Italian Sausage and Mushroom Weekend Lasagna
serves 4 at $4.99 per serving
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Rachel Post
In Your Box (serves 4)
- 16 oz. Italian Pork Sausage Links
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12 fl. oz. 2% Milk
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10 oz. Lasagna Noodles
- 4 oz. Cremini Mushrooms
- 2 Green Onions
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1 oz. Grated Parmesan
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1 oz. Shredded Mozzarella
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3 Tbsp. All-Purpose Flour
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories770
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Carbohydrates83g
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Net Carbs79g
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Fat34g
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Protein39g
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Sodium1460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Oven-Safe Casserole Dish
- 1 Large Pot
- 1 Medium Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook Noodles and Prepare Ingredients
Halve noodles.
Once water is boiling, add noodles and cook until al dente, 7-9 minutes.Reserve 2 cups pasta cooking water and set aside. Drain noodles in a colander and set aside.While noodles cook, stem and slice mushrooms into 1/4" slices.Trim green onions and thinly slice, keeping white and green portions separate.Remove Italian sausage from casing, if necessary. -
2 Cook the Filling
Place a large non-stick pan over medium heat. Add 2 tsp. olive oil and Italian sausage to hot pan. Stir often, breaking up meat, until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Add white portions of green onions and stir often until slightly softened, 2-3 minutes.Add 1 Tbsp. olive oil and mushrooms. Stir often until browned, 2-3 minutes.Season with 1/4 tsp. salt and 1/4 tsp. pepper. Remove from burner. Drain any excess liquid and cover. -
3 Make the White Sauce
Pour 12 oz. cold milk (not included in your box) and 3 Tbsp. flour (not included in your box) into a medium pot and stir until flour dissolves. Place pot over medium-high heat and stir constantly until milk begins to thicken, 3-4 minutes.
While stirring constantly, add half the pasta cooking water in a steady stream and stir until smooth. Add remaining pasta cooking water, 1/4 cup at a time, until completely smooth. Bring to a simmer.Once simmering, cook until thick enough to coat the back of a spoon, 8-10 minutes.Remove from burner. Stir in 1/2 tsp. salt, a pinch of pepper, and half the Parmesan (reserve remaining for garnish) until incorporated and smooth. -
4 Layer the Lasagna
Pour 1/4 the white sauce in prepared casserole dish and spread into an even layer. Add 1/3 the noodles in an even layer, and top with half the filling.
Repeat layering, topping second layer of filling with another noodle layer. Top with remaining white sauce.(Layers should be: white sauce, noodles, filling, white sauce, noodles, filling, noodles, white sauce.) -
5 Finish Lasagna and Finish Dish
Spray a piece of foil with cooking spray. Cover casserole dish with foil, sprayed side down. Bake in hot oven, 15 minutes.
Remove from oven. Turn on broiler. Uncover, and top evenly with mozzarella cheese.Place dish under hot broiler and broil until cheese browns, 2-5 minutes.Plate dish as pictured on front of card, garnishing with green portions of green onions and remaining Parmesan. Bon appétit!
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