italian sausage and mushroom lasagna with bechamel sauce

Ingredients

• Servings: 1
• cooking spray
• 1/2 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 egg
• 1 (15 ounce) container part-skim ricotta cheese
• 1 tablespoon dried parsley
• 2 (24 ounce) jars marinara sauce, divided
• 1 (9 ounce) package no-boil lasagna noodles, divided
• 1 cup chopped cremini mushrooms, divided
• 1 (16 ounce) package shredded part-skim mozzarella cheese, divided
• 1/2 cup grated parmesan cheese, divided

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 25 mins

Ready Time: 2 hrs 5 mins


• 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.