Advertisement
If it matters to Canadian women, it matters to us.

Celebration lasagna

36

  • Prep Time1 h
  • Total Time1 h
  • Makes8 servings
*PLUS Cooking time: 25 minutes, Baking Time: 80 minutes

Ingredients

  • 300-g pkg frozen chopped spinach

  • 1/2 cup white wine

  • 14 g dried mushrooms

  • 5 to 6 hot Italian sausages

  • 1/2 cup Marsala or sherry

  • 700-mL jar tomato sauce

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • 6 tbsp butter

  • 1 onion, chopped

  • 2 227-g pkgs sliced mushrooms

  • 1 1/2 tsp salt

  • 1/3 cup all-purpose flour

  • 2 1/2 cups 3.25% milk

  • 1/2 tsp ground nutmeg

  • 2 cups grated mozzarella

  • 1 cup freshly grated parmesan

  • 15 oven-ready lasagna noodle pasta

Instructions

  • Remove spinach from freezer. Leave at room temperature. Don't thaw in microwave. In a measuring cup, microwave wine until hot, 1 minute. Chop dried mushrooms and stir into wine. Cover with plastic wrap. Leave at room temperature.

  • For meat sauce, coat a large frying pan with oil and set over medium heat. Slice sausages in half lengthwise, then crumble meat into pan. Using a fork to keep meat crumbly, cook until no pink remains, 3 min. Add Marsala. Increase heat to high. Stir often until most of Marsala has evaporated, 5 min. Add pasta sauce, basil and oregano. Stir often until hot. Remove from heat.

  • For mushroom sauce, melt 1 tbsp (15 mL) butter in a large frying pan over medium-high heat. Add onion. Sauté until softened, 3 min. Add 1 tbsp (15 mL) butter and sliced mushrooms. Sprinkle with 1 tsp (5 mL) salt. Stir often until mushrooms start to soften, 4 min. Add soaked dried mushrooms and wine. Increase heat to high. Stir often until most of liquid is absorbed, 5 min. Remove from heat.

  • For white sauce, melt remaining 4 tbsp (60 mL) butter in a large saucepan over medium heat. Add flour. Whisk constantly until bubbly. Then gradually whisk in milk. Whisk until it comes to a boil. Reduce heat to medium-low and whisk often until thickened, 5 min. Stir in nutmeg and 1/2 tsp (2 mL) salt. Stir half of this sauce into mushroom mixture.

  • Preheat oven to 350F (180C). In a bowl, mix cheeses. Spread enough meat sauce over bottom of a 9×13-in. (3-L) baking dish to barely cover. Cover with 5 noodles. Don't overlap but break to fit. Spread with half of mushroom sauce, then half of meat sauce. Sprinkle with 1 cup (250 mL) cheese. Top with 5 noodles, then remaining mushroom mixture. Without squeezing water from partially frozen spinach, scatter overtop. Sprinkle with 1 cup (250 mL) cheese. Cover with noodles, then meat sauce. Dollop white sauce overtop. It won't cover, but it spreads during baking. Sprinkle with remaining cheese. Lay a piece of foil overtop. Place on a rimmed baking sheet. Bake in centre of oven, 1 hour. Remove foil. Continue baking until top is lightly golden, 15 to 20 more min. Let stand 5 min before serving.

Nutrition (per serving)

Calories 660, Protein 30g, Carbohydrates 44g, Fat 40g, Fibre 5g.

There's no denying this Italian classic takes time, but it's worth it. Our show-stopping lasagna is layered with three sauces - creamy mushroom, rich bechamel and spicy sausage - and guaranteed to have guests asking for seconds.

MAKE AHEAD

Prepare lasagna but do not bake. Cover with foil and refrigerate up to 2 days. Then bring to room temperature and bake as above.

Advertisement
Advertisement
Copy link

Subscribe to Chatelaine!

For 97 years, Chatelaine has been talking about all the issues—big and small—that matter to Canadian women. Subscribe now to get Chatelaine delivered right to your door!