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1.
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Preheat oven to 375 degrees F.
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2.
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Cook lasagna noodles according to package instructions.
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3.
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Heat olive oil in a large non-stick pan.
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If you are not using a well-teflon coated non-stick pan, you might want to add more oil.
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When pan is hot, add garlic and shallots.
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Cook on medium-high for about 1 minute until fragrant.
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4.
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Add chicken sausage; break up into pieces and mix with the garlic and shallots.
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Add oregano and basil.
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Let brown for about 3-4 minutes on high.
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Add mushrooms.
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Season with a pinch of salt and pepper.
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Cook on medium until mushrooms brown and reduce, approximately 2 minutes.
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Add spinach.
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Season with a pinch of salt and pepper and 1/2 teaspoon of nutmeg.
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Stir meat and veggie mixture to cook down the spinach.
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Let it cook for about 1-2 minutes until most of the spinach is wilted down.
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Add the sun-dried tomatoes.
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Add 3 teaspoons of white truffle oil and mix.
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Turn off heat and set mixture aside.
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5.
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Place a large sauce pot over medium heat and melt the butter.
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Sprinkle the flour over the butter and cook it for about 1 minute.
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Whisk in the milk, sherry, and chicken stock and bring the sauce up to a bubble.
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Add in the nutmeg and season it with salt, black pepper, and remaining white truffle oil.
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Simmer until the sauce thickens, 3-4 minutes.
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Add 1/8 1/4 cup fresh Parmesan (to taste).
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6.
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Lightly grease a glass 9x 13 dish with cooking spray.
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Ladle a small amount (approx.
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1/4 cup) of the white sauce into the dish and spread.
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Line 3 sheets of the lasagna noodles on the bottom over the sauce.
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Add 1/3 of the meat mixture over the noodles, spread 1/2 of the ricotta, ladle 1 cup of sauce, sprinkle 1 cup of mozzarella, and 1/4 cup of Parmesan over the layer.
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Repeat until all ingredients are used (total of 3 layers).
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Add extra Parmesan over the top, if desired.
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Cover with foil and bake for 30 minutes, then remove foil and bake for another 20-30 (until lightly browned and cheese is bubbly).
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Let the lasagna sit for about 5-10 minutes to cool; sprinkle fresh chopped parsley and eat up!
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Adapted from a Rachel Ray recipe, but I changed quite a bit!
