The bechamel adds a little something special to this wonderful lasagna. I like to use part skim ricotta and mozzarella and low-fat milk to cut some of the fat in this dish. You won’t notice the difference.
1 9×13-inch dish
- ½ pound bulk mild Italian sausage
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups low-fat milk
- 1 pinch salt
- 1 pinch ground nutmeg
- 1 egg
- 1 (15 ounce) container part-skim ricotta cheese
- 1 tablespoon dried parsley
- 2 (24 ounce) jars marinara sauce, divided
- 1 (9 ounce) package no-boil lasagna noodles, divided
- 1 cup chopped cremini mushrooms, divided
- 1 (16 ounce) package shredded part-skim mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- Step 1
Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Step 2
Place the sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain the sausage and set aside.
- Step 3
To make bechamel sauce, melt the butter in a saucepan over medium heat and whisk in the flour. Allow the flour and butter to cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in the salt and nutmeg and bring the sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from the heat and set aside.
- Step 4
In a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined.
- Step 5
To assemble lasagna, pour about 1 1/2 cup of marinara sauce into the bottom of the prepared baking dish and top the sauce with 4 lasagna noodles, overlapping if necessary. On the noodles, layer 1/3 of the ricotta mixture, followed by 1/3 of the cooked sausage, 1/3 cup of mushrooms, 1/4 of the bechamel sauce, 1 cup of the mozzarella cheese, 1/8 cup of the Parmesan cheese and 1 more cup of marinara sauce. Repeat the layers twice more, ending with a final layer of noodles topped with a layer of marinara sauce, bechamel sauce, the remaining mozzarella cheese, and remaining Parmesan cheese. Cover the dish with foil.
- Step 6
Bake in the preheated oven until bubbly and the noodles are tender, about 1 hour. Remove foil and bake until the top cheese layer is browned, about 5 more minutes. Allow the lasagna to stand for 10 minutes before cutting.
407 calories; protein 23.1g; carbohydrates 31.7g; fat 20.7g; cholesterol 73.5mg; sodium 997mg. https://www.allrecipes.com/recipe/218723/italian-sausage-and-mushroom-lasagna-with-bechamel-sauce/