Foodie Mom: Spicy Turkey Sausage with Mushroom and Zucchini White Lasagna

I of course, found this the other day on Pinterest. It's a Guy Fieri recipe, and he always has some pretty good stuff going on. I tried something similar about a year ago, a white lasagna with sausage and mushrooms. It was pork sausage (that I made myself), mushrooms, and a béchamel sauce. You can see the recipe here: home made sausage and mushroom white lasagna. This recipe is a little easier, using no boil lasagna noodle. Even the white sauce is a lot easier to make. The sliced zucchini gives it a great pop of color and added veggies to a dish like this is always welcomed.

INGREDIENTS:

For white Sauce:

3 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk
3/4 cup grated Parmesan
salt and pepper to taste
1 teaspoons garlic salt
1 teaspoon nutmeg

For sausage and mushrooms:

1 tablespoon olive oil
1 pound hot Italian turkey sausage
1-2 cups sliced mushrooms
1 teaspoons garlic salt

For ricotta cheese mixture:

15 ounces whole milk ricotta
1 large egg
1 cup grated Parmesan
Coarse salt
pepper

For lasagna (additional):

1 package no-boil lasagna noodles
2 small zucchini, sliced on the bias
2 cups mozzarella cheese
flat leaf parsley for garnish

To make the white sauce, melt the butter in a sauce pan over medium heat. Once the butter is melted whisk in the flour and cook for 1-2 minutes, while whisking. Gradually add in the milk, a little at a time while whisking. Reduce heat to medium-low and simmer for about a minute. Remove pan from heat and add in the park cheese, garlic salt, then salt and pepper to taste, stir to combine.

White Parmesan Sauce

To make the sausage and mushrooms, start by adding oil to a skillet and brown the turkey sausage for about 4 minutes, then add in the mushrooms and continue to sauté until golden brown and the turkey sausage is cooked through season with garlic salt and pepper to taste, and remove from heat to cool.

Spicy Turkey Sausage and Mushrooms

To make the ricotta, mix in a bowl with egg, parm cheese, salt and a little pepper.

Ricotta Mixture

Assembling the lasagna, spread 1/4 cup of white sauce in the bottom of a 9x13 pan. Lay 3 lasagna noodles down, followed by 1 cup of ricotta mixture. Layer 1/2 the sliced zucchini then half of the sausage mushroom mixture. Finish with 1 cup of the white sauce and 1/3 of mozzarella. Lay down 4 lasagna noodles, the rest of the ricotta mixture, then the zucchini and the remainder of the sausage mushroom mixture. 1/4 cup of the white sauce then 1/3 of the mozz. Finally lay down 4 more noodles, top with remainder of the white sauce and mozzarella cheese on top. Cover with tinfoil.

Bake at 375 for 45 min to an hour, until the top starts to get golden and the lasagna noodles are tender. Let sit for 10-15 minutes and garnish with chopped parsley.

Lasagna all Baked

Oh my god. This was absolutely amazing. I couldn't wait to post this. It was so yummy and cheesy. The kiddos devoured theirs in record time, and I couldn't help but go back to the pan 3-4 times for bites while I cleaned everything up. It's so worth the little bit of extra prep when making something like this. If you take your time, and season dishes well- you will be impressed when the turn out is as good as this was. I certainly was! Cheers!