White Lasagna

2 T. Olive Oil
2 1/2 lbs ground meat (beef, sausage, turkey or a mix) I like to use half sausage and half turkey
1 lb button mushrooms
salt and pepper
4 T. butter
4 T. flour
2 C. milk
2 C. chicken stock
a GENEROUS dash of Nutmeg (don't omit, this is the secret weapon)
1 box lasagna noodles
4 C. shredded Italian blend or provolone cheese

Preheat oven to 375

Boil noodles.

Heat oil in a large skillet over medium heat. Add the meat and cook, breaking it up with a spoon, until the meat is crumbled and golden brown, about 15 minutes. Add the mushrooms to the pan and cook until golden brown, about 5 minutes. Season the mixture with salt and pepper and reserve.

While the meat is browning, place a large sauce pan over medium heat and melt the butter. Sprinkle the flour over the butter and cook for about 1 minute, stirring. Whisk in the milk and chicken stock and bring the sauce up to a bubble. Season the sauce with the nutmeg, salt and pepper and simmer until it thickens, about 5 minutes.

Assemble the lasagna by ladling a small amount (about 1/2 cup) into the bottom of a 13x9 baking dish. Lay 3 noodles over sauce and top them with about one third of the meat-mushroom mixture. Top with about 1 cup of the sauce and 1 cup of shredded cheese. Make 2 more layers, laying down 3 noodles, about one third meat mixture, 1 cup of sauce and about 1 cup of cheese for each layer. Top the lasagna with the last 3 noodles, the remaining sauce and the remaining cheese.

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


** You could easily make this a vegetarian lasagna by using a meat substitute. Morning Star veggie crumbles would be yummy, or just use a mix of veggies in place of the meat.**