White Lasagna with Spicy Turkey Sausage and 'Shrooms


3 tablespoons unsalted butter

4 tablespoons all-purpose flour

3 cups whole milk

3/4 cup finely grated Parmesan

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

2 pounds bulk spicy Italian turkey sausage

3/4 cup sliced button mushrooms

Kosher salt and freshly ground black pepper

2 teaspoons granulated garlic

15 ounces whole milk ricotta

1 cup finely grated Parmesan

1 package no-boil lasagna noodles

2 small zucchini, finely sliced on the bias (2- to 3-inch pieces)

8 ounces shredded mozzarella

2 tablespoons finely chopped fresh flat-leaf parsley


  1. Preheat the oven to 350 degrees F.

  2. For the white sauce: Bring a medium saucepan to low-medium heat and add the butter. Once the butter is melted, stir in the flour with a wooden spoon; cook for 2 minutes (do not let it color). Add the milk and bring to a boil, continuing to stir. Reduce the heat to medium-low and simmer for 1 minute. Remove the saucepan from the heat. Add in the Parmesan, whisking to incorporate. Season with salt and pepper.

  3. 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. Add the mushrooms and continue to saute until golden brown and the turkey is cooked through, 4 to 6 additional minutes. Season with kosher salt, pepper and granulated garlic. Stir well, and then shut off the heat and set aside to cool.

  4. In a small mixing bowl, combine ricotta, egg, Parmesan, about 1/2 teaspoon coarse salt and a few rounds of cracked pepper. Spread 1/4 cup of the white sauce in the bottom of a 9- by 13-inch nonreactive baking dish. Begin layering with 3 noodles, followed with about 1 cup ricotta mixture. Layer about half of the zucchini evenly over the ricotta. Follow with half the turkey sausage and mushrooms, finishing with 1 cup white sauce. Sprinkle with 1/3 of the mozzarella. Repeat. Top the second layer with 4 noodles, white sauce and sprinkle with the remaining mozzarella. Bake, covered with foil, for 30 minutes.