3small garlic cloves, halved OR 2 Tbsp garlic powder
1tsppepper
1/2cupunsalted butter, (1 stick)
1/2cupall purpose flour
4cupswhole milk
1/4teaspoonground nutmeg
1/4tspcinnamon
Salt to taste
1tsppepper
1cparmesan cheese plus 1/2 cup to top
1cupSharp white cheddar cheese, shredded
Chicken Sausage and Veggies
1lbmozzarella cheese, sliced
12ozasparagus, cut into thirds
2cupsgreen beans, cut into thirds
1small shallot, minced
1cupminced carrot
1cupminced celery
1.5lbItalian chicken sausage removed from casing
Olive oil for sautéing
Salt to taste
19 ozpack of Dellalo whole wheat lasagna sheets, no boil
Parsley to garnish
Instructions
Preheat oven to 400 degrees F.
On medium heat, toast pine nuts and garlic in a small skillet with 2 tablespoons of olive oil. When nuts and garlic are lightly golden and softened, set aside.
In a large sauce pan on medium heat, melt butter and whisk in flour until smooth. Reduce heat to low, and whisk for 1-2 minutes as sauce thickens. Next, whisk in milk 1/2 cup at a time, and bring heat to medium high. When the sauce begins to boil, add in nutmeg, cinnamon, salt to taste, pepper, 1 cup of parmesan and 1 cup of sharp cheddar cheese and reduce heat to low.
In a blender, add toasted pine nuts, garlic, basil, and béchamel. Blend until smooth and thick, then set aside.
In a large skillet, heat 1/4 cup of olive oil on medium high heat. Add shallots, carrots, and celery. Reduce heat to medium and cook until soft, for 7 minutes. Next, add in green beans and asparagus. Cook on medium heat until veggies are soft, but still crunchy, for 8 minutes. Remove from skillet and put into separate bowl—set aside.
Using the same skillet, add in your sausage and 4 tablespoons of oregano. Cook until browned, on medium-high heat. When meat is cooked through, add veggies back in and bring heat to medium-high, and add 1/4 cup of white wine—scraping the bottom of the skillet to remove the brown bits (make sure to use a wooden spoon or rubber spatula). Squeeze 1/4 a lemon and continue mixing, until most of the moisture has evaporated. Set aside.
In a 9X13 baking dish, lightly grease the sides, then pour a small amount of béchamel on the bottom, and top with about 1/2 cup of sausage mixture. Layer on pasta sheets—about 4-5 sheets--then begin to layer the béchamel (make sure to reserve 2/3-1 cup for the top!), chicken and vegetables, mozzarella, and pasta sheets in even proportions, until all ingredients are used up. End the lasagna with a layer of pasta and the remaining sauce. Top with remaining parmesan cheese
Cover with foil and bake for 27 minutes. Remove foil and cook for additional 20-30 minutes, or until top has browned. (I prefer mine to be a little golden and crunchy on the edges, but to each their own.)
Remove from oven and allow to cool slightly before serving—don’t forget the fresh parsley!
Notes
Notes: this recipe can be made a day in advance and refrigerate (just make sure to add about 15 minutes of extra baking time).