Bob made this lasagna for my cohort group's holiday lunch. It was a big hit!
2 T EVOO
2 1/2 lbs of sweet Italian chicken or turkey sausage
1 lb button mushrooms, sliced
salt and pepper
4 T butter
4 T flour
2 c milk
2 c chicken stock
1 box of oven ready lasagna noodles
4 c shredded Italian Four Cheese Blend
Preheat oven to 375. Remove sausage from casings and fry in olive oil. Break up meat with a spoon. Add the mushrooms to the pan and cook about 6 minutes until gold brown. Salt and pepper mixture. In a large sauce pot, melt butter and sprinkle flour over melted butter and cook for about a minute. Whisk in milk and chicken stock and bring sauce to a bubble. Add in nutmeg and season it with salt and pepper. Simmer until sauce thickens, about 4 minutes.
Assemble lasagna by ladling a small amount of sauce in the bottom of your lasagna pan. Layer noodles, meat mixture, shredded cheese and sauce, topping off the lasagna with sauce and shredded cheese. Cover the pan with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes. Take out of oven and let rest. Serve!