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Italian Sausage and Mushroom Lasagna with Bechamel Sauce

Italian Sausage and Mushroom Lasagna with Bechamel Sauce

  • Prep

    30 m
  • Cook

    1 h 25 m
  • Ready In

    2 h 5 m
Valerie's Kitchen

Valerie's Kitchen

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 {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 1029 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  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.
  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.
  4. In a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined.
  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.
  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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Valerie's Kitchen
16

Valerie's Kitchen

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 bubbling over if you use a smaller pan. Happy cooking!

KERIS1172
10

KERIS1172

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 :/

Ebartolazzi
5

Ebartolazzi

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 VERY glad I did! This was the best lasagna I've ever made, and easy too! I followed the recipe completely, only adding more mozzarella. I did follow the tip about using a larger pan - I used a ceramic lasagna pan and it fit great. Also, for those of you that have a limited produce section, Baby Bella's are the same as cremini mushrooms.

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