Italian Sausage, Spinach & Mushroom Lasagna in a creamy Parmigiano Reggiano Cream Sauce baked in Chinet disposable 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.
How do you make Sausage, Spinach and Mushroom Lasagna?
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.
About Chinet Bakeware
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.
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 ¼" x 9 ¼" (just don't put the lid in the oven!)
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Sausage, Spinach & Mushroom Lasagna with a Parmigiano Reggiano Cream Sauce
Ingredients
For the Lasagna
- 1 box No Boil Lasagna Sheets (15)
- 8 links Sweet Italian Sausage, casings removed
- 2 cloves Garlic, minced
- 10 oz. Sliced White Mushrooms
- 10 oz. Frozen Chopped Spinach, defrosted and drained
- Prepared Parmigiano Reggiano Cream Sauce
- 1 c. Shredded Mozzarella Cheese
- ¼ c. Italian Seasoned Bread Crumbs
For the Sauce
- 3 tbsp. Butter
- 4 tbsp. All-Purpose Flour
- 4 c. Milk
- 2 c. Fresh Parmigiano Reggiano Cheese, shredded
- ½ tsp. Kosher Salt
- ¼ tsp. Black Pepper
- ½ tsp. Ground Nutmeg
Instructions
For the Lasagna
- In a large saute pan, add the sausage, break apart and cook until there is no more pink.
- Next, add 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; then add 5 lasagna sheets. Top with half of the sausage mixture; then add some of the sauce to the top of the sausage and sprinkle ½ 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 F for 30 minutes or until the top is lightly browned and bubbly.
For the Sauce
- In a medium saucepan, melt butter; then whisk in flour forming a roux. Add the milk and whisk until smooth.
- Add the cheese, salt, pepper and nutmeg and stir until the cheese melts and sauce thickens; approximately 10 minutes. Makes 4 cups.
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Jessica Martinez says
Some kind of dessert, or chicken spaghetti, or the yummy lasagna above =)
westtxangel@ymail.com
Anonymous says
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 8x8 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 - psm2ram@yahoo.com
Anonymous says
You can find Chinet Bakeware on their site when you vist theproduct locator...its already in the market!
Lisa @ Lisa's Dinnertime Dish says
Your lasagna sounds amazing and so does this bakeware! I would use it to make my cheesy chicken and rice dish!
Pat R says
Eggplant parm would be my pick.
psrrn@aol.com
Anonymous says
I would make a yummy shepherd's pie!
jenkinscamille91@yahoo.com
Renee G says
I am thinking I would make lasagna and brownies.
rsgrandinetti@yahoo(DOT)com
Julie says
pizza casserole
thanks
aunteegem@yahoo.com
Sheena says
I would make lasagna or some type of dessert! What a great product! hoteatsandcooloreads@gmail.com
Melissa C. says
Tres Leche Cake!
Jaime P says
These sound great! I have a standard casserole that I make for events and these would be so much prettier than the metal ones!
Lily Zhou says
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.
Lily Zhou says
Oops, forgot my email selphydeg@yahoo.com
Rich Fletcher says
Im thinking I would make a spicy cottage pie , its cold and gloomy outside, and that would be just perfect today .
Rich
trippwojohn says
I have had a craving for a good chicken parmesan...
trippwojohn AT gmail DOT com
Lisa Ann says
To be able to bake something with cheese & not need to clean it would be heavenly! Thanks for sharing!
SandyN says
A chocolate cake to take to someone.
KRISTINE says
RICE-A-RONI CASSEROLE TO TAKE TO pOT LUCK!
LANCEANDKRISTINE@AOL.COM
THANKS A BUNCH!