Mushroom and Sausage Forest Lasagna
This Mushroom and Sausage Forest Lasagna is filled with spicy sausage, earthy mushrooms, and smothered in a velvety béchamel sauce. While the traditional meat and cheese lasagna is always a hit, sometimes a little twist can make this dish even more exciting!
Why We Love This Mushroom and Sausage Forest Lasagna
Ever want to take your lasagna to a whole new level? Enter mushroom and sausage forest lasagna—a savory, hearty variation that combines the earthy flavors of mushrooms with the rich, spiced goodness of sausage.
This lasagna is a white lasagna recipe with a homemade bechamel sauce that adds a creamy flavor and texture! Mixed with Swiss cheese and the mushroom and sausage filling, this lasagna is perfectly cozy and comforting.
Ingredients You Need
For the Lasagna
- Lasagna Noodles: I used the oven-ready lasagna sheets from the store! These are easiest to use, since you don’t have to boil them first. The creamy béchamel sauce will help them to cook perfectly in the oven!
- Italian Sausage: I like mild Italian sausage here. It is seasoned well so it adds loads of flavor!
- Mushrooms: Baby bella mushrooms are best, but you can use white, cremini, or even chopped portobello mushrooms!
- Swiss Cheese: Shredded Swiss cheese is a nice and creamy cheese that pairs well with the mushrooms here.
- Thyme: I used fresh thyme, but dried thyme will work as well!
- Salt & Pepper: To taste.
- Butter: To add a depth of flavor to the mushroom sausage filling.
- Garlic: Adds a depth of savory flavor!
For the Béchamel Sauce
- Butter: The combination of butter and flour creates a roux. A roux is a thickening agent that will make the milk thicken!
- Flour: The flour will get cooked in the butter and then will help to thicken the milk.
- Whole Milk: Use whole milk for the best flavor and texture!
- Salt & Pepper: To taste.
- Nutmeg & Cayenne: A pinch of nutmeg and cayenne will deepen the flavor of the sauce.
How to Make Mushroom and Sausage Lasagna
- Preheat: Preheat the oven to 350F degrees.
- Sauté Mushrooms: Start by sautéing the mushrooms in a pan with a drizzle of olive oil over high heat. Cook the mushrooms until the water evaporates. Add the butter, garlic, and season with salt and black pepper. Cook for another couple of minutes. Remove mushrooms from the pan and set aside.
- Cook Sausage: Drizzle olive oil into the skillet if needed and add the ground Italian sausage. Cook for about 10 minutes until brown and crumbly. Season again and add fresh thyme.
- Combine Filling: Return the mushrooms back to the pan, combine, and set the filling aside.
- Assemble: To assemble the lasagna, start by adding a layer of béchamel sauce into a greased 8×8 inch baking dish. Spread one layer of the lasagna sheets on top. Continue with a layer of meat and mushroom mixture. Sprinkle cheese over the meat. Repeat the process for two more layers ending with a layer of béchamel sauce and cheese.
- Bake: Bake in the oven for 30 minutes until bubbly and golden brown.
How to Make the Béchamel Sauce
- Melt Butter: Heat a saucepan over medium-low heat. Add the butter and allow it to melt.
- Combine with Flour: Add the flour. Continue to stir until the flour has absorbed all of the butter.
- Cook: Continue to cook for 2-3 minutes, until the mixture smells slightly nutty but the color is still blonde.
- Add Milk: Slowly drizzle in warm milk, continuously whisking until all of the milk is absorbed before adding any more. Continue to whisk until all the milk has been incorporated and the sauce is thick as a gravy consistency.
- Season: Add the salt, pepper, cayenne and nutmeg. Stir to combine.
Recipe Variations
- Make it vegetarian! If you want to make a vegetarian mushroom lasagna, feel free to omit the sausage and add in extra mushrooms.
- Add some spice! For a spicy version, you can use hot Italian sausage or a sprinkle of red pepper flakes!
- Add extra cheese! If you want an extra cheesy lasagna, you can mix the Swiss cheese with some shredded mozzarella cheese and parmesan as well!
- For ease, you can use a jarred Alfredo sauce instead of making a homemade béchamel sauce. However, the flavor won’t be as fresh!
Serving Suggestions
This mushroom and sausage lasagna can be served on its own as a filling and satisfying meal. If you want a few side dishes to serve with it, I recommend a light salad or some garlic bread! When feeding a crowd, it can be a good idea to serve some other dishes alongside this lasagna. Here are some of my personal favorites to pair with it:
Frequently Asked Questions
Yes, you can assemble the lasagna a day in advance and refrigerate it until you’re ready to bake. Let it come to room temperature before baking, or add extra baking time if baking straight from the refrigerator.
Lasagna freezes well. Assemble the lasagna, but don’t bake it. Cover it tightly and freeze. When ready to eat, bake it from frozen at 375°F, covered, for about 1 hour, then uncovered for 30 minutes.
To freeze leftovers, allow the lasagna to cool completely. Freeze in a freezer safe container for up to 2 months. Thaw in the fridge overnight and reheat in the oven before serving!
Definitely! You can add extra veggies like spinach or peas for a spring touch! Or, add zucchini or bell peppers. Whatever is in season would be a great addition!
More Pasta Dishes to Try
- Chicken Sausage Kale and Mushroom Pasta
- Baked Rigatoni Pasta
- Lemony Tuna Spinach Spaghetti
- Sheet Pan Tortellini alla Norma
- Mushroom and Leek Orecchiette
Mushroom and Sausage Forest Lasagna
Equipment
- 8×8 baking dish
- skillet or sauté pan
- medium pot
- whisk
Ingredients
- 1 package fresh lasagna sheets 6 sheets
- 1 lb mild Italian sausage
- 12 oz baby bella mushrooms sliced
- 8 oz Swiss cheese shredded
- 1 tsp fresh thyme
- salt and black pepper to taste
- 1 tbsp butter
- 1 garlic clove
- 2 tbsp olive oil
For the Béchamel Sauce
- 6 tbsp butter
- 6 tbsp flour
- 3 cups whole milk
- salt and black pepper to taste
- pinch of nutmeg
- pinch of cayenne
Instructions
- Preheat the oven to 350F degrees.
- Start by sautéing the mushrooms in a pan with a drizzle of olive oil over high heat. Cook the mushrooms until the water evaporates. Add the butter, garlic, and season with salt and black pepper. Cook for another couple of minutes. Remove mushrooms from the pan and set aside.
- Drizzle olive oil into the skillet if needed and add the ground Italian sausage. Cook for about 10 minutes until brown and crumbly. Season again and add fresh thyme.
- Return the mushrooms back to the pan, combine, and set the filling aside.
- To assemble the lasagna, start by adding a layer of béchamel sauce into a greased 8×8 inch baking dish. Spread one layer of the lasagna sheets on top. Continue with a layer of meat and mushroom mixture. Sprinkle cheese over the meat. Repeat the process for two more layers ending with a layer of béchamel sauce and cheese.
- Bake in the oven for 30 minutes until bubbly and golden brown.
For the Béchamel Sauce
- Heat a saucepan over medium-low heat. Add the butter and allow it to melt.
- Add the flour. Continue to stir until the flour has absorbed all of the butter.
- Continue to cook for 2-3 minutes, until the mixture smells slightly nutty but the color is still blonde.
- Slowly drizzle in warm milk, continuously whisking until all of the milk is absorbed before adding any more. Continue to whisk until all the milk has been incorporated and the sauce is thick as a gravy consistency.
- Add the salt, pepper, cayenne and nutmeg. Stir to combine.
