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Ingredients

• 1/2 pound  merguez
• 3 tablespoons  extra-virgin olive oil, plus more for drizzling
• 1 pound  oyster mushrooms, stems discarded and large caps halved lengthwise
• 1 pound  shiitake mushrooms, stems discarded and caps thinly sliced
•   Salt and freshly ground pepper
• 1   large red onion, thinly sliced
• 2 tablespoons  all-purpose flour
• 3 cups  mushroom stock or chicken stock
• 1/4 cup  dry red wine
• 1/2 pound  lasagna noodles, preferably flat
• 4 cups  fresh ricotta cheese
• 1/2 pound  truffled pecorino cheese, coarsely shredded (about 3 cups)
• 2 tablespoons  unsalted butter, softened, plus more for greasing
• 2 tablespoons  freshly grated Parmigiano-Reggiano cheese
•   Parsley leaves, for garnish

Description

Heat A Large, Deep Skillet. Add The Merguez, Cover And Cook Over Moderate Heat, Turning Once, Until Well Browned And Cooked Through, About 15 Minutes. Transfer The Merguez To A Plate. Let Cool And Thinly Slice.

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