Italian Sausage and Mushroom Lasagna with Bechamel Sauce

Name: Italian Sausage and Mushroom Lasagna with Bechamel Sauce
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 15
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams bulk mild Italian sausage; 3 Tbsps butter; 237 milliliters chopped cremini mushrooms, divided; 1 Tbsp dried parsley; 1 egg; 3 Tbsps all-purpose flour; 1 pinch ground nutmeg; 473 milliliters low-fat milk; 1 kilograms marinara sauce, divided; 255 grams package no-boil lasagna noodles, divided; 118 milliliters grated Parmesan cheese, divided; 454 grams package shredded part-skim mozzarella cheese, divided; 425 grams part-skim ricotta cheese; 1 pinch salt

You can never have too many main course recipes, so give Italian Sausage and Mushroom Lasagna with Bechamel Sauce a try. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 15 servings with 307 calories, 19g of protein, and 16g of fat each. If you have bulk mild sausage, part-skim mozzarella cheese, part-skim ricotta cheese, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 2 hours and 5 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

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

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Cooking Spray

Equipment you will use

Baking Pan

Oven

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

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Sausage

Equipment you will use

Frying Pan

Drain the sausage and set aside.

Ingredients you will need

Sausage

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.

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Butter

All Purpose Flour

Sauce

Milk

Equipment you will use

Whisk

Sauce Pan

Whisk in the salt and nutmeg and bring the sauce to a bare simmer, whisking constantly until thickened, about 10 minutes.

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Nutmeg

Sauce

Salt

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Whisk

Remove sauce from the heat and set aside.

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Sauce

In a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined.

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Ricotta Cheese

Parsley

Egg

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Bowl

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.

Ingredients you will need

Mozzarella

Lasagne Noodles

Parmesan

Marinara Sauce

Mushrooms

Pasta

Ricotta Cheese

Sausage

Sauce

Equipment you will use

Baking Pan

Aluminum Foil

Bake in the preheated oven until bubbly and the noodles are tender, about 1 hour.

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Pasta

Equipment you will use

Oven

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.

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Cheese

Equipment you will use

Oven

Aluminum Foil

Equipment

Ingredients

Servings:

227grams

bulk mild Italian sausage 3Tbsps

butter 237milliliters

chopped cremini mushrooms, divided 1Tbsp

dried parsley 1

egg 3Tbsps

all-purpose flour 1pinch

ground nutmeg 473milliliters

low-fat milk 1kilograms

marinara sauce, divided 255grams

package no-boil lasagna noodles, divided 118milliliters

grated Parmesan cheese, divided 454grams

package shredded part-skim mozzarella cheese, divided 425grams

part-skim ricotta cheese 1pinch

salt

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Meleto Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.