Photo: Eaters Collective
Italian Sausage and Mushroom Lasagna with Bechamel Sauce
15 ingredients
30 min + 1 hr 25 min
1 9x13-inch dish
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
1445
Calories
85g
Protein
65g
Fat
124g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Lasagna | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes