Ingredients
1-1/2 pounds bulk Italian sausage6 tablespoons butter6 tablespoons all-purpose flour1 teaspoon salt1 teaspoon pepper3 cups 2% milk9 lasagna noodles, cooked and drained6 slices part-skim mozzarella cheese, cut in half6 slices provolone cheese, cut in half1/3 cup grated Romano cheese
Preparation
In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside.
In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat.
In a greased 13-in. x 9-in. baking dish, layer with a fourth of the white sauce, three noodles, half of the sausage and four pieces each of mozzarella and provolone cheeses. Repeat layers once. Spoon half of the remaining sauce over the top. Layer with remaining noodles, sauce, mozzarella and provolone cheeses; sprinkle with Romano cheese.
Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.
