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1
Preheat the oven to 350 degrees F.
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2
For the white sauce: Bring a medium saucepan to low-medium heat and add the butter.
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3
Once the butter is melted, stir in the flour with a wooden spoon; cook for 2 minutes (do not let it color).
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4
Add the milk and bring to a boil, continuing to stir.
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5
Reduce the heat to medium-low and simmer for 1 minute.
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6
Remove the saucepan from the heat.
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7
Add in the Parmesan, whisking to incorporate.
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8
Season with salt and pepper.
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9
For the lasagna: In a skillet over medium-high heat, add the olive oil and cook the turkey sausage until just beginning to brown, about 4 minutes.
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10
Add the mushrooms and continue to saute until golden brown and the turkey is cooked through, 4 to 6 additional minutes.
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11
Season with kosher salt, pepper and granulated garlic.
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12
Stir well, and then shut off the heat and set aside to cool.
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13
In a small mixing bowl, combine ricotta, egg, Parmesan, about 1/2 teaspoon coarse salt and a few rounds of cracked pepper.
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14
Spread 1/4 cup of the white sauce in the bottom of a 9- by 13-inch nonreactive baking dish.
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15
Begin layering with 3 noodles, followed with about 1 cup ricotta mixture.
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16
Layer about half of the zucchini evenly over the ricotta.
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17
Follow with half the turkey sausage and mushrooms, finishing with 1 cup white sauce.
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18
Sprinkle with 1/3 of the mozzarella.
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19
Repeat.
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20
Top the second layer with 4 noodles, white sauce and sprinkle with the remaining mozzarella.
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21
Bake, covered with foil, for 30 minutes.
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22
Remove from the oven and remove the foil cover.
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23
Heat the broiler to maximum temperature.
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24
Broil until the cheese is browned and bubbling, about 1 minute.
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25
Garnish with the parsley.
