1 box Barilla® No Boil Lasagna Sheets (15)
8 Links Italian Sausage, casings removed
2 Cloves Garlic, chopped
1 - 10 oz. Package White Mushrooms, rinsed and sliced
1 - 10 oz. Package Frozen Chopped Spinach, defrosted and drained
4 cups Prepared Parmigiano Reggiano Cream Sauce
1 cups Part Skim Mozzarella Cheese, shredded
1/4 cups Italian Seasoned Bread Crumbs
Parmigiano Reggiano Cream Sauce
3 Tablespoons Butter
4 Tablespoons All-Purpose Flour
4 cups 2% Milk
2 cups Fresh Parmigiano Reggiano Cheese, shredded
1/2 teaspoons Kosher Salt
1/4 teaspoons Fresh Ground Black Pepper
1/2 teaspoons Ground Nutmeg
In a large saute pan, add the sausage, break apart and cook until there is no more pink.
Next, add in the garlic, spinach and mushrooms and saute until the mushrooms start to soften. Set aside.
Next, add 5 lasagna sheets then top with half of the sausage mixture. Add some of the sauce to the top of the sausage, then sprinkle 1/2 cup of the mozzarella cheese. Place another layer of lasagna sheets, the remaining sausage mixture and remaining mozzarella cheese.
Top with the last 5 lasagna sheets, pour remaining sauce over the top then sprinkle the breadcrumbs over the sauce. Bake at 350 degrees for 30 minutes or until the top is lightly browned and bubbly.
In a medium saucepan, melt butter then stir in flour forming a roux. Add in the milk and whisk until smooth.
Whisk in the cheese, salt, pepper and nutmeg and stir until the cheese melts and sauce thickens; approximately 10 minutes. Makes 4 cups