2 Tablespoons Extra Virgin Olive Oil
2 1/2 pounds fresh sweet or hot Italian Chicken Sausage, remove the casings
1 pound button Mushrooms, sliced
Salt and pepper
4 Tablespoons (1/2 stick) Butter
4 Tablespoons all-purpose flour
2 cups Milk
2 cups Chicken Stock
A generous dash of freshly grated Nutmeg
1 box no-boil Lasagna noddle
4 cups shredded Italian Four Cheese Blend or schredded provolone
Preheat the oven to 375 degrees F.
Serves 6 to 8
Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until the meat is crumbled and golden brown, about 10 minutes. Add the mushrooms to the pan and cook until golden brown, 5-6 minutes. Season the mixture with salt and pepper and reserve.
While the meat is browning up, place a large sauce pot over medium heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute, stirring. Whisk in the milk and chickn stock and bring the sauce up to a bubble. Season the sauce with nutmeg and salt and pepper, then simmr until it thickens, 3 to 4 minutes.
Assemble the lasagna by ladling a small amount (about 1/2 cup), just enough of the sauce to cover the bottom of a 13 x 9-inch baking dish. Lay 3 of the lasagna noodles over the sauce and top with about a one third of the sausage-mushroom mixture. Top with about a 1 cup of sauce and 1 cup of the schredded cheese (about 2 generous handfuls). Make 2 more layers, laying down 3 lasagna noodles, and about one third of the sausage-mushroom, 1 cup of the sauce, and about 1 cup o the schredded cheese for each layer. Top the lasagna with the last 3 noodles, the remaining sauce, and the remaining cheese.