White Lasagna With Sausage And Mushrooms Recipe

Name: White Lasagna With Sausage And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
Repeat until all the noodles and filling are used, finishing with a layer of bechamel on top. Top generously with grated cheese.
8
Bake the lasagna until the sauce is bubbly and the cheese is golden, about 20-30 minutes.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 spicy Italian sausages, casings removed, 2 cups mushrooms, thinly sliced, 1/4 cup white wine, and more.

Yes, White Lasagna With Sausage And Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Lasagna With Sausage And Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions