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Winter White Lasagna Recipe

   
 

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     Winter White Lasagna

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 Tbls. extra virgin olive oil (EVOO)
2.5 lbs. sweet italian chicken sausage, casings removed
1 lb. button mushrooms, sliced
4 Tbls. butter
4 Tbls. flour
2 c. milk
2 c. chicken stock
a generous dash of nutmeg
1 box oven ready lasagna noodles
 
4 c. shredded Italian Four Cheese blend

Instructions
Place a large skillet over medium high heat with EVOO, about 2 turns of 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 pepper and reserve.
While the meat is browning up, place a large saucepan 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 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. Lay three of the lasagna noodles over the sauce and top them with about 1/3 of the meat-mushroom mixture. Top with about 1 cup of sauce and about 1 cup of shredded cheese (about 2 generous handfuls). Make two more layers of the lasagna using three lasagna noodles, 1/3 of the meat-mushroom mixture, 1 cup of sauce and 1 cup shredded cheese for each layer. Top the lasagna with the last three noodles, remaining sauce and remaining shredded cheese.
Cover the pan with aluminum foil and bake at 375F for 30 minutes. Remove the foil and bake another 15 minutes until the cheese is melted and the sauce is bubbly.


Originally Submitted
1/31/2012





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