Winter White Lasagna

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.

Cover the pan with aluminum foil and bake the lasagna for 30 minutes.  Remove the foil and bakefor another 15 minutes, or until the cheese is melted and the sauce is bubbly.