3 tbsps unsalted butter
4 tbsps all-purpose flour
3 cups whole milk
1 and 3/4 cups finely grated parmesan cheese
ground black pepper
1 tbsp olive oil
2 lbs bulk spicy italian turkey sausage
3/4 cups sliced button mushrooms
2 tsps granulated garlic
15 oz whole milk ricotta cheese
1 large egg
1 package no boil lasagna noodles
2 small zucchini, finely sliced
8 oz shredded mozzarella cheese
2 tbsps finely chopped flat leaf parsley
For white sauce: bring medium saucepan to low-medium heat and add butter.
Once the butter is melted, stir in the flour with a wooden spoon. Cook that through for 2 minutes, keeping a close eye on it. DO NOT LET IT BROWN!
Add the milk and bring to a boil, continuing to stir.
Reduce the heat to medium-low and let summer for one minute.
Remove the saucepan from the heat.
Add in the Parmesan cheese and whisk. Season with salt and pepper, and set aside and allow to cool.
For the lasagna: preheat oven at 350 degrees fahrenheit. In a skillet over medium-high heat, add the olive oil, and cook the turkey sausage until just beginning to brown (about 4 minutes).
Add the mushrooms and continue to sauté until golden brown and the turkey is cooked through (4-6 additional minutes).
Season with kosher salt, pepper, and granulated garlic.
Stir well, then shut of the heat and set aside.
In a small mixing bowl, combine ricotta cheese, egg, 1 cup of Parmesan, about 1/2 tsp coarse salt, and a few rounds of black pepper.
Spread 1/4 cup of the white sauce in the bottom of a 9 by 13 inch non-reactive baking dish.
Begin layering with 3 noodles, followed by about 1 cup of the ricotta mixture.
Layer with about half of the zucchini evenly over ricotta.
Follow with 1/2 of the turkey sausage and mushrooms, finishing with one cup of white mixture.
Sprinkle 1/3 cup mozzarella.
Top second layer with 4 noodles, white sauce, and sprinkle with remaining mozzarella.
Bake, covered in foil, for 30 minutes.
Remove from oven and remove foil.
Heat broiler to maximum temperature. Broil until cheese is browned and bubbly , about 1 minute.
Garnish with parsley!