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.
Provided by Valerie Brunmeier
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 12
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 31.7 g, Cholesterol 73.5 mg, Fat 20.7 g, Fiber 3.5 g, Protein 23.1 g, SaturatedFat 10.6 g, Sodium 997 mg, Sugar 10.9 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shaz Leibach
[email protected]I'm not sure how to make this lasagna. I'll have to look up the recipe online.
doaa nomman
[email protected]This lasagna looks delicious. I'm going to pin it to my Pinterest board so I can make it later.
Dil Rai
[email protected]I'm not sure if I'm in the mood for lasagna tonight. I might make something else instead.
Geggo
[email protected]This lasagna looks like it would be a great dish to serve at a party.
Donielle Parker
[email protected]I'm not sure if I have all of the ingredients for this lasagna. I'll have to check my pantry.
Temesgen Assefa
[email protected]This lasagna looks delicious. I'm going to make it for my family this weekend.
Naomi Yango
[email protected]I'm not sure about this recipe. It seems like there are a lot of steps.
david trill
[email protected]This lasagna looks amazing! I can't wait to try it.
Raju Arzu
[email protected]I'm not sure what I did wrong, but my lasagna turned out dry. I think I might have overcooked it.
Kelly Karangwa
[email protected]This lasagna was a bit bland for my taste. I think I'll add some more spices next time.
Ashton Neal
[email protected]I'm not a huge fan of lasagna, but this recipe changed my mind. It was so flavorful and cheesy, and the bechamel sauce was the perfect touch.
Muddasir Jan
[email protected]This lasagna was a bit more work than I expected, but it was definitely worth it. The flavors were complex and delicious, and the bechamel sauce was perfect.
the Akuh
[email protected]I've made this lasagna several times now and it's always a hit. It's so easy to make and the results are always fantastic.
Alex Yoongi Hatake
[email protected]This lasagna was amazing! I made it for my family and everyone loved it. The flavors were incredible and the bechamel sauce was so creamy and delicious.