These delicious cookies are from the press. They have a lot of flavor. For years, my mother has made these cookies for all the holidays. She even used food coloring to create the various designs, such as green trees and other things.As much as they enjoy eating them, the youngsters also enjoy decorating them.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch dish |
Ingredients
- cooking spray
- ½ pound bulk mild Italian sausage
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups low-fat milk
- 1 pinch salt
- 1 pinch ground nutmeg
- 1 large egg
- 1 (15 ounce) container part-skim ricotta cheese
- 1 tablespoon dried parsley
- 2 (24 ounce) jars marinara sauce
- 1 (9 ounce) package no-boil lasagna noodles
- 1 cup chopped cremini mushrooms
- 1 (16 ounce) package shredded part-skim mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish with cooking spray.
- Place sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain and set aside.
- To make béchamel sauce, melt butter in a saucepan over medium heat and whisk in flour. Cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in salt and nutmeg. Bring sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from heat and set aside.
- Beat egg in a medium bowl; stir in ricotta cheese and parsley until thoroughly combined. Set aside.
- To assemble lasagna, pour about 1 1/2 cups marinara sauce into the bottom of the prepared baking dish. Top sauce with 4 lasagna noodles, overlapping if necessary. Layer 1/3 of the ricotta mixture, followed by 1/3 of the sausage, 1/3 cup mushrooms, 1/4 of the béchamel sauce, 1 cup mozzarella cheese, 1/8 cup Parmesan cheese, and 1 more cup marinara sauce over noodles. Repeat the layers twice more, ending with a final layer of noodles topped with remaining marinara sauce, béchamel sauce, mozzarella, and Parmesan cheese. Cover the dish with foil.
- Bake in the preheated oven until bubbly and noodles are tender, about 1 hour. Remove the foil and bake until the top cheese layer is browned, about 5 more minutes. Allow lasagna to stand for 10 minutes before cutting.
- Please note the difference in amount of sausage used when using the magazine version of this recipe.
Nutrition Facts
| Calories | 186 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 5 g |
| Sodium | 451 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Very different from the way my Grandmother made it and the way I’ve made these past 50 years but it IS wonderful!! I have to admit I was a bit worried about the noodles as I’ve not ever used them before but they swelled up beautifully. I will be making this recipe again. Oh! I also made an extra cup of the béchamel sauce and used 3/4 lb of sweet sausage, 2things we love.
Very tasty! I love the ricotta and the bechamel sauce. It adds a nice creamy texture to the dish. Overall, near perfect. The only changes I might personally make would be to add more italian sausage and less mushrooms. I feel the ratio is slightly off there. Definitely the mushroom taste is abundantly more prevalent.
When I saw this recipe, I thought it sounded pretty interesting and thought I’d try this instead of our regular lasagna recipe that we have made for years. This was delicious and better than the one that we have always made! I used hot italian sausage and used a pound of it. I also used the regular lasagna noodles that you boil in water first. I never really cared for those lasagna noodles that you don’t cook first. I left it in the oven for 45 minutes and it came out perfect. (You definitely need a pan a little larger than 9 x 13). Thanks much for the recipe!
Really good recipe
Absolutely delicious!
This is a great recipe!
This lasagna is the best I’ve ever had! I’m not known for my culinary talent but this recipe has given me some respect with my friends. Thank you!
My husband said this was the best lasagna he has ever eaten. I had only tried to make lasagna one other time and it wasn’t very good. This was pretty easy except for making the bechamel sauce. I did not have a whisk I could use in the non-stick pan I was using so stirred it with a wood fork. The flavor of the combination of ingredients was wonderful! I did not have ricotta cheese and substituted cottage cheese. It took longer than an hour to cook, adding another 20 minutes.
