Italian sausage and mushroom lasagna with béchamel 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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375°F.

Step 2

Grease two 8-inch square baking dishes.

Step 3

Melt butter in a saucepan over medium heat, whisk in flour.

Step 4

Cook, whisking constantly, until light and foamy, about 2 minutes.

Step 5

Whisk in milk, a little at a time, until smooth.

Step 6

Add salt and nutmeg; bring to a simmer, whisking frequently and continuing to cook until béchamel sauce is thickened,

Step 7

Mean butter in medium stirring, milk into medium thickens 10 minuti cayenne

Step 8

Meanwhile, cook sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes, drain.

Step 9

Beat egg in a small bowt, stir in ricotta and parsley

Step 10

Pour a generous 1 cup marinara into each prepared baking dish.

Step 11

Add a layer of 2 noodles to each dish, trimming and overlapping if necessary, followed by cup ricotta mixture, 1 cup cooked sausage, 3 Tbsp.

Step 12

3 Tbsp mushrooms, .25 cup béchamel, .5 cup mozzarella, and 1 Tbsp. Parmesan.

Step 13

Repeat those layers twice more.

Step 14

Add a fourth and final layer of noodles, and top with remaining marinara, béchamel, mozzarella, and Parmesan.

Step 15

Cover with foil (Lasagnas can be chilled up to 3 days-or frozen up to 3 months and thawed in fridge 1 day before baking.

Step 16

Bake until bubbly and noodles are tender, about 1 hour.

Step 17

Remove foil, add rosemary (if using), and continue baking until cheese is browned, about 5 minutes more.

Step 18

Let cool 10 minutes before cutting and serving.