| 1 box | BARILLA Oven Ready Lasagne |
| 1 pound | Italian sausage |
| 1 pound | domestic mushrooms, sliced |
| 1 package (16 ounces) | frozen green peas, defrosted |
| 6 tablespoons | butter |
| 6 tblespoons | flour |
| 6 cups | milk |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1 cup | Parmigiano cheese, grated |
PREHEAT oven to 375.
COOK sausage in a large skillet over medium high heat until it is brown and crumbly.
ADD sliced mushrooms and peas and cook for 5 minutes over medium heat.
Season with salt and black pepper. Set aside.
MELT butter in a small saucepan. Stir in flour. Cook for 2 minutes, stirring continuously.
Meanwhile,HEAT milk until it comes to a boil. Whisk hot milk into butter and flour mixture.
Simmer for five minutes, whisking continuously.
ADD sausage mixture and half the Parmigiano cheese to sauce. Pour 2 cups of the sauce into bottom of a 13x9 inch baking dish.
LAYER 3 lasagne sheets over sauce. Cover with 2 cups sauce. Repeat for 4 additional layers. Cover top layer with remaining sauce. Sprinkle with remaining Parmigiano cheese.
BAKE for 25 to 30 minutes.