Italian Sausage and Mushroom Lasagna with Bechamel Sauce

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray.

2. Cook the Italian sausage in a skillet over medium heat, breaking it up, for about 8 minutes until no pink remains and it reaches 160°F (71°C). Add half the chopped mushrooms and cook 3 minutes more. Drain any fat.

3. For the bechamel, melt the butter in a saucepan over medium heat. Whisk in the flour for 1 minute, then slowly whisk in the milk, salt and nutmeg. Simmer, stirring, for about 5 minutes until thickened. Remove from heat.

4. In a bowl, mix the egg, ricotta, dried parsley and half the Parmesan until combined.

5. Spread a thin layer of marinara from one jar over the bottom of the dish. Arrange a single layer of noodles over it, then spread half the ricotta mixture on top.

6. Scatter half the sausage and mushroom mixture over the ricotta, add half the mozzarella, then spoon on a little more marinara. Repeat with another layer of noodles, the remaining ricotta mixture, and the remaining sausage mixture with the remaining raw mushrooms.

7. Spoon the bechamel over the top layer, then cover with the remaining noodles, the rest of the marinara from the second jar, and the remaining mozzarella and Parmesan.

8. Cover the dish with foil and bake for 40 minutes. Uncover and bake 20 to 25 minutes more until bubbling and the center reaches 160°F (71°C) because of the raw egg.

9. Let the lasagna rest for 15 minutes before cutting into squares.