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."
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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.
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).
This lasagna was definitely out of my comfort cooking zone but it came out delicious. I did use a mix of Italian Chicken sausage and Hot Italian Pork sausage. In my Béchamel sauce I used Almond milk because I don't drink regular milk. Its rich and yummy boyfriend approved.
* 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
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