Sausage and Mushroom Lasagna
Cooler weather leads to heartier appetites. The salads of summer are left behind, and robust, more filling entrees take center stage in the fall. My recipe for Sausage and Mushroom Lasagna is perfect autumn fare, and it’s elegant enough to serve for company.
Hot Italian or bulk sausage is crumbled, and then browned in a skillet. Fresh sliced mushrooms, garlic, fresh chopped rosemary, dried thyme, beef broth, white wine and whipping cream make a spicy sauce for the lasagna. If time is short, stop here, and serve over fettuccine or penne pasta with a grating of Romano or Parmesan cheese.
However, continue on, and make this a showstopper by simmering up a creamy white sauce, add layers of no-boil lasagna noodles and grated Parmesan and Gruyere cheeses, and you’re in lasagna heaven.
The lasagna can be made ahead, reheats beautifully and can even be baked, then frozen for several months. Add a salad and a glass of wine for a luscious way to welcome the fall.
Béchamel Sauce
To Assemble
Makes 8 servings.
*Remove casing before crumbling if Italian sausage is used.
Hot Italian or bulk sausage is crumbled, and then browned in a skillet. Fresh sliced mushrooms, garlic, fresh chopped rosemary, dried thyme, beef broth, white wine and whipping cream make a spicy sauce for the lasagna. If time is short, stop here, and serve over fettuccine or penne pasta with a grating of Romano or Parmesan cheese.
However, continue on, and make this a showstopper by simmering up a creamy white sauce, add layers of no-boil lasagna noodles and grated Parmesan and Gruyere cheeses, and you’re in lasagna heaven.
The lasagna can be made ahead, reheats beautifully and can even be baked, then frozen for several months. Add a salad and a glass of wine for a luscious way to welcome the fall.
- 1 pound hot Italian* or bulk pork sausage, crumbled
- 16 ounces fresh mushrooms (a combination of white button and shitake mushrooms is suggested)
- 2 cloves garlic, minced
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon dried thyme leaves, crumbled
- 1 cup white wine
- 1 14-ounce can lower sodium beef broth
- 1/2 cup whipping or heavy cream
Béchamel Sauce
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups skim milk
- Salt and Pepper to taste
- 1/4 cup whipping or heavy cream
To Assemble
- 1/4 cup whipping or heavy cream
- 9 no-boil lasagna noodles
- 2 cups freshly grated Parmesan cheese
- 2 cups grated Gruyere cheese
Makes 8 servings.
*Remove casing before crumbling if Italian sausage is used.