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Smoky Four-Cheese Sausage Lasagna Recipe
Smoky Four-Cheese Sausage Lasagna Recipe photo by Taste of Home
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Smoky Four-Cheese Sausage Lasagna Recipe

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After our trip to Italy, I wanted to recreate the tastes and dishes that we loved. This lasagna dish is light and full of the flavors that we found in our travels.—Gina Siano, Cincinnati, Ohio
TOTAL TIME: Prep: 45 min. Bake: 55 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 55 min. + standing
MAKES: 12 servings

Ingredients

  • 2 pounds bulk Italian sausage
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 1/2 pound baby portobello mushrooms, chopped
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 5 tablespoons butter, cubed
  • 1/2 cup all-purpose flour
  • Dash ground nutmeg
  • 4 cups whole milk
  • 1/2 cup shredded Romano cheese, divided
  • 1/4 cup shredded Asiago cheese
  • 1/4 cup shredded fontina cheese
  • 2 tablespoons tomato paste
  • 9 no-cook lasagna noodles
  • 1 cup (4 ounces) shredded smoked mozzarella cheese

Directions

  1. Preheat oven to 375°. In a large skillet, cook sausage, onion and garlic over medium heat 12-16 minutes or until no longer pink, breaking up sausage into crumbles. Remove with a slotted spoon. Discard drippings, reserving 1 tablespoon.
  2. Add mushrooms, thyme, oregano, pepper flakes, 1/4 teaspoon salt and 1/8 teaspoon pepper to drippings; cook and stir 7-8 minutes or until mushrooms are tender. Stir in tomato paste; cook 1 minute longer. Stir in sausage.
  3. In a large saucepan, melt butter over medium heat. Stir in flour, nutmeg and remaining salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in 1/4 cup Romano cheese and Asiago and fontina cheeses until melted.
  4. Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the sausage mixture, 1 cup cheese sauce and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining noodles and cheese sauce.
  5. Bake, covered, 45 minutes. Sprinkle with remaining Romano cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Yield: 12 servings.
Originally published as Smoky Four-Cheese Sausage Lasagna in TasteofHome.com 2016

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


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