Smoky Four-Cheese Sausage Lasagna

  1. Preheat oven to 375u0b0. In a large skillet, cook sausage, onion and garlic over medium heat until no longer pink, 12-16 minutes, breaking up sausage into crumbles. Remove with a slotted spoon. Discard drippings, reserving 1 tablespoon.
  2. Add mushrooms, thyme, oregano, pepper flakes, 1/4 teaspoon salt and 1/8 teaspoon pepper to drippings; cook and stir until mushrooms are tender, 7-8 minutes. Stir in tomato paste; cook 1 minute longer. Stir in sausage.
  3. In a large saucepan, melt butter over medium heat. Stir in flour, nutmeg and remaining salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in Romano, Asiago and fontina cheeses until melted.
  4. Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the sausage mixture, 1 cup cheese sauce and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining noodles and cheese sauce.
  5. Bake, covered, 45 minutes. Sprinkle with remaining Romano cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Let stand 10 minutes before serving.

italian sausage, sweet onion, garlic, portobello mushrooms, thyme, oregano, red pepper, salt, pepper, tomato paste, butter, allpurpose, ground nutmeg, milk, romano cheese, cheese, fontina cheese, noodles, mozzarella cheese

Taken from www.tasteofhome.com/recipes/smoky-four-cheese-sausage-lasagna/ (may not work)

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