Italian Sausage Lasagna with Béchamel Sauce

3 hot Italian sausages, casings removed

3 sweet Italian sausages, casings removed

1 medium onion, chopped

5 cups (at least) of hearty basil tomato sauce

½ lb Pecorino Romano cheese, grated

1-2 tablespoons olive oil

1 ½ cups béchamel sauce

1 package of fresh pasta sheets/egg roll skins (see notes)

Heat oil in a large skillet, add sausage and cook over medium heat until brown, breaking up any large pieces with the back of a spoon.  Remove from skillet using a slotted spoon and set aside.  Add a little more oil if necessary, cook onion over medium heat until soft. Return sausage and accumulated juices to skillet.  Add 4 cups of tomato sauce to sausage mixture stir to combine.  Can be prepared several hours ahead and refrigerated until ready to use.

Assemble lasagna.  Spread a small amount of tomato sauce in the bottom of a 9x9x2 inch-baking dish.  Place one pasta sheet on bottom.  Spread sausage mixture over pasta, and then spoon béchamel sauce on top of sausage.  Sprinkle with cheese.  Press down to compress.  Cover with another pasta sheet and repeat layers ending with a sheet of pasta.  Cover top sheet with béchamel sauce and grated cheese. 

Bake at 350 until bubbling and cheese turns golden brown about 40 minutes.  Let rest for 10 minutes before serving. Cut using a pizza slice or metal spatula.

It’s Delicious Notes: This makes enough filling for one large lasagna or two small ones.  I combined the extra filling and béchamel and made another lasagna without the pecorino.  Also, the pre-made pasta sheets are light and easy to use…you don’t get that “Ohmygod, I can’t believe I ate the whole thing” feeling.  You can find them in the cold case usually by the veg in most grocery stores.