Cook pasta if needed.
Brown sausage and drown excess drippings.
Make Bachemel sauce by melting butter in a large pan over medium high heat.
Mix in flour and cook for a minute stirring.
Turn heat down to medium low and whisk in milk slowly making sure to incorporate and minimize any flour lumps.
Add in cheese and seasoning. Start conservatively with the seasonings and add until it suits your taste.
Cook until thick enough that it will hold it’s shape when you swipe some off a spoon dipped into the sauce.
Assemble the lasagna as pictured above.
Bake at 450 F for 30-45 minutes.
Broil to brown the top if desired.
Let rest for at least 10 minutes before serving if you want it to set. We’re always too impatience and just eat it right away.