Italian Sausage and Mushroom Lasagna with Bechamel Sauce Recipe -
Italian Sausage and Mushroom Lasagna with Bechamel Sauce Recipe

Italian Sausage and Mushroom Lasagna with Bechamel Sauce

Recipe by  

"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 Edit and Save

Original recipe makes 1 9x13-inch dish Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 25 mins

    2 hrs 5 mins


  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.
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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!

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.


16 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 :/

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.

Dec 27, 2013

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!

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.

Apr 29, 2012

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

Feb 27, 2014

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).


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  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 31.7 g
  • 10%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 23.1 g
  • 46%
  • Sodium
  • 997 mg
  • 40%

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

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