Sausage, Spinach & Mushroom Casserole in aParmigiano Reggiano Cream Sauce baked in Chinet Bakeware.
A couple of weeks ago, Chinet® contacted me to see if I would be interested in reviewing one of their new products…a disposable bakeware line called Chinet Bakeware®. I was THRILLED to say the least because I am already a HUGE fan of Chinet® paper products and only buy their plates when serving on disposable dishes for parties, especially because I owned light colored couches!
The day they arrived I was so excited. I opened the box to find one set of each size along with wonderful packaging, clear instructions, neutral green colors and sturdy disposable bakeware with lids. They were beautiful and are perfect to take along to a party without having to worry about getting your dish back! I couldn’t wait to get started to see how this paper product was going to hold up in an oven so I decided to make a lasagna for dinner.
I didn’t have any marinara sauce in the freezer so I opted to make a cream sauce. I didn’t want all of the added calories of heavy cream, especially since I was using sausage, so I used 2% milk, then thickened it up with a roux. As for the cheese, I used shredded (since hubby went shopping and couldn’t resist the block of fresh grated Parmigiano Reggiano cheese), but you can use grated as well. The lasagna was incredible, but very rich and had a robust flavor so a small piece with a tossed salad was perfect for dinner.
They come in four convenient sizes in sets of two including the pan and clear plastic lids: Square 8″x8″, Rectangular 9″x13″, Oval 7″x11″ and Oval 7 1/4″ x 9 1/4″ (just don’t put the lid in the oven!)
Sausage, Spinach & Mushroom Lasagna with a Parmigiano Reggiano Cream Sauce
1 box Barilla® No Boil Lasagna Sheets (15)
8 Links Italian Sausage, casings removed
2 Cloves Garlic, chopped
1 – 10oz. Package White Mushrooms, rinsed and sliced
1 – 10oz. Package Frozen Chopped Spinach, defrosted and drained
4 c. Prepared Parmigiano Reggiano Cream Sauce
1 c. Part Skim Mozzarella Cheese, shredded
1/4 c. Italian Seasoned Bread Crumbs
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. Using the 9″x13″ disposable Chinet Bakeware®, ladle a thin layer of sauce on the bottom. 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. Serves 12-16.
Parmigiano Reggiano Cream Sauce
3 tbsp. Butter
4 tbsp. All-Purpose Flour
4 c. 2% Milk
2 c. Fresh Parmigiano Reggiano Cheese, shredded
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1/2 tsp. Ground Nutmeg
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
12pp Calories 491, Carbs 26g, Fat 30g, Protein 31g
16pp Calories 368, Carbs 20g, Fat 22g, Protein 23g
*THIS GIVEAWAY HAS ENDED*
AND NOW FOR THE GIVEAWAY!
Since I received one package of each size, I will send, not one, not two but three lucky readers a sample 2-pack to give this new product a try. Simply tell me what you would make in this new disposable bakeware and comment below. (Don’t forget to include your email address if you’re not currently a follower so I can contact you if you’re chosen as a winner!)
Winner 1: One 2-pack 8″x8″ Chinet Bakeware®
Winner 2: One 2-pack Oval 7 1/4″ x 9 1/4″Chinet Bakeware®
Winner 3: One 2-pack Oval 7″x11″ Chinet Bakeware®
THE GIVEAWAY HAS NOW ENDED.
Giveaway entries will close on Wednesday, May 2, 2012 at 9pm EST and the winners will be randomly selected using random.org and announced on Thursday, May 3, 2012. GOOD LUCK!
I’m also excited to have my Morello Cherry Almond Crisp recipe on their site as well so go check it out!
Disclaimer: I received these products free from Chinet®. All opinions are my own based on my own personal experiences. For more information on Chinet Bakeware® or where you can purchase this new product locally, visit their website!