Sausage and Mushroom Lasagna with 2 Sauces

1. 1

   Cut the bacon into small cubes and render in a heavy pan over medium heat.

2. 2

   Add the onions and cook until translucent.

3. 3

   Add the sausage and mushrooms, cook until the sausage is browned.

4. 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. 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. 6

   Bake at 350 for 1 hour.

7. 7

   With 20 minutes left, start making the bechamel sauce to serve over the lasagna Melt 5 Tbls of butter onver medium heat.

8. 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. 9

   Cook until thickened, about 10-12 minutes.

10. 10

    Add the seasonings once it has thickened.

11. 11

    Serve the lasagna with a spoonful of bechamel over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.