Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
bulk mild Italian sausage
1 (15 ounce) container
part-skim ricotta cheese
2 (24 ounce) jars
marinara sauce, divided
1 (9 ounce) package
no-boil lasagna noodles, divided
chopped cremini mushrooms, divided
1 (16 ounce) package
shredded part-skim mozzarella cheese, divided
grated Parmesan cheese, divided
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!
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.
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 :/
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.
I recently was made aware that two of my precious angels didn't like ricotta. About the same time, I read in a book a reference to lasagna w/ bechamel sauce, so thought that might take the place of the ricotta. Oh, yes, it did. Family loved it and only requested that I add more Italian sausage. Obviously, I left out the ricotta. Oh, and I added lots of garlic. Took some to another family and child there wanted to know why my lasagna was better than his mom's. Guess I have learned that everyone doesn't like ricotta. Wonderful recipe!
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.
This was fabulous! I loved the addition of the bechamel sauce. Next time, I would add a lot more Italian sausage.
Really good. After reading reviews I used a 13 x 15 pan since I did not have a "lasagna" pan. I used more noodles because of the bigger pan, I also doubled the sausage and used more mushrooms. I did not increase the liquid and it did not need it. Everyone really loved it and those that don't like mushrooms did not even realize they were in there. The only complaint my husband had was that he likes more meat. I would definitely make this again doubling the meat again (so 4 times the amount recommended).
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Sausage and Mushroom Lasagna with Bechamel Sauce
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 186
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This hearty baked pasta casserole stars Italian sausage in a rich tomato sauce.
Pair the bold flavors of smoked sausage with mushrooms and marinara sauce.
A crowd-pleasing lasagna with layers of cheese, sausage, spinach, and sauce.