Smoky Four-Cheese Sausage Lasagna Recipe

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
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 55 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 55 min. + standing

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

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.
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.
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.
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.
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 2017

  • 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
  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 2017

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