End of Summer Lasagna Recipe

Ingredients

• 8 oz. sliced mushrooms
• 4 Tbsp. butter, divided
• 1 lb. Italian sausage
• 2 medium zucchini, diced
• ½ Tbsp. extra virgin olive oil
• 2½ tsp. kosher salt divided
• 2 Tbsp.flour
• 2 cups milk
• 15 oz. container ricotta
• 1 Tbsp. fresh oregano leaves chopped
• 2 Tbsp. fresh parsley chopped
• ⅔ cup corn kernels. thawed or fresh
• To taste fresh cracked pepper
• 4 cups mozzarella, shredded
• 2 cups shredded fontina cheese
• ½ cup freshly grated Parmigiano-Reggiano cheese
• 12 lasagna noodles, cooked and rinsed