Italian Sausage and Mushroom Lasagna with Bechamel Sauce

Description

I can't think of anything at the moment, so please make a description for yourself, I said Please so I don't look rude to you, I can help you out and give you a hint, you can think of something that is possible to eat, looks delicious but not necessary delicious, looks well cooked but no one sure about that, if you can make the right guess, the right description then I may let you live, I mean I may consider not to take your life away, so grab you life with your full power in order to keep it with you, did I make you feel afraid, don't be please please, I was just joking actually, what gonna happen if you make the right description "I'm the only judge here" is that you gonna get 1 million dollar in a black box.

Ingredients

• 1 serving 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 egg
• 1 (15 ounce) container part-skim ricotta cheese
• 1 tablespoon dried parsley
• 2 (24 ounce) jars marinara sauce, divided
• 1 (9 ounce) package no-boil lasagna noodles, divided
• 1 cup chopped cremini mushrooms, divided
• 1 (16 ounce) package shredded part-skim mozzarella cheese, divided
• ½ cup grated Parmesan cheese, divided

Steps

1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. Place the sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain the sausage and set aside.
3. To make bechamel sauce, melt the butter in a saucepan over medium heat and whisk in the flour. Allow the flour and butter to cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in the salt and nutmeg and bring the sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from the heat and set aside.
4. In a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined.
5. To assemble lasagna, pour about 1 1/2 cup of marinara sauce into the bottom of the prepared baking dish and top the sauce with 4 lasagna noodles, overlapping if necessary. On the noodles, layer 1/3 of the ricotta mixture, followed by 1/3 of the cooked sausage, 1/3 cup of mushrooms, 1/4 of the bechamel sauce, 1 cup of the mozzarella cheese, 1/8 cup of the Parmesan cheese and 1 more cup of marinara sauce. Repeat the layers twice more, ending with a final layer of noodles topped with a layer of marinara sauce, bechamel sauce, the remaining mozzarella cheese, and remaining Parmesan cheese. Cover the dish with foil.
6. Bake in the preheated oven until bubbly and the noodles are tender, about 1 hour. Remove foil and bake until the top cheese layer is browned, about 5 more minutes. Allow the lasagna to stand for 10 minutes before cutting.

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