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1
Heat a large, deep skillet.
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2
Add the merguez, cover and cook over moderate heat, turning once, until well browned and cooked through, about 15 minutes.
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3
Transfer the merguez to a plate.
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4
Let cool and thinly slice.
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5
Add 2 tablespoons of olive oil to the skillet.
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6
Add the oyster and shiitake mushrooms and season with salt and pepper.
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7
Cover and cook over moderate heat, stirring occasionally, until softened and browned, about 15 minutes.
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8
Stir in the red onion and the remaining 1 tablespoon of olive oil, cover and cook, stirring, until the onion is softened, about 7 minutes.
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9
Remove from the heat and stir in the flour.
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10
Set the skillet over moderately high heat and gradually stir in the chicken stock and wine until smooth.
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11
Simmer, stirring, until slightly thickened, about 1 minute.
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12
Add the merguez and season with salt and pepper.
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13
In a large pot of boiling, salted water, cook the lasagne noodles until just tender, about 3 minutes.
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14
Drain the noodles, transfer to a bowl of cold water or let stand for 1 minute.
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15
Pat the noodles dry, then toss lightly with olive oil.
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16
In a large bowl, blend the ricotta with the pecorino and season with salt and pepper.
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17
Preheat the oven to 375.
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18
In a well-buttered 9-by-13-inch, deep ceramic baking dish, arrange 2 to 3 lasagna noodles in a single layer.
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19
Spread half of the mushroom mixture over the noodles.
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20
Cover with more noodles and dollop half of the cheese mixture on top.
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21
Cover with another layer of noodles, pressing gently to spread the cheese in an even layer.
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22
Continue layering with the remaining mushroom mixture, noodles and cheese mixture, ending with a layer of noodles.
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23
Spread the softened butter on the top and garnish with the grated Parmigiano-Reggiano cheese.
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24
Cover the lasagna with foil and bake for about 40 minutes, until heated through.
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25
Uncover and preheat the broiler.
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26
Broil the lasagna about 4 inches from the heat until golden brown and crisp on top, about 2 minutes.
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27
Let the lasagna rest for 15 minutes.
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28
Garnish with parsley leaves, cut into squares and serve.
