Italian Sausage Spinach Lasagna with White Sauce

By draingal

Ingredients

• 1 lb. sweet Italian sausage
• 1 (10 oz.) package of frozen spinach, thawed
• 1 lb. button mushrooms, sliced
• 2 garlic cloves, minced
• 2 cups ricotta cheese
• 1 cup Parmesan cheese
• 1 1/2 cups mozzarella cheese, shredded
• 1 egg
• 6 tbsp. unsalted butter
• 8 tbsp. flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 tsp. ground nutmeg
• 2 tsp. salt
• 2 tsp. ground white pepper
• 1 (12 oz.) package of lasagna noodles

Preparation

Step 1

In large skillet, cook the Italian sausage until no pink is visible; transfer to a mixing bowl.
Melt the butter in the same skillet over medium heat; whisk in the flour and cook for 2 minutes. Gradually whisk in the whole milk and heavy cream. Season with salt, white pepper, and ground nutmeg, set aside.
Squeeze any excess liquid from the thawed spinach and add to the sausage along with the mushrooms and garlic cloves; mix to combine.
In a separate bowl, combine the ricotta cheese, parmesan cheese, mozzarella cheese, and egg; mix to combine.
In the slow cooker, add 1/3rd of the sauce, meat mixture, cheese mixture, and then layer lasagna noodle on top; breaking the pieces to cover the pot. Repeat, ending with the cheese. Cook on low for 7 hours.