1 lb Goolsby’s Sausage (10 patties)
9 lasagna noodles, crumbled
1 (15 oz) package whole milk ricotta
2 (10 oz) packages frozen chopped spinach, thawed and drained
3 cups shredded mozzarella cheese, divided
¾ cup freshly grated Parmesan, divided
2 tbsp chopped fresh parsley leaves
For the Sauce
¼ cup unsalted butter
2 cloves garlic, minced
1 lb button mushrooms, thinly sliced
1 onion, diced
¼ cup all-purpose flour
3 cups milk, at room temperature
1 tsp dried basil
½ tsp dried oregano
nutmeg
Kosher salt and freshly ground black pepper, to taste
1Preheat oven to 350 degrees F.
2To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
3Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside.
4In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
5While the noodles are boiling, brown Goolsby’s Sausage in a pan over medium heat, about 6-7 minutes. Crumble sausage into small pieces as it begins to brown.
6Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, ½ of the Goolsby’s sausage, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce, sausage, and cheeses.
7Place in oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes.
Ingredients
1 lb Goolsby’s Sausage (10 patties)
9 lasagna noodles, crumbled
1 (15 oz) package whole milk ricotta
2 (10 oz) packages frozen chopped spinach, thawed and drained
3 cups shredded mozzarella cheese, divided
¾ cup freshly grated Parmesan, divided
2 tbsp chopped fresh parsley leaves
For the Sauce
¼ cup unsalted butter
2 cloves garlic, minced
1 lb button mushrooms, thinly sliced
1 onion, diced
¼ cup all-purpose flour
3 cups milk, at room temperature
1 tsp dried basil
½ tsp dried oregano
nutmeg
Kosher salt and freshly ground black pepper, to taste
Directions
1Preheat oven to 350 degrees F.
2To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
3Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside.
4In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
5While the noodles are boiling, brown Goolsby’s Sausage in a pan over medium heat, about 6-7 minutes. Crumble sausage into small pieces as it begins to brown.
6Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, ½ of the Goolsby’s sausage, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce, sausage, and cheeses.
7Place in oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes.
Sausage and Mushroom Lasagna
