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Prep time
30 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
This lasagna has no tomatoes - just lots o' bechamel, sausage, and mushrooms. —Erin Jeanne McDowell
Ingredients
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2 tablespoons
olive oil (30 g)
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2
spicy Italian sausages, casings removed
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2
cups mushrooms, thinly sliced (150 g)
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1/4 cup
white wine (60 g)
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salt and pepper, to taste
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1
tbsp fresh chopped rosemary (3 g)
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1 tablespoon
fresh chopped oregano (3 g)
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1 tablespoon
fresh chopped thyme (3 g)
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4 tablespoons
butter (57 g)
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1
onion, minced (220 g)
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3
cloves garlic, minced (15 g)
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1/4 cup
flour (30 g)
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2 cups
whole milk (460 g)
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pinch cayenne
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pinch nutmeg
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1/2
pound lasagna noodles, cooked (227 g)
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1/2 cup
thinly sliced fresh mozzarella cheese (123 g)
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1/2 cup
grated parmesan cheese (56 g)
Directions
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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.
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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.
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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.
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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.
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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.
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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.
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Repeat until all the noodles and filling are used, finishing with a layer of bechamel on top. Top generously with grated cheese.
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Bake the lasagna until the sauce is bubbly and the cheese is golden, about 20-30 minutes.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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