Creamy Vegetable and Sausage Lasagna
Lasagna is a comfort food staple, and this creamy version with a béchamel sauce is a cozy twist to the classic Italian dish.
Ingredients
- 1/2 lb (225 g) white mushrooms, halved
- 1 onion, cut into 8 pieces
- 1 celery stalk, cut into pieces
- 1 carrot, cut into pieces
- 2 garlic cloves, halved
- 3/4 lb (340 g) mild Italian sausage meat
- 3 tbsp (45 ml) olive oil
- 1 can (28 oz/796 ml) diced plum tomatoes
- 1/2 cup (125 ml) chicken broth or water
- 1 tsp dried oregano
- 1/4 tsp red chili flakes
- 1/3 cup (75 g) butter
- 6 tbsp (60 g) unbleached all-purpose flour
- 3 cups (750 ml) milk
- ½ cup (35 g) Parmesan cheese, freshly grated
- 12 lasagna noodles, cooked until al dente
- 2 cups (200 g) mozzarella cheese, grated
Instructions
- In a food processor, finely chop the mushrooms. Transfer to a bowl. Finely chop the remaining vegetables. Set aside with the mushrooms.
- In a pot over medium-high heat, brown the sausage meat in the oil while breaking it up with a wooden spoon. Add the vegetable mixture and cook for 5 minutes, stirring often. Add the remaining ingredients. Season with salt and pepper. Bring to a boil and simmer for 40 minutes.
Lasagna is a comfort food staple, and this creamy version with a béchamel sauce is a cozy twist to the classic Italian dish.