The Sausage Making Class Lasagna

August 5, 2020

Way back in pre-pandemic life in February, I took a cooking class to make sausage but really the star of the show was the lasagna that we made with the sausage. 
This lasagna recipe came in handy at the height of quarantining a few months ago when I wanted to use up the frozen sausage (from the class) and wanted to make the lasagna again. Luckily this recipe uses a bechamel sauce instead of ricotta so it's easy to make without having to keep a ton of extra ingredients on hand for it. 
Bechamel Sauce from The Meat Shed
Ingredients: 
4 tbs unsalted butter
1/4 cup flour
4 cups milk
3/4 tsp salt
Directions: 
1. In a medium saucepan, melt butter over medium heat then whisk in flour until combined but not browned for about 1 minute. 
2. Whisk in milk gradually and then turn the heat to medium-high and whisk until milk mixture comes to a boil. 
3. Reduce the heat to medium-low and keep milk at a simmer. Cook for 10 minutes or until thickens. 

Sausage Lasagna adapted from The Meat Shed
Ingredients: 
1 lb Italian sausage, casings removed
1 jar marinara sauce (or homemade)
1 package of no boil lasagna noodles
2 cups parmesan cheese
1 batch of Bechamel Sauce (from above recipe)
*can add frozen/thawed spinach which is also delicious
Directions:
1. Spray 13x9 baking dish with non-stick spray. Preheat oven to 450 degrees. Over medium heat, brown Italian sausage in a pan until cooked through. 
2. Combine cooked Italian sausage with marinara sauce in a large bowl. Then spread two ladle-fulls of the meat sauce over the bottom of the baking pan. Then ladle the bechamel sauce on top of the meat sauce and sprinkle with parmesan cheese. Place one layer of lasagna noodles on top of the sauce. 
3. Repeat step 2 on top of the lasagna noodles. Repeat 3-4 times until dish is filled. 
4. On top of the final layer of noodles, ladle meat sauce and bechamel and sprinkle with more parmesan cheese. Cover pan with foil. 
5. Bake covered for 30 minutes. Then remove foil and bake for another 15 minutes until a little browned on top. 
6. Let cool for 10-15 minutes and then enjoy!