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2 tablespoons extra-virgin olive oil
2 1/4 pound sweet or hot Italian sausage, preferably chicken, removed from the casing
1 pound button mushrooms
Salt and pepper
4 tablespoons (1/2 stick) butter
4 tablespoons all-purpose flour
2 cups milk
2 cups chicken stock
Generous dash nutmeg
1 box no-boil lasagna noodles
4 cups shredded Italian four-cheese blend or shredded provolone
Heat oven to 350 degrees F.
Heat olive oil in a large skillet.
Add sausage and cook, breaking up, until meat is crumbled and golden brown.
Add mushrooms to pan and cook until golden brown.
Season with salt and pepper.
While meat is browning, melt butter in a large sauce pot.
Sprinkle flour over butter and cook for 1 minute, stirring.
Whisk in the milk and chicken stock and bring sauce to a bubble.
Season with nutmeg, salt and pepper, and simmer 3 more minutes.
Assemble lasagna by ladling 1/2 cup sauce into bottom of a 13 x 9-inch baking dish.
Place 3 noodles over sauce and top with one third of the sausage mushroom mixture.
Top with 1 cup of the sauce and 1 cup of shredded cheese.
Make 2 more layers, laying down 3 lasagna noodles, about one third of the meat mixture, 1 cup of the sauce and 1 cup of shredded cheese for each layer.
Top lasagna with last 3 noodles, remaining sauce and remaining cheese.
Cover pan with aluminum foil and bake for 30 minutes.
Remove foil and bake an additional 15 minutes.
Yield: 6 to 8 servings