Italian Sausage and Mushroom Lasagna with Bechamel Sauce

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.

Italian Sausage and Mushroom Lasagna with Bechamel Sauce Ingredients

The following are the ingredients needed to make delicious Italian Sausage and Mushroom Lasagna with Bechamel Sauce for 12 servings:

  • 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

Italian Sausage and Mushroom Lasagna with Bechamel Sauce Cooking Instructions

  • Prep30m
  • Cook1h 25m
  • Ready In2h 5m

To cook Italian Sausage and Mushroom Lasagna with Bechamel Sauce, you need about 30 minutes of preparation time. The time needed to cook this Italian Sausage and Mushroom Lasagna with Bechamel Sauce is about 1 hour 25 minutes , and you can serve your Italian Sausage and Mushroom Lasagna with Bechamel Sauce within 2 hours 5 minutes . The following are the steps to cook Italian Sausage and Mushroom Lasagna with Bechamel Sauce easily:

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Place the sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain the sausage and set aside.
  3. 3 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.
  4. 4 In a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined.
  5. 5 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.
  6. 6 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

Per Serving: 407 calories; 20.7 grams of fat; 31.7 grams of carbohydrates; 23.1 grams of protein; 74 milligrams of cholesterol; 997 milligrams of sodium.

  1. Feb 27th 2014

    Really good. After reading reviews I used a 13 x 15 pan since I did not have a "lasagna" pan. I used more noodles because of the bigger pan, I also doubled the sausage and used more mushroom ...

  2. Feb 8th 2014

    This lasagna was definitely out of my comfort cooking zone but it came out delicious. I did use a mix of Italian Chicken sausage and Hot Italian Pork sausage. In my Béchamel sauce I used Al ...

  3. Dec 27th 2013

    I recently was made aware that two of my precious angels didn't like ricotta. About the same time, I read in a book a reference to lasagna w/ bechamel sauce, so thought that might take the p ...

  4. Nov 24th 2012

    To be honest, this wasn't as fabulous as I was expecting. I followed the recipe as written, with the small exception of adding some Parmesan to the bechamel (it seemed flavorless). For suc ...

  5. Jul 2nd 2012

    Very good, I doubled the sausage, added some hot pepper flakes and used a whole 8 oz bin of mushrooms but other that i followed the receipe. Definetly use a deep deep deep lasagna dish.

  6. Apr 29th 2012

    This was fabulous! I loved the addition of the bechamel sauce. Next time, I would add a lot more Italian sausage.

  7. Apr 3rd 2012

    I love lasagna and I'm always on the lookout for a new recipe. I was cautious about this recipe since it only had two reviews, but the ingredients seemed fabulous so I thought I'd try it - ...

  8. Nov 2nd 2011

    Hello all! As the submitter of this recipe I wanted to point out you should use a lasagna pan not a 9 x 13 dish as stated here. Lasagna pans are a bit larger and you'll have issues with ...

  9. Sep 10th 2011

    Awesome .. used Hot Italian Sausage instead of mild. Next time I make this I will use my Deep Stone Baker .. spewed over in the oven :/