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Italian Sausage and Mushroom Lasagna with Béchamel Sauce
Italian Sausage and Mushroom Lasagna with Béchamel Sauce
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Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
125 minutes
Indulgent sausage and mushroom lasagna with creamy béchamel, ricotta, mozzarella, and marinara sauce.
Ingredients:
  • 1 serving cooking spray
  • 0.5 pound bulk mild Italian sausage
  • 3 tablespoons all-purpose flour
  • 2 cups low-fat milk
  • 1 pinch salt
  • 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
  • 0.5 cup grated Parmesan cheese, divided
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and generously coat a 9x13-inch baking dish with cooking spray.
  • Cook the sausage in a skillet over medium heat until beautifully browned and crumbly, which should take around 10 minutes. Remove from skillet and set aside after draining excess grease.
  • In a saucepan over medium heat, melt butter and whisk in flour until light and foamy, for about 2 minutes. Gradually whisk in milk, then add salt and nutmeg. Simmer and whisk until thickened, around 10 minutes. Remove from heat and set aside.
  • In a medium bowl, whisk the egg until smooth, then mix in the ricotta cheese and parsley until well blended. Keep it aside.
  • Spread marinara sauce generously on the bottom of the baking dish, then layer with lasagna noodles, ricotta mixture, sausage, mushrooms, béchamel sauce, mozzarella, Parmesan, and more marinara sauce. Repeat layering twice, finishing with noodles, marinara, béchamel, mozzarella, and Parmesan. Cover the dish with foil before baking.
  • Bake in the oven until bubbly and noodles are tender. Remove the foil and bake until the top cheese layer is browned. Let the lasagna sit for 10 minutes before cutting.

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