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My review
Italian Sausage and Mushroom Lasagna with Bechamel Sauce
Valerie Brunmeier
"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."
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Ingredients
2 h 5 m servings 407 calsOriginal recipe yields 12 servings (1 9x13-inch dish)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Place the sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain the sausage and set aside.
- 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.
- In a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined.
- 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.
- 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.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 407 calories; 20.7 g fat; 31.7 g carbohydrates; 23.1 g protein; 74 mg cholesterol; 997 mg sodium. Full nutrition
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Reviews
Read all reviews 1219 Ratings
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Most helpful positive review
11/2/2011
Hello all! As the submitter of this recipe I wanted to point out you should use a lasagna pan not a 9 x 13 dish as stated here. Lasagna pans are a bit larger and you'll have issues with it b...
Most helpful critical review
11/24/2012
To be honest, this wasn't as fabulous as I was expecting. I followed the recipe as written, with the small exception of adding some Parmesan to the bechamel (it seemed flavorless). For such a ...
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11/2/2011
Hello all! As the submitter of this recipe I wanted to point out you should use a lasagna pan not a 9 x 13 dish as stated here. Lasagna pans are a bit larger and you'll have issues with it b...
9/10/2011
Awesome .. used Hot Italian Sausage instead of mild. Next time I make this I will use my Deep Stone Baker .. spewed over in the oven :/
4/3/2012
I love lasagna and I'm always on the lookout for a new recipe. I was cautious about this recipe since it only had two reviews, but the ingredients seemed fabulous so I thought I'd try it - I am...
12/27/2013
I recently was made aware that two of my precious angels didn't like ricotta. About the same time, I read in a book a reference to lasagna w/ bechamel sauce, so thought that might take the place...
7/2/2012
Very good, I doubled the sausage, added some hot pepper flakes and used a whole 8 oz bin of mushrooms but other that i followed the receipe. Definetly use a deep deep deep lasagna dish.
4/29/2012
This was fabulous! I loved the addition of the bechamel sauce. Next time, I would add a lot more Italian sausage.
2/27/2014
Really good. After reading reviews I used a 13 x 15 pan since I did not have a "lasagna" pan. I used more noodles because of the bigger pan, I also doubled the sausage and used more mushrooms. I...
2/8/2014
This lasagna was definitely out of my comfort cooking zone but it came out delicious. I did use a mix of Italian Chicken sausage and Hot Italian Pork sausage. In my Béchamel sauce I used Almond ...
11/24/2012
To be honest, this wasn't as fabulous as I was expecting. I followed the recipe as written, with the small exception of adding some Parmesan to the bechamel (it seemed flavorless). For such a ...