2 carrots diced
1 medium onion diced
1 red bell pepper diced
1 green bell pepper diced
1 clove garlic minced
1 tablespoon chopped thyme or ½ teaspoon dry
¾ cup chicken broth
2 cup crushed tomatoes
2 cup whole Milk
2 tablespoon Butter
2 tablespoon Rice flour or regular flour
Gluten free lasagna noodles or regular lasagna noodles
Place 2 Tbsp Olive oil in skillet. Remove sausage from casings & brown. Add onion garlic peppers and carrots to the skillet for 5 minutes or until onion is translucent add garlic tomatoes chicken broth, Thyme, and sausage to skillet. Season with salt and pepper and let simmer while cooking the lasagna noodles.
Bechamel; Melt butter in saucepan, add flour until paste forms, and then add milk in slow steady stream. Cook stirring often about, 6 minutes. Season with salt and pepper, remove from heat, and set aside.
Drain noodles, cut each noodle in half crosswise, spoon sausage sauce onto noodle, roll up seam side down in oiled baking dish, and top with remaining sausage sauce. Spoon Bechamel over top, then grate the locatelli over top. Bake in 375 degree oven until slightly golden for about 15 20 minutes.