Ingredients:
- 8 oz. sliced mushrooms
- 4 Tbsp. butter, divided
- 1 lb. Italian sausage
- 2 medium zucchini, diced
- ½ Tbsp. extra virgin olive oil
- 2½ tsp. kosher salt divided
- 2 Tbsp.flour
- 2 cups milk
- 15 oz. container ricotta
- 1 Tbsp. fresh oregano leaves chopped
- 2 Tbsp. fresh parsley chopped
- ⅔ cup corn kernels. thawed or fresh
- To taste fresh cracked pepper
- 4 cups mozzarella, shredded
- 2 cups shredded fontina cheese
- ½ cup freshly grated Parmigiano-Reggiano cheese
- 12 lasagna noodles, cooked and rinsed
Directions:
- Preheat oven to 425 F.
- In a large nonstick skillet over high heat, melt half of the butter. Add the mushrooms and brown; move to a plate and set aside.
- In the same skillet over medium-high heat, brown the sausage, breaking into small bits. Move browned sausage to a bowl lined with two layers of paper towels to drain the fat. Set aside.
- Layer the diced zucchini on a rimmed baking sheet. Sprinkle with 1/2 teaspoon salt and drizzle with 1 tablespoon of olive oil. Toss to coat the zucchini. Roast for 8 to 10 minutes until just softened and a touch browned. Set aside.
- Add remaining 2 tablespoons of butter and flour in a medium saucepan on medium-high heat, to make a roux. Add milk, whisking continually. Continue to cook, stirring for 5 minutes until very slightly thickened. Add 1 teaspoon salt and a pinch of pepper and set aside.
- In a medium bowl, combine ricotta, 1 teaspoon salt, all herbs and 1/4 cup of the prepared béchamel sauce.
- In a lasagna pan sprayed with cooking spray, spread 1/4 cup sauce. Add sausage to the remaining sauce and stir. Layer three lasagna noodles over sauce. Layer half each of the mushrooms, corn and zucchini. Layer 1/2 cup fontina cheese, 1/4 cup Parmigiano-Reggiano and 1 cup mozzarella. Layer three more noodles. Repeat.
- For the last layer, place the last three noodles on top with 1/2 cup fontina, 1/4 cup Parmigiano-Reggiano and 2 cups of mozzarella.
- Bake at 350 F for an hour. Top with foil after the top browns. Let lasagna set 15 minutes.
