READY IN ABOUT 2¼ hrs

Italian Sausage and Mushroom Lasagna with Bechamel Sauce

Read Reviews (6)

"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." — Valerie's Kitchen

Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr 25 mins
READY IN 2 hrs 5 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 02, 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!

—Valerie's Kitchen

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Most Helpful Critical Review

Nov 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 decadent recipe, I expected something more... fabulous. It's good, don't get me wrong, but not something I would prepare as a special meal for company.

—AUNTEMILE

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9 Ratings

Sep 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 :/

—KERIS1172

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Apr 03, 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.

—Ebartolazzi

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Jul 02, 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.

—pandacordova

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Apr 29, 2012

This was fabulous! I loved the addition of the bechamel sauce. Next time, I would add a lot more Italian sausage.

—GINAH1

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Nutrition

Calories
407 kcal
20%

Carbohydrates
31.7 g
10%

Cholesterol
76 mg
25%

Fat
20.7 g
32%

Fiber
3.5 g
14%

Protein
23.1 g
46%

Sodium
1029 mg
41%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Italian Sausage and Mushroom Lasagna with Bechamel Sauce

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 407
Calories from Fat: 186

% Daily Value *
Total Fat 20.7g 32 %
** Saturated Fat 10.6g 53 %
Cholesterol 76mg 25 %
Sodium 1029mg 41 %
** Potassium 572mg 16 %
Total Carbohydrates 31.7g 10 %
Dietary Fiber 3.5g 14 %
Protein 23.1g 46 %
** Sugars 10.9g
Vitamin A 21 %
Vitamin C 5 %
Calcium 64 %
Iron 19 %
** Thiamin 20 %
** Niacin 68 %
** Vitamin B6 19 %
** Magnesium 17 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.