This Mushroom and Sausage Forest Lasagna is filled with spicy sausage, earthy mushrooms, and smothered in velvety béchamel sauce. You can add spinach or peas for a spring fresh taste. Enjoy! Servings 4 Ingredients 1 package of fresh lasagna sheet (6 sheets) 1 lb mild Italian sausage 12 oz Baby Bella mushrooms sliced 8 oz Swiss cheese shredded 1 tsp fresh thyme Salt and black pepper to taste 1 tbsp butter 1 garlic clove 2 tbsp olive oil Béchamel sauce 6 tbsp butter 6 tbsp flour 3 cups whole milk Salt and black pepper to taste Pinch of nutmeg Pinch of cayenne Instructions Preheat the oven at 350F degrees. Start by sautéing the mushrooms in a pan with a drizzle of olive oil over high heat. Cook the mushrooms until the water evaporates. Add the butter, garlic and season with salt and black pepper. Cook for another couple of minutes. Remove mushrooms from the pan and set aside. Drizzle olive oil into the skillet if needed and add the ground Italian sausage. Cook for about 10 minutes ...