| | Directions |
- Saute onion in butter. Stir in flour, cook for 3 minutes stirring constantly.
- Stir in salt, pepper, and nutmeg. Add milk and 1 cup of half and half. Stir until thick.
- Beat the rest of the half and half with the 2 egg yolks. Stir into sauce.
- Bring almost to a boil; set aside.
- Meanwhile, cook the Premio sausage with the garlic and salt. Blend in food processor until crumbled finely.
- Combine the ricotta, 1/2 the Parmesan cheese and the eggs.
- Cook the noodles and drain.
- Layer in a lasagna pan, starting with white sauce, then the noodles, the Ricotta mixture, the ground Premio pork mixture, the mushrooms, and the Mozzarella. Repeat.
- Top with mushrooms and the paprika.
- Bake at 375 degrees for 20-30 minutes or until bubbly .
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Cook Time: 30 minutes
Servings: 10
|  | | Ingredients | | - | | 1 pound Premio sausage, casings removed |
| - | | 2 or 3 cloves garlic |
| - | | 1/4 teaspoon salt |
| - | | 1 package lasagna noodles |
| - | | 1 pint ricotta cheese |
| - | | 2 eggs |
| - | | 1 cup grated Parmesan cheese |
| - | | 1 pound shredded mozzarella cheese |
| - | | 1 pound sliced mushrooms |
| - | | 1/2 teaspoon paprika |
| - | | CREAM SAUCE: |
| - | | 1 onion - chopped |
| - | | 3 tablespoons butter - melted |
| - | | 3 tablespoons flour |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon nutmeg |
| - | | 1/4 teaspoon white pepper |
| - | | 1 cup milk |
| - | | 2 cups half and half |
| - | | 1 egg yolks |
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