Smoky Four-Cheese Sausage Lasagna
Total TimePrep: 45 min. Bake: 55 min. + standing
- 2 pounds Johnsonville® Ground Mild 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 shredded smoked mozzarella cheese
- 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.
Sep 30, 2017
This recipe was delicious. I did not have all of the ingredients available, so I used what I did have-cayenne pepper for the red pepper flakes, a 3-cheese blend with Romano cheese, 1 Tbsp. sweet and smoky grilling seasoning, divided along with 1 cup part-skim Mozzarella cheese, divided to equal the smoked Mozzarella cheese. I'd used a total of 1 lb. baby bella mushrooms, pre-sliced. Drippings had been increased for cooking mushrooms. delowenstein, Volunteer Field Editor
Sep 19, 2017
This recipe is deliciously decadent with a savory sausage and mushroom filling and plenty of cheesy sauce! I used whole wheat noodles and, not wanting to save the remaining 3 noodles in the box, I used 4 noodles per layer. I finished the sauce by adding a teaspoon of smoked paprika to boost the “smoky” taste in the finished dish. I used hot Italian bulk sausage so I omitted the crushed red pepper, and, knowing the sausage and added cheese would be salty, I left out the salt. I made the lasagna a day before so it would set up. I cut up the lasagna into portions and shared with friends and family since there are only two of us. (Of course, I saved more for another meal!) Served it with a cold, crunchy cauliflower, red cabbage veggie salad which was a perfect accompaniment to the creamy, spicy, cheesy lasagna. One slight drawback, it is a little greasy with the cooked (and drained) sausage, butter in the sauce, and oil in the cheese. I would make this again but would use lean ground beef (spiced up) and would experiment with making a lighter cheese sauce.
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