Lasagna with Bechamel and Sausage
The sauce is from Joe Dogs and the recipe has been tweaked to reduce fat and calories.
Calories per serving: 486kcal
Ingredients
~~ -- For the Sauce -- ~~
- 2 cloves (2 cloves) garlic, crushed
- ¼ cup (54 g) *olive oil
- 28 ounce (793.79 g) tomato
- ½ teaspoon (0.5 teaspoon) garlic powder
- ¼ teaspoon (0.25 teaspoon) *dry mustard
- ¼ teaspoon (0.25 teaspoon) black pepper, freshly ground
- 2 tablespoon (2 tablespoon) basil, dried
- 1 teaspoon (1 teaspoon) *chicken base
- 1 cup (236.59 g) Water
~~ -- For the Béchamel -- ~~
~~ -- For the Pasta -- ~~
- 9 (9) Lasagna noodles
~~ -- For the Filling -- ~~
- 12 ounces (340.2 g) chicken Italian sausage, broken up
- 6 (6) mushrooms, sliced
1 tablespoon (1 tablespoon) Shallots in Oil- 1 teaspoon (1 teaspoon) fennel seeds
- ½ teaspoon (0.5 teaspoon) chili flakes
- 16 ounce (453.59 g) fresh mozzarella, sliced
- ¼ cup (25 g) parmesan, shaved
Instructions
- Mise en place
For the sauce:
- Saute garlic in olive oil until garlic dissolves. Add tomatoes, stir and simmer for 5 minutes. Add remaining ingredients and allow to simmer over low heat for 25 to 30 minutes.
For the filling:
- While the sauce is cooking, put the shallots in oil in a small saute pan. Let the shallots become translucent then add the mushrooms. When the mushrooms are done, add the sausage, fennel seed, and chili flakes.
For the béchamel:
- In a small saucepan, melt the butter and add the flour. Whisk until the flour turns white, then add the milk and remaining ingredients. Stir constantly until the sauce has thickened enough to coat a spoon. Remove the bay leaf and add the cheese. Stir to combine.
Assembly:
- Pour a little of the red sauce into the lasagna pan. Add a layer of noodles. Add half the sausage and mushroom mixture. Add half the mozzarella. Add some sauce. Keep duplicating the layers until you have nothing left, with cheese the last layer. Pour sauce over all and top with the remaining shaved parmesan.
- Bake at 350 °F (177 °C) for 25-30 minutes or until it is all bubbling. Let the lasagna rest for about 10 minutes for it to settle.
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