Winter White Lasagna

Name: Winter White Lasagna
Ingredients: 2 tablespoons extra virgin olive oil (EVOO); 2 12 lbs sweet Italian chicken sausage, removed from casing; 1 lb button mushroom, sliced; salt & freshly ground black pepper; 4 tablespoons butter; 4 tablespoons flour; 2 cups milk; 2 cups chicken stock; 1 dash fresh nutmeg; 1 (9 ounce) boxoven-ready no-boil lasagna noodles; 4 cups shredded four cheese Italian cheese blend

11 ingredients

1 steps

Ingredients

2 tablespoons extra virgin olive oil (EVOO)
2 12 lbs sweet Italian chicken sausage, removed from casing
1 lb button mushroom, sliced
salt & freshly ground black pepper
4 tablespoons butter
4 tablespoons flour
2 cups milk
2 cups chicken stock
1 dash fresh nutmeg
1 (9 ounce) boxoven-ready no-boil lasagna noodles
4 cups shredded four cheese Italian cheese blend

Directions

1

["Preheat an oven to 375 degrees F.", "Place a large skillet over medium high heat with 2 tablespoons EVOO, about 2 turns of the pan.", "Add the sausage to the pan 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 freshly ground black pepper and reserve.", "While the meat is browning up, place a large saucepot over medium heat and melt the butter.", "Sprinkle the flour over the butter and cook it for about 1 minute.", "Whisk in the milk and chicken stock and bring the sauce up to a bubble.", "Add in the nutmeg and season it with salt and freshly ground black pepper, then simmer until the sauce thickens, 3-4 minutes.", "Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13x9\" baking dish.""