Carrie’s Experimental Kitchen

Sausage, Spinach & Mushroom Lasagna


Sausage, Spinach & Mushroom Casserole in aParmigiano Reggiano Cream Sauce baked in Chinet Bakeware.

Sausage, Spinach and Mushroom Lasagna

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.

As far as the pan…AWESOME! Even after taking it out of the oven the outside wasn’t extremely hot to touch, but was steamy and hot on the inside. I would definitely purchase this product, especially now that picnic season is underway. Here is a little information about the bakeware directly from their website.  “Introducing Chinet Bakeware® baking pans. The first disposable baking dishes that let you take your food from oven to table to freezer to microwave, all in one attractive, non-stick pan. And because it’s from the Chinet brand, strength and stability are built in. Bakeware is designed to be sturdy and dependable no matter what you’ve got cooked up. And not only does it look good, but you can leave it behind without worrying about losing your favorite permanent pan. Made in the USA of 90% recycled material, Chinet Bakeware is finally an idea in disposable bakeware that isn’t half-baked.”

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 and Mushroom Lasagna with Parm Reg Cream Sauce

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

Nutritional Information:
12pp Calories 491, Carbs 26g, Fat 30g, Protein 31g
16pp Calories 368, Carbs 20g, Fat 22g, Protein 23g


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®

Giveaway entries will close on Wednesday, May 2, 2012 at 9pm EST and the winners will be randomly selected using 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!


  1. Jessica Martinez
    April 29, 2012 at 12:33 pm - Reply

    Some kind of dessert, or chicken spaghetti, or the yummy lasagna above =)

  2. Anonymous
    April 29, 2012 at 12:38 pm - Reply

    Zowie, what a great idea! I love Chinet paper plates too because of the sturdiness. Our church does a lot of potlucks, so these would be PERFECT!!! For the 8×8 dish I would make lemon bars, always a hit. For the larger pans, I would make my chicken enchilada or a tater tot casserole. These pan will also be great for taking dinners for my homebound friends. I can’t wait for the to hit the market. Thanks for sharing. ~patti –

    • Anonymous
      April 30, 2012 at 2:35 pm - Reply

      You can find Chinet Bakeware on their site when you vist theproduct locator…its already in the market!

  3. Lisa @ Lisa's Dinnertime Dish
    April 29, 2012 at 2:30 pm - Reply

    Your lasagna sounds amazing and so does this bakeware! I would use it to make my cheesy chicken and rice dish!

  4. Pat R
    April 29, 2012 at 8:18 pm - Reply

    Eggplant parm would be my pick.

  5. Anonymous
    April 29, 2012 at 11:02 pm - Reply

    I would make a yummy shepherd’s pie!

  6. Renee G
    April 30, 2012 at 5:28 am - Reply

    I am thinking I would make lasagna and brownies.

  7. Julie
    April 30, 2012 at 12:29 pm - Reply

    pizza casserole

  8. Sheena
    April 30, 2012 at 5:02 pm - Reply

    I would make lasagna or some type of dessert! What a great product!

  9. Melissa C.
    April 30, 2012 at 5:17 pm - Reply

    Tres Leche Cake!

  10. Jaime P
    April 30, 2012 at 6:15 pm - Reply

    These sound great! I have a standard casserole that I make for events and these would be so much prettier than the metal ones!

  11. Lily Zhou
    April 30, 2012 at 8:31 pm - Reply

    I am all for not having to wash baking pans. I am thinking of some baby back ribs with baked macaroni and cheese with herb potato chip/panko topping as side.

  12. Rich Fletcher
    April 30, 2012 at 8:19 pm - Reply

    Im thinking I would make a spicy cottage pie , its cold and gloomy outside, and that would be just perfect today .

  13. trippwojohn
    May 1, 2012 at 1:39 am - Reply

    I have had a craving for a good chicken parmesan…

    trippwojohn AT gmail DOT com

  14. Lisa Ann
    May 2, 2012 at 6:58 pm - Reply

    To be able to bake something with cheese & not need to clean it would be heavenly! Thanks for sharing!

  15. SandyN
    May 2, 2012 at 9:13 pm - Reply

    A chocolate cake to take to someone.

    May 2, 2012 at 10:09 pm - Reply


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