Lasagne

• • 1 lb sweet italian sausage (out of skins)

  • 1 medium onion

  • 8 oz mushrooms, sliced.

  • 24 oz jar tomato pasta sauce (Trader Joe's basic one is fine)

  • 20 fl oz whole milk

  • 2 oz butter

  • 2 oz flour

  • 1 tsp dijon mustard

  • 3 oz gruyere, grated.

  • 3 oz smoked gouda, grated. (the cheese type isnt too critical).

  • 1 box no-boil pasta noodles.

Method:

• 1. Preheat oven to 375F

  2. Brown the italian sausage in a saute pan

  3. Dice the onion

  4. Set the sausage aside, saute the onion in the sausage fat until lightly browned.

  5. Set the onion aside, saute the mushrooms until browned.

  6. Add the sausage and onions back to the mushrooms, pour over the tomato sauce, and leave on simmer.

  7. In a saucier, melt the butter.

  8. Add the flour to the butter, stir until it just starts to brown.

  9. Add 1/4 of the milk all at once, whisk!

  10. Add the rest of the milk a little at a time, as needed to maintain sauce consistency - whisking constantly.

  11. Add all but 1 oz of the grated cheeses, and keep stirring and heating until dissolved.

  12. In a 2 inch deep 8x12 pan, repeat 3 layers of meat sauce, then pasta, then cheese sauce, saving a little more cheese sauce for the top layer.

  13. Sprinkle the top with the remaining grated cheese

  14. Bake for 30 minutes.