I SWORE TO MYSELF I WOULD NEVER MAKE THIS AGAIN . . . until I tasted it ! ! I followed the Feb/March 2021 Allrecipes Magazine. This recipe is very similar to the magazine but uses two 8-inch square baking dishes — which turned out great because it’s only me and my husband. This recipe made two seperate dinners for us. The magazine calls for 1# Italian Sausage (I used hot) and I did not top with Rosemary. I’m still mulling over what went wrong – the recipe calls for (1) 9oz pkg. no-boil lasagna noodles. Two noodles are not enough to fit the bottom of a 8×8 baking dish. I ran out of noodles, I FROZE and the only thing I could do was boil a few regular noodles to finish the dish. I think this being a new recipe & having to take another step/another pot overwhelmed me. I liked the idea of no -bake noodles as I have a tough time with the regular noodles tearing. I remembered Chef John’s video when he said “don’t worry if your lasagna noodles tear just patch them up & no one will know” — That’s what I did. By the way this recipe is “YUM”
Found this recipe while I was looking for a Bechamel sauce recipe. it’s the best one I’ve found so one, so easy to make. Love it!!!
This is, hands down, the best lasagna I have ever eaten. I’ve made it several times now and there are always some guests that tell me that this is the best they’ve eaten as well. I make it exactly as the recipe is written.
I made it for Mother’s Day. There were only five of us so I had lots left over, sent some home with others. Rave reviews from everyone!!! It was delicious! The bechamel sauce gives it a richness and cuts the acidity of the tomato sauce. I omitted the mushrooms but added chopped fresh spinach. I will make it again but will probably cut the recipe in half. Not only was it delicious, it was a beautiful presentation.
Loved it! I used 1 lb. of sausage instead of half, used cottage cheese because I didn’t have ricotta. Will make it again.
Great lasagna! Family loved the flavor. Made no changes to recipe and really enjoyed it. Will make again.
Really good. After reading reviews I used a 13 x 15 pan since I did not have a “lasagna” pan. I used more noodles because of the bigger pan, I also doubled the sausage and used more mushrooms. I did not increase the liquid and it did not need it. Everyone really loved it and those that don’t like mushrooms did not even realize they were in there. The only complaint my husband had was that he likes more meat. I would definitely make this again doubling the meat again (so 4 times the amount recommended).
This lasagna was definitely out of my comfort cooking zone but it came out delicious. I did use a mix of Italian Chicken sausage and Hot Italian Pork sausage. In my Béchamel sauce I used Almond milk because I don’t drink regular milk. Its rich and yummy boyfriend approved.
I recently was made aware that two of my precious angels didn’t like ricotta. About the same time, I read in a book a reference to lasagna w/ bechamel sauce, so thought that might take the place of the ricotta. Oh, yes, it did. Family loved it and only requested that I add more Italian sausage. Obviously, I left out the ricotta. Oh, and I added lots of garlic. Took some to another family and child there wanted to know why my lasagna was better than his mom’s. Guess I have learned that everyone doesn’t like ricotta. Wonderful recipe!
To be honest, this wasn’t as fabulous as I was expecting. I followed the recipe as written, with the small exception of adding some Parmesan to the bechamel (it seemed flavorless). For such a decadent recipe, I expected something more… fabulous. It’s good, don’t get me wrong, but not something I would prepare as a special meal for company.
Very good, I doubled the sausage, added some hot pepper flakes and used a whole 8 oz bin of mushrooms but other that i followed the receipe. Definetly use a deep deep deep lasagna dish.
This was fabulous! I loved the addition of the bechamel sauce. Next time, I would add a lot more Italian sausage.
I love lasagna and I’m always on the lookout for a new recipe. I was cautious about this recipe since it only had two reviews, but the ingredients seemed fabulous so I thought I’d try it – I am VERY glad I did! This was the best lasagna I’ve ever made, and easy too! I followed the recipe completely, only adding more mozzarella. I did follow the tip about using a larger pan – I used a ceramic lasagna pan and it fit great. Also, for those of you that have a limited produce section, Baby Bella’s are the same as cremini mushrooms.