Lasagna With Mushrooms And Lamb Sausage

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1/2 pound merguez

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 pound oyster mushrooms, stems discarded and large caps halved lengthwise

1 pound shiitake mushrooms, stems discarded and caps thinly sliced

Salt and freshly ground pepper

1 large red onion, thinly sliced

2 tablespoons all-purpose flour

3 cups mushroom stock or chicken stock

1/4 cup dry red wine

1/2 pound lasagna noodles, preferably flat (see Note)

4 cups fresh ricotta cheese

1/2 pound truffled pecorino cheese, coarsely shredded (about 3 cups)

2 tablespoons unsalted butter, softened, plus more for greasing

2 tablespoons freshly grated Parmigiano-Reggiano cheese

Parsley leaves, for garnish

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