White Lasagna Roses with Mushroom, Spinach + Sausage - Ends + Stems with Chef Alison

Ingredients

• 1 1 ⁄ 2 Tablespoons Kosher Salt (divided)
• 1 pound Lasagna Noodles (NOT the no-boil kind, look for the fluted edges too)
• 1 ⁄ 2 pound Italian Sausage (ground, the soft, raw kind)
• 1 teaspoon Extra Virgin Olive Oil
• 2 cloves Garlic
• 8 ounces Button Mushrooms
• 1 teaspoon Dried Oregano
• 1 ⁄ 2 teaspoon Red Pepper Flakes
• 4 cups Baby Spinach
• 2 cups Whole Milk
• 1 Tablespoon Unsalted Butter
• 1 Tablespoon Flour
• 1 cup Parmesan Cheese (grated, divided)
• 1 cup Mozzarella (shredded)
• 1 ⁄ 2 teaspoon Nutmeg (use less if not freshly ground by you)