White Lasagna
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Why I Love This Recipe
One of my college roommates first made this recipe - I'm not sure where SHE got it. The original recipe was vegetarian (not my preference) but the flavor of the white sauce with lots of nutmeg and the portobello mushrooms was so good! So when I made it, I added some Italian sausage and my favorite entree was born!
Ingredients You'll Need
Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan
1 16 oz roll of Jimmy Dean regular pork sausage
Directions
Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil with 1 tablespoon salt and a
splash of oil. Add the lasagna noodles and cook for 10 minutes,
stirring occasionally. Drain and set aside.
Fully cook the entire package of sausage in a skillet. Set aside.
For the white sauce, bring the milk to a simmer in a saucepan. Set
aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan.
Add the flour and cook for 1 minute over low heat, stirring constantly
with a wooden spoon. Pour the hot milk into the butter-flour mixture
all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook
over medium-low heat, stirring first with the wooden spoon and then
with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
Separate the mushroom stems from the caps and discard the stems. Slice
the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons
of the butter in a large (12-inch) sauté pan. When the butter melts,
add half the mushrooms, sprinkle with salt, and cook
over medium heat for about 5 minutes, until the mushrooms are tender
and they release some of their juices. If they become too dry, add a
little more oil. Toss occasionally to make sure the mushrooms cook
evenly. Repeat with the remaining mushrooms and set all the
mushrooms aside.
To assemble the lasagna, spread some of the sauce in the bottom of an
8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then
more sauce, then 1/3 of the mushrooms, 1/3 of the sausage and 1/4 cup
grated Parmesan. Repeat 2 more times, layering noodles, sauce,
mushrooms, sausage and Parmesan. Top with a final layer of noodles and
sauce, and sprinkle with the remaining Parmesan.
Bake the lasagna for 45 minutes, or until the top is browned the sauce
is bubbly and hot.
Allow to sit at room temperature for 15 minutes and serve hot.