Sausage and Mushroom Lasagna with 2 Sauces |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is something I came up with to satify my BH's craving for cannelloni when I already had planned to make lasagna. The bechamel sauce really tones down the tomato sauce. Ingredients:
9 oven-ready lasagna noodles |
1 medium onion, diced |
4 slices bacon, diced |
3 cloves garlic, minced |
1 lb fresh mushrooms, sliced |
1 lb italian sausage |
1 container ricotta cheese |
4 cups mozzarella cheese, shredded |
1/2 cup shredded parmesan cheese |
1 jar of favorite pasta sauce |
5 tablespoons butter |
1/3 cup flour |
3 1/2 cups milk |
1/2 teaspoon white pepper |
1/2 teaspoon sea salt |
1/8 teaspoon nutmeg |
Directions:
1. Cut the bacon into small cubes and render in a heavy pan over medium heat.
2. Add the onions and cook until translucent.
3. Add the sausage and mushrooms, cook until the sausage is browned.
4. Add the jar of sauce, stir until cooked through, add 2 cloves of minced garlic, stir Place 1 c of sauce on the bottom of an 11x13 pan.
5. Place 2 lasagna noodles over the top, spread a thin layer of ricotta over each noodle, top with sauce and repeat until all 3 layers are done Top with the ramaining sauce and the cheeses.
6. Bake at 350 for 1 hour.
7. With 20 minutes left, start making the bechamel sauce to serve over the lasagna Melt 5 Tbls of butter onver medium heat.
8. Once melted, whisk in the flour and cook for 2 minutes, blend so it is smooth Gradually add the milk, stirring as you go.
9. Cook until thickened, about 10-12 minutes.
10. Add the seasonings once it has thickened.
11. Serve the lasagna with a spoonful of bechamel over the top.
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