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Author Notes: This lasagna has no tomatoes - just lots o' bechamel, sausage, and mushrooms. —Erin McDowell
- 2 tablespoons olive oil
- 2 spicy Italian sausages, casings removed
- 2 cups mushrooms, thinly sliced
- 1/4 cup white wine
- salt and pepper, to taste
- 1 tbsp fresh chopped rosemary
- 1 tablespoon fresh chopped oregano
- 1 tablespoon fresh chopped thyme
- 4 tablespoons butter
- 1 onion, minced
- 3 cloves garlic, minced
- 1/4 cup flour
- 2 cups whole milk
- pinch cayenne
- pinch nutmeg
- 1/2 pound lasagna noodles, cooked
- 1/2 cup thinly sliced fresh mozzarella cheese
- 1/2 cup grated parmesan cheese
- In a large saute pan, heat the olive oil over medium heat. Add the sausage, and saute until cooked through, using your spatula to break it up into small pieces.
- Add the mushrooms and saute until tender, about 4-5 minutes. Deglaze the pan with wine, and simmer until the liquid has been completely evaporated. Season with salt, pepper, and herbs, and reserve the mixture.
- In a medium pot, melt the butter over medium heat. Add the onions and saute until tender, about 4-5 minutes. Add the garlic and saute until fragrant, 1 minute more.
- Stir in the flour, and cook for a few minutes more. Gradually whisk in the milk – whisk constantly to be sure there are no lumps.
- Cook the bechamel until its thick enough to coat the back of a spoon – season with salt, pepper, cayenne, and nutmeg. Remove form heat and set aside.
- Begin layering the noodles in an individual loaf pan or a small casserole. Spread a layer of bechamel on top of the noodles, and top with a layer of the sausage-mushroom mixture.
- Repeat until all the noodles and filling are used, finishing with a layer of bechamel on top. Top generously with grated cheese.
- Bake the lasagna until the sauce is bubbly and the cheese is golden, about 20-30 minutes.
- This recipe was entered in the contest for Your Best Mushrooms