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Sausage and Mushroom Lasagna on a plate
Rachel Kim

Sausage and Mushroom Freezer Lasagna

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Prep Time 35 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 18 dry lasagna noodles about 1 lb
  • 1 lb mild Italian pork sausage casings removed
  • 10 oz cremini mushrooms finely chopped
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 1 can 28 oz crushed tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp fine salt divided
  • 1/4 tsp black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 1/2 cups whole milk
  • 1/8 tsp ground nutmeg
  • 8 oz low-moisture mozzarella grated
  • 1/3 cup finely grated Parmesan

Method
 

  1. Boil noodles 2 minutes less than package time; drain and lay separately on lightly damp clean towel. Brown sausage in large skillet over medium 8 minutes to 160°F.
  2. Add mushrooms and onion; cook 8 minutes until liquid evaporates. Stir in garlic 30 seconds, then tomatoes, oregano, 1/4 teaspoon salt, and pepper. Simmer 10 minutes.
  3. Melt butter in saucepan; whisk in flour and cook 1 minute. Gradually whisk in milk; simmer 4 to 5 minutes until lightly thickened. Add nutmeg and remaining salt.
  4. Transfer sauces to shallow containers; refrigerate within 2 hours and chill fully. Cut noodles to fit two 8-inch-square metal pans.
  5. Spread a little meat sauce in each pan. Make 3 layers of noodles, meat sauce, béchamel, and mozzarella, dividing evenly. Top with Parmesan.
  6. Before baking, tightly cover assembled pans with foil and second protective wrap. Label; freeze up to 2 months.
  7. Thaw pan in refrigerator 24 to 36 hours. Remove outer wrap; bake foil-covered at 375°F for 40 minutes. Uncover; bake 15 to 20 minutes more to 165°F in center.
  8. Rest 15 minutes; cut each pan into 4 servings. Reheat refrigerated cooked slice covered at 350°F for 20 to 30 minutes to 165°F.