• Mise en place
  

For the sauce:

• 2 cloves garlic, 1/4 cup olive oil, 28 ounce tomato, 1/2 teaspoon garlic powder, 1/4 teaspoon dry mustard, 1/4 teaspoon black pepper, 2 tablespoon basil, 1 teaspoon chicken base, 1 cup Water
  Saute garlic in olive oil until garlic dissolves. Add tomatoes, stir and simmer for 5 minutes. Add remaining ingredients and allow to simmer over low heat for 25 to 30 minutes.
  

For the filling:

• 12 ounces chicken Italian sausage, 6 mushrooms, 1 tablespoon Shallots in Oil, 1 teaspoon fennel seeds, 1/2 teaspoon chili flakes
  While the sauce is cooking, put the shallots in oil in a small saute pan. Let the shallots become translucent then add the mushrooms. When the mushrooms are done, add the sausage, fennel seed, and chili flakes.
  

For the béchamel:

• 2 tablespoon unsalted butter, 2 tablespoon flour, 2 cup milk, 1/2 teaspoon Justice, 1 bay leaf, 1/4 teaspoon nutmeg, 1/4 cup parmesan
  In a small saucepan, melt the butter and add the flour. Whisk until the flour turns white, then add the milk and remaining ingredients. Stir constantly until the sauce has thickened enough to coat a spoon. Remove the bay leaf and add the cheese. Stir to combine.
  

Assembly:

• 9 Lasagna noodles, 16 ounce fresh mozzarella, 1/4 cup parmesan
  Pour a little of the red sauce into the lasagna pan. Add a layer of noodles. Add half the sausage and mushroom mixture. Add half the mozzarella. Add some sauce. Keep duplicating the layers until you have nothing left, with cheese the last layer. Pour sauce over all and top with the remaining shaved parmesan.
  
• Bake at 350 °F (177 °C) for 25-30 minutes or until it is all bubbling. Let the lasagna rest for about 10 minutes for it to settle.