2 tbl. EVOO
2 1/2 pnds. sweet or hot italian chicken sausage
removed from the casings.
1 pound button mushrooms sliced (optional)
salt and pepper to taste
4 tbl. (1/2stick) butter
4 tbl all purpose flour
2 cups milk
2 c. chicken stock
a gemerous dash amount of freshly grated nutmeg
1 box of no boil lasagna noodles or regular
4 cups shredded Italian Four Cheese blend or shredded provolone
Heat EVOO 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 mushroom (optional) to the pan and cook until golden brown 5 to 6 minutes. Season the mixture with salt and pepper and reserve.
While the meat is browning up place a large sace pot over medium high heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute,stirring. Whisk in the milk and chicken stock and bring the sauce up to a bubble. Season the sauce with nutmeg and salt and pepper,then simmer until it thicken,3 to 4 minutes.
Assemble the lasagna by ladling a snall amount (about 1/2 c, just eyeball it) of the sauce into the bottom of a 13X9 inch baking dish. Lay 3 of the lasagna noodles over the sauce and top them with about 1/3 of the sausage mushroom mixture. Top with about one cup of the sauce and 1 c of shredded cheese (about 2 generouss handfuls). Make 2 more layer mixtures. 1 c of the sauce, and about 1 c of the shredded cheese for each layer. Top the lasagna off with the last noodles, the remaining sauce and the remaining shredded cheese.
Cover the pan with aluminum foil and bake the lasagna for 30 minutes. Remove the foil and bake for another 15 minuttes or until the cheese is meltedand the sauce is bubbly.
