How to Make Easy Sausage Lasagna

A weeknight lasagna recipe that won't fill your sink with dishes or leave you praying for death.

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What You Need:

For white sauce:

1 TBL butter
1 TBL flour
1 cup milk
1/4 cup parm cheese
Salt to taste

For pasta:
2 TBL olive oil
3 italian sausages, hot or mild
3 garlic cloves, minced
Italian herbs and red pepper flake, to taste
3/4 cup bell peppers, sliced
3/4 cup mushrooms, sliced
1 cup tomato sauce, homemade or not
Salt+pepper to taste
Cooked Lasagna noodles, sliced

For bechamel: In a small saucepan, melt your butter and add flour, whisking until a pale paste forms. Cook 2 mins and then whisk in milk. Bring to a boil, turn off the heat and add cheese. Season with salt and pepper to taste. Set aside.
Cook 5 or 6 lasagna noodles to al dente. Drain and slice into 2 inch long noodles with a pizza cutter. Set aside in a small bowl.
For sauce: in a non-stick pan, heat up oil, and remove sausage from casing and fry. Add garlic, Italian herbs and red pepper flake to taste (I do about 1 tsp of each). Add mushrooms and sliced bell peppers. Fry for 5-8 minutes or until golden.
Add sauce and season to taste. Add reserved lasagna noodles and toss.
Place noodles in a small gratin dish. Drizzle over bechamel sauce and broil for 3-5 mins or until golden and bubbly. Allow to cool 3 mins and then devour happily.

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