White Lasagna with Spicy Turkey Sausage and Mushrooms Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			WHITE SAUCE: 3 tablespoons unsalted butter 4 tablespoons all-purpose flour 3 cups whole milk 1 cup finely grated Parmesan Kosher salt and freshly ground black pepper LASAGNA: 1 tablespoon olive oil 2 pounds bulk Italian turkey sausage 1 lb sliced button mushrooms Add 2 tsp red pepper flakes 4 garlic cloves, minced 15 ounces whole milk ricotta 1 large egg 1 1/2 cup finely grated Parmesan Coarse salt 1 large package lasagna noodles 2 small zucchini, finely sliced on the bias (2- to 3-inch pieces) 12 ounces shredded mozzarella
			FOR THE LASAGNA: In a skillet over medium-high heat, add the olive oil and cook the turkey sausage and red pepper flakes until just beginning to brown, about 4 minutes. Add the mushrooms, garlic and continue to saute until golden brown and the turkey is cooked through, 4 to 6 additional minutes. Season with kosher salt, pepper. Stir well, and then shut off the heat and set aside to cool. In a small mixing bowl, combine ricotta, egg, Parmesan, about 1/2 teaspoon coarse salt and a few rounds of cracked pepper. In a 9 x 14 inch nonreactive baking dish, begin layering with noodles, followed with about 1 cup ricotta mixture. Layer about half of the zucchini evenly over the ricotta. Follow with half the turkey sausage and mushrooms, finishing with 1 cup white sauce. Sprinkle with 1/3 of the mozzarella. Repeat. Top the second layer with 4 noodles, white sauce and sprinkle with the remaining mozzarella. Bake, covered with foil, for 30 minutes. Remove from the oven and remove the foil cover. Heat the broiler to maximum temperature. Broil until the cheese is browned and bubbling, about 1 minute. Garnish with the parsley.