Smoky Four-Cheese Sausage Lasagna
Total TimePrep: 45 min. Bake: 55 min. + standing
This recipe was delicious. I did not have all of the ingredients available, so I used what I did have-cayenne pepper for the red pepper flakes, a 3-cheese blend with Romano cheese, 1 Tbsp. sweet and smoky grilling seasoning, divided along with 1 cup part-skim Mozzarella cheese, divided to equal the smoked Mozzarella cheese. I'd used a total of 1 lb. baby bella mushrooms, pre-sliced. Drippings had been increased for cooking mushrooms. delowenstein, Volunteer Field Editor
This recipe is deliciously decadent with a savory sausage and mushroom filling and plenty of cheesy sauce! I used whole wheat noodles and, not wanting to save the remaining 3 noodles in the box, I used 4 noodles per layer. I finished the sauce by adding a teaspoon of smoked paprika to boost the “smoky” taste in the finished dish. I used hot Italian bulk sausage so I omitted the crushed red pepper, and, knowing the sausage and added cheese would be salty, I left out the salt. I made the lasagna a day before so it would set up. I cut up the lasagna into portions and shared with friends and family since there are only two of us. (Of course, I saved more for another meal!) Served it with a cold, crunchy cauliflower, red cabbage veggie salad which was a perfect accompaniment to the creamy, spicy, cheesy lasagna. One slight drawback, it is a little greasy with the cooked (and drained) sausage, butter in the sauce, and oil in the cheese. I would make this again but would use lean ground beef (spiced up) and would experiment with making a lighter cheese sauce.