Monday, January 4, 2016

Delicious, Cheesy, White Lasagna with Sausage and Mushrooms!


I've been thinking about this meal all day.  Driving to and from work, the words "Sausage, mushrooms, white sauce, lasagna" kept cycling through my brain, until finally, I knew what I wanted to do.  If you're on a diet, you should just click the "x" in the top right corner right now, and just move on.  This is not one of my healthier meals.  But if you've been good all week and want something cheesy, delicious and oh, so satisfying...read on.

Ingredients

2 Tbsp Olive Oil
1 lb Bulk Mild Italian Sausage
1 Cup Sliced White Mushrooms
1/4 of a whole Red Onion, chopped or diced
1 Tbsp Minced Garlic
1/4 Cup Chopped Fresh Basil or 2 tsp dried
1 Pint Heavy Whipping Cream
3/4 Cup fresh grated Parmesan Cheese
1 tsp Salt
1/4 tsp Pepper
1 tsp Italian Seasoning
1/2 tsp Onion Powder
Cooked Lasagna Noodles (I used Gluten Free, but any will work)
2 Cups Grated Mozzarella Cheese

Heat the oven to 350 degrees and start your cooking water heating for your lasagna noodles.

Heat the Olive Oil in a large skillet over medium heat.  Add the Italian Sausage and cook, stirring and breaking up into small pieces, until almost cooked through.  Add the Sliced Mushrooms and cook another 5 minutes or so, stirring and tossing frequently until the mushrooms are cooked through.  Remove the sausage and mushrooms to a bowl, leaving the drippings in the skillet.

Turn the heat up to medium-high and add the chopped Onion and minced Garlic.  Cook, stirring frequently until the onions are opaque, about 5 minutes.  Add the chopped or dried Basil and cook another couple of minutes.

Turn the heat back down to medium and add the Heavy Cream and Parmesan.  Cook, stirring occasionally until the parmesan is melted.  If you like your sauce a little thicker, whisk in a little cornstarch slurry at the end.

Turn the water for the Lasagna Noodles to high and, once boiling, cook according to package directions.  Once cooked, drain and rinse with cold water, and drain again.

Spray a 9x9 baking dish with non-stick cooking spray.  Lay one layer of lasagna noodles in the bottom and cover with one third of the white sauce.  Top with 1/2 of the sausage/mushroom mixture and then top with grated mozzarella cheese.  Follow with another layer of lasagna noodles, another third of the white sauce, the remaining sausage/mushroom mixture and more mozzarella.  To finish, put one more layer of lasagna noodles on the top, cover with the remaining white sauce and sprinkle more grated mozzarella over all.

Cover with foil, and bake at 350 degrees for 30 minutes.  Remove the foil, turn the oven up to 425 degrees and bake until browned and bubbly, about 15 minutes.

Let sit for about 10 minutes before slicing to serve, to allow the cheeses to set.  I served it with a little steamed broccoli and a delicious William Hill Chardonnay.  Enjoy!

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