-
1
In a large saute pan, heat the olive oil over medium heat. Add the sausage, and saute until cooked through, using your spatula to break it up into small pieces.
-
2
Add the mushrooms and saute until tender, about 4-5 minutes. Deglaze the pan with wine, and simmer until the liquid has been completely evaporated. Season with salt, pepper, and herbs, and reserve the mixture.
-
3
In a medium pot, melt the butter over medium heat. Add the onions and saute until tender, about 4-5 minutes. Add the garlic and saute until fragrant, 1 minute more.
-
4
Stir in the flour, and cook for a few minutes more. Gradually whisk in the milk - whisk constantly to be sure there are no lumps.
-
5
Cook the bechamel until its thick enough to coat the back of a spoon - season with salt, pepper, cayenne, and nutmeg. Remove form heat and set aside.
-
6
Begin layering the noodles in an individual loaf pan or a small casserole. Spread a layer of bechamel on top of the noodles, and top with a layer of the sausage-mushroom mixture.
-
7
Repeat until all the noodles and filling are used, finishing with a layer of bechamel on top. Top generously with grated cheese.
-
8
Bake the lasagna until the sauce is bubbly and the cheese is golden, about 20-30 minutes.
