Categories: Chicken, Lasagna, Main Dish, Rachael Ray
Ingredients
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 1/2 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) box oven-ready no-boil lasagna noodles (12 noodles)
- 4 cups shredded four cheese Italian cheese blend
Directions
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Preheat an oven to 375ºF.
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Place a large skillet over medium high heat with 2 tablespoons EVOO, about 2 turns of the pan.
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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.
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Add the mushrooms to the pan and cook until golden brown, 5-6 minutes.
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Season the mixture with salt and freshly ground black pepper and reserve.
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While the meat is browning up, place a large saucepot over medium heat and melt the butter.
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Sprinkle the flour over the butter and cook it for about 1 minute.
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Whisk in the milk and chicken stock and bring the sauce up to a bubble.
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Add in the nutmeg and season it with salt and freshly ground black pepper, then simmer until the sauce thickens, 3-4 minutes.
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Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13×9″ baking dish.
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Lay three of the lasagna noodles over the sauce and top them with about 1/3 of the meat-mushroom mixture.
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Top with about 1 cup of the sauce and about 1 cup of the shredded cheese (about 2 generous handfuls).
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Make two more layers of the lasagna by laying down three lasagna noodles, about 1/3 of the meat-mushroom mixture, 1 cup of the sauce and about 1 cup shredded cheese for each layer.
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Top the lasagna off with the last three noodles, the remaining sauce, and the remaining shredded cheese.
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Cover the pan with aluminum foil and bake the lasagna for 30 minutes.
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Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly.