The b?chamel adds a little something special to this wonderful sausage-mushroom lasagna. I like using part-skim ricotta, mozzarella, and low-fat milk to cut some of the fat in this dish. You won’t notice the difference.
Ingredients
- cooking spray
- ½ pound bulk mild Italian sausage
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups low-fat milk
- 1 pinch salt
- 1 pinch ground nutmeg
- 1 large egg
- 1 (15 ounce) container part-skim ricotta cheese
- 1 tablespoon dried parsley
- 2 (24 ounce) jars marinara sauce
- 1 (9 ounce) package no-boil lasagna noodles
- 1 cup chopped cremini mushrooms
- 1 (16 ounce) package shredded part-skim mozzarella cheese
- ½ cup grated Parmesan cheese
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish with cooking spray.
Step 2
Place sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain and set aside.
Step 3
To make b?chamel sauce, melt butter in a saucepan over medium heat and whisk in flour. Cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in salt and nutmeg. Bring sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from heat and set aside.
Step 4
Beat egg in a medium bowl; stir in ricotta cheese and parsley until thoroughly combined. Set aside.
Step 5
To assemble lasagna, pour about 1 1/2 cups marinara sauce into the bottom of the prepared baking dish. Top sauce with 4 lasagna noodles, overlapping if necessary. Layer 1/3 of the ricotta mixture, followed by 1/3 of the sausage, 1/3 cup mushrooms, 1/4 of the b?chamel sauce, 1 cup mozzarella cheese, 1/8 cup Parmesan cheese, and 1 more cup marinara sauce over noodles. Repeat the layers twice more, ending with a final layer of noodles topped with remaining marinara sauce, b?chamel sauce, mozzarella, and Parmesan cheese. Cover the dish with foil.
Step 6
Bake in the preheated oven until bubbly and noodles are tender, about 1 hour. Remove the foil and bake until the top cheese layer is browned, about 5 more minutes. Allow lasagna to stand for 10 minutes before cutting.
Editor’s Note:
Please note the difference in amount of sausage used when using the magazine version of this recipe.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 186 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat5g | 27% |
Cholesterol45mg | 15% |
Sodium451mg | 20% |
Total Carbohydrate9g | 3% |
Dietary Fiber1g | 3% |
Total Sugars4g | |
Protein12g | |
Vitamin C1mg | 3% |
Calcium221mg | 17% |
Iron1mg | 5% |
Potassium263mg | 6% |
*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.
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source by allrecipe
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