White Lasagna with Spicy Turkey Sausage and 'Shrooms

Total Time:
2 hr 30 min
1 hr 30 min
1 hr

4 to 6 servings

  • White Sauce:
  • 3 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • 3/4 cup finely grated Parmesan
  • Kosher salt and freshly ground black pepper
  • Lasagna:
  • 1 tablespoon olive oil
  • 2 pounds bulk spicy Italian turkey sausage
  • 3/4 cup sliced button mushrooms
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons granulated garlic
  • 15 ounces whole milk ricotta
  • 1 large egg
  • 1 cup finely grated Parmesan
  • Coarse salt
  • 1 package no-boil lasagna noodles
  • 2 small zucchini, finely sliced on the bias (2- to 3-inch pieces)
  • 8 ounces shredded mozzarella
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • Preheat the oven to 350 degrees F.

  • For the white sauce: Bring a medium saucepan to low-medium heat and add the butter. Once the butter is melted, stir in the flour with a wooden spoon; cook for 2 minutes (do not let it color). Add the milk and bring to a boil, continuing to stir. Reduce the heat to medium-low and simmer for 1 minute. Remove the saucepan from the heat. Add in the Parmesan, whisking to incorporate. Season with salt and pepper.

  • For the lasagna: In a skillet over medium-high heat, add the olive oil and cook the turkey sausage until just beginning to brown, about 4 minutes. Add the mushrooms and continue to saute until golden brown and the turkey is cooked through, 4 to 6 additional minutes. Season with kosher salt, pepper and granulated garlic. Stir well, and then shut off the heat and set aside to cool.

  • In a small mixing bowl, combine ricotta, egg, Parmesan, about 1/2 teaspoon coarse salt and a few rounds of cracked pepper. Spread 1/4 cup of the white sauce in the bottom of a 9- by 13-inch nonreactive baking dish. Begin layering with 3 noodles, followed with about 1 cup ricotta mixture. Layer about half of the zucchini evenly over the ricotta. Follow with half the turkey sausage and mushrooms, finishing with 1 cup white sauce. Sprinkle with 1/3 of the mozzarella. Repeat. Top the second layer with 4 noodles, white sauce and sprinkle with the remaining mozzarella. Bake, covered with foil, for 30 minutes.

  • Remove from the oven and remove the foil cover. Heat the broiler to maximum temperature. Broil until the cheese is browned and bubbling, about 1 minute. Garnish with the parsley.

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