Mushroom Lasagna

• 3/4 pound Dried Lasagna Noodles
• Salt
• 1 large clove Garlic, minced
• Olive Oil
• 4 cups Whole Milk
• 3/4 pound Ground Sausage (optional)
• 1 teaspoon freshly Ground Black Pepper
• 3/4 cup (1 1/2 sticks) Unsalted Butter, divided
• 1/2 cup All-Purpose Flour
• 1 cup freshly grated Parmesan
• 1/2 teaspoon ground Nutmeg
• 1 1/2 pounds Cremini Mushrooms, ends trimmed and sliced 1/4-inch thick.

• First of all preheat your oven up to 375°F.
• Now fetch a large pot of water to boil with salt and a splash of oil which in turn will help you to keep your noodles from sticking. Now add the lasagna noodles and cook for about 10 to 12 minutes. Then drain the water and set it aside.
• To prepare the béchamel, simmer milk and garlic in a large saucepan. Now make 1/2 cup (1 stick) of butter melt. Add the flour and cook for a minute or two over low moderate heat and keep stirring from time to time with a whisk or wooden spoon. Pour in the hot milk, a little at a time initially and keep stirring until it gets mixed up. As you finish adding half of it, you can afford to add the second half all at once, along with 1/2 teaspoons salt, the pepper, and nutmeg. Cook it over medium-low heat, keep stirring or whisking frequently, for near about 3 to 5 minutes, or until it starts to get thick. Set it aside.
• To make the sausage,heat a little of olive oil over medium-high heat. Cook the sausage for approximately two to three minutes breaking it up with a wooden spoon, until no pink remains. Drain and pour it into a bowl. Then set it aside.
• To prepare the mushrooms, melt about 4 tablespoons of olive oil and 4 tablespoons butter in the same pot over moderate heat. Cook the mushrooms for about 5 minutes adding about a couple of pinches of salt, or until they are tender and start releasing some of their juices, keep tossing so as to ensure that get cooked evenly.
• At the bottom of a 9 x 13 baking dish spread some of the sauce. Now arrange a layer of noodles on the top in three rows, then add some more sauce (approximately 1/4 of what remains), 1/3 of the sausage (if using), 1/3 of the mushrooms, and 1/4 cup grated parmesan. Repeat the process more times and then top it with a final layer of noodles, remaining of your sauce and last 1/4 cup of parmesan. Lastly trim the ends of the noodles so that they appear even.
• Let it bake for around 40 to 45 minutes, or until the top turns brown and the sauce gets bubbly. Before serving allow it to settle at room temperature for around 10 to 15 minutes. Now, if in case you wish to freeze it for future use, then allow it to cool down completely and wrap twice or thrice in plastic wrap before freezing.