White Lasagna with Spicy Turkey Sausage and 'Shrooms
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1118
- Total Fat
- 55
- Saturated Fat
- 28
- Carbohydrates
- 76
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 77
- Cholesterol
- 267
- Sodium
- 1865
- Total: 2 hr
- Active: 1 hr 30 min
Ingredients
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
Directions
- 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.
Cook’s Note
To help eliminate a mess in the oven, add the baking dish to a parchment-lined baking sheet to catch anything that bubbles over.