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a square slice of lasagna with visible noodle layers, cooked sausage crumbles and finely chopped tiny mushroom bits in tomato filling, pale béchamel and browned melted mozzarella on a plain plate, with no broad mushroom slices, whole mushroom caps, basil garnish or side dishes
Rachel Kim

Sausage and Mushroom Freezer Lasagna

Sausage and mushrooms give this lasagna a savory filling that doesn't depend on a thick layer of watery ricotta, while a measured béchamel keeps the noodles moist through the thaw-and-bake cycle. Cook the mushrooms until the skillet is dry and cool the sauces before assembling two small pans, so you can bake one family-size dinner at a time without having to thaw a giant frozen slab for two people.
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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 lasagna noodles for 2 minutes less than the package directs, drain and lay separately on a lightly damp clean towel. Brown sausage in a large skillet over medium heat for 8 minutes until 160°F.
  2. Add mushrooms and onion and cook for 8 minutes until released liquid evaporates. Stir in garlic for 30 seconds, then tomatoes, oregano, 1/4 teaspoon salt and pepper; simmer for 10 minutes.
  3. Melt butter in a saucepan, whisk in flour and cook for 1 minute. Gradually whisk in milk and simmer for 4 to 5 minutes until lightly thickened, then stir in nutmeg and remaining salt.
  4. Transfer both sauces to shallow containers, refrigerate within 2 hours and chill fully. Cut noodles as needed to fit two 8-inch-square metal baking pans.
  5. Spread a little meat sauce in each pan, then make 3 layers of noodles, meat sauce, béchamel and mozzarella, dividing ingredients evenly. Finish with Parmesan.
  6. Freeze before baking: cover each assembled pan tightly with foil, add a second protective wrap, label and freeze for up to 2 months.
  7. Thaw a pan in the refrigerator for 24 to 36 hours. Remove outer wrap, keep foil on and bake at 375°F for 40 minutes, then uncover and bake for 15 to 20 minutes until the center reaches 165°F.
  8. Rest for 15 minutes and cut each pan into 4 servings. Reheat a refrigerated cooked slice covered at 350°F for 20 to 30 minutes until 165°F.