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; 72 milliliters chopped cremini mushrooms, divided; 1 Tbsp dried parsley; 1 egg; 3 Tbsps all-purpose flour; 1 pinch ground nutmeg; 472 milliliters low-fat milk; 1 kgs marinara sauce, divided; 255 grams package no-boil lasagna noodles, divided; 50 milliliters grated Parmesan cheese, divided; 454 grams package shredded part-skim mozzarella cheese, divided; 425 grams part-skim ricotta cheese; 1 pinch salt

Italian Sausage and Mushroom Lasagna with Bechamel Sauce is a Mediterranean main course. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 15 servings with 310 calories, 19g of protein, and 16g of fat each. From preparation to the plate, this recipe takes roughly 2 hours and 5 minutes. Head to the store and pick up bulk mild sausage, flour, cremini mushrooms, and a few other things to make it today. Lasagna with Mushrooms, Tomatoes and Béchamel Sauce, Savory Sundays: Lasagna Bolognese with Bechamel Sauce, and Tuscan Vegetarian Lasagna with Zucchini, Smoked Mozzarellan and Béchamel Sauce are very similar to this recipe.

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.

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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 72milliliters

chopped cremini mushrooms, divided 1Tbsp

dried parsley 1

egg 3Tbsps

all-purpose flour 1pinch

ground nutmeg 472milliliters

low-fat milk 1kgs

marinara sauce, divided 255grams

package no-boil lasagna noodles, divided 50milliliters

grated Parmesan cheese, divided 454grams

package shredded part-skim mozzarella cheese, divided 425grams

part-skim ricotta cheese 1pinch

salt

Recommended wine: Chianti, Montepulciano, Sangiovese

Lasagne on the menu? Try pairing with Chianti, Montepulciano, and Sangiovese. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. The Louis Roederer Cristal Brut with a 4.6 out of 5 star rating seems like a good match. It costs about 299 dollars per bottle.

Louis Roederer Cristal Brut

Cristal, the jewel and tête de cuvée of Champagne Louis Roederer, was created in 1876 for the Tsar Alexander II of Russia. It remains faithful to its origin, inspired by elegance and purity. Cristal is produced with regimented standards of winemaking that require a rigorous selection of crus, vintages, grapes, and wine.Cristal is produced using only the finest vintages from crus guaranteed to originate from the Louis Roederer vineyard. All the exceptional characteristics of the 2002 vintage have literally been captured in this Cristal 2002, which is generous and lush, revealing perfect balance between concentration and finesse, freshness and vinosity, intensity and refinement. In three words: proud, rich and luxurious.Cristal 2002 is brilliant yellow with light amber highlights and has a beautiful mousse with fine cordon of persistent and regular bubbles. The nose is intense and delicate, revealing a clean and well-blended mixture of flavors of honey, cocoa, lightly toasted hazelnuts, candied citrus fruit. A savory explosion of ripe fruit on the attack, the wine reveals red fruit, white chocolate, caramel and Danish pastry, typical of Cristal. Its silky, concentrated texture relies on its intense, powerful and vinous structure, but maintains refinement. The palate builds up to attain a delicious sensation of well-blended harmony of flavors. A fresh finish with a hint of bitterness makes it almost crunchy.