Creamy, Dreamy Lasagna

Yes. It is the new year, and you are probably counting calories and hitting the gym. But when you plan a cheat day, this lasagna will hit the spot.

Sausage and Mushroom Lasagna

Makes one 9-by-13-inch pan and generously feeds 4 to 6.

  • 2 pounds mushrooms*
  • 1 tablespoon olive oil
  • 1 pound ground country-style pork or sausage
  • 1 medium onion, diced
  • 2 cloves garlic, smashed
  • 12 ounces, or about 3 cups, shredded mozzarella
  • 1 cup whole-milk ricotta
  • 1 10-ounce package fresh pasta lasagna noodles**
  • 1 loose cup torn basil leaves, roughly 10-12 leaves

Garlic & Parmesan Béchamel Sauce

  • 3 tablespoons butter
  • Salt and pepper to taste
  • Pinch of chili flakes
  • 4 cloves garlic, smashed
  • 1/4 cup flour
  • 5 cups whole milk
  • 1 cup shredded Parmesan cheese
  1. Preheat oven to 350 degrees. Sauté mushrooms in a large skillet in olive oil until they begin to caramelize slightly, 3-4 minutes. Add sausage, onions, and garlic, and brown the entire pan until fully cooked, about 7 to 8 minutes. Set aside.
  2. To begin preparing béchamel sauce, in a large heavy-bottom saucepan over medium heat, melt butter along with salt, pepper, chili flakes, and garlic. When butter begins to get foamy, add flour and stir to make a paste. Cook 2 to 3 minutes. Slowly pour in milk 1 cup at a time, whisking after each addition to make sure milk is completely mixed into the roux. Simmer over low heat for 9 to 10 minutes until thickened. Remove from heat, and add cheese. Stir to melt cheese.
  3. To make the lasagna, pour 1 cup of prepared béchamel along the bottom of the baking pan. Lay enough noodles down to cover the bottom of the pan. Sprinkle half of meat mixture over the noodles, 1/3 of the sauce, 1 cup shredded mozzarella, and 1/2 cup ricotta (dotted on top). Cover with more pasta sheets, and repeat this process minus ricotta. Use last of sausage in the second layer. For third and final layer, lay noodles over top of sausage and cheese, pour final third of sauce over top, and cover with last of the mozzarella (roughly 1 cup).
  4. Cover lasagna tightly with foil. Bake 35-45 minutes, removing foil for last 10 minutes of cooking. Allow to stand 15-20 minutes before slicing and serving.

*Feel free to use any type of mushroom. Button or crimini work great. We used oyster, which gave it meaty flavor. If you don’t like mushrooms, skip them!

**If you can’t find fresh pasta at your grocer and you don’t feel like making it, boil dried lasagna pasta sheets according to package instructions. Or use no-bake lasagna noodles.


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