, strain the sauce through a fine-mesh sieve after cooking.
Feel free to substitute the Italian sausage with ground beef or turkey for a leaner option.
Fresh herbs like basil or oregano can be added to the ricotta mixture for an extra burst of flavor.
For a vegetarian version, omit the sausage and add more vegetables like spinach, zucchini, or bell peppers.

Mitchel Goldner

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 32 Ratings)
Total Reviews: (5)
  • Keshaun Hoeger

    This lasagna was a huge hit with my family! The béchamel sauce made it extra creamy and delicious.

  • Vergie Walkerfeil

    I added a layer of spinach to mine, and it was a great addition!

  • Thaddeus Sipes

    The instructions were clear and easy to follow, even for a beginner like me.

  • Keyon Oconner

    I loved that this recipe used no-boil noodles. It saved so much time and effort.

  • Triston Littel

    I made this for a potluck, and everyone raved about it. Will definitely make it again!

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