White lasagna with mushrooms and sausage: for the holidays

The cold begins to be felt: comes the desire for the homemade lasagna that grandmother used to prepare. Try the variant with the sausage.

Ingredients for 6 people

  •  80
  •  400 cal x 100g
  •  low
  • Pork sausages 500 g
  • Milk 1 l
  • Mixed fresh or frozen mushrooms 250 g
  • Puff egg pasta 12
  • 00 flour 100 g
  • Butter 100 g
  • Mozzarella 150 g
  • Parmesan 30 g
  • Extra virgin olive oil 2 tbsp
  • Parsley 1 tbsp
  • Salt as needed
  • Nutmeg as required
by Claudia Gargioni 

The white lasagna with bechamel sauce, mushrooms and sausage is a first course or main dish hearty and very tasty. The creaminess of the bechamel blends perfectly with the savory and full taste of the sausage, thus creating a pleasant harmony of flavors. Quick and easy to prepare, it is a valid alternative to the classic Bolognese lasagna; it is the perfect solution for party lunches. To make this white lasagna with bechamel, mushrooms and sausageyou will need very few cheap ingredients and some fresh or frozen mushrooms. If you love strong flavors, you can also use fennel or spicy sausage. You can prepare this course well in advance, just keep it in the refrigerator for a maximum of 2 days, on the day of lunch all you have to do is leave it at room temperature for a few hours and heat it in the oven 10 minutes before serving, it will seem as if it had just been made. If it should be left over, it will be possible to freeze it in single-portion trays, ready to be tasted.

Preparation White lasagna with sausage and béchamel

    1. Prepare the bechamel sauce as described in the Bittersweet recipe, leaving it slightly liquid.





    1. Shell the sausage and put it in a pan.

    1. Brown it with a tablespoon of extra virgin olive oil for about 10 minutes over medium heat.

    1. Separately in a second pan pour a tablespoon of oil, the chopped parsley, the garlic clove, and cook the mushrooms over high heat for a few minutes.

    1. Pour a ladle of béchamel into the bottom of an ovenproof dish, add two leaves of puff pastry to the egg and cover with more béchamel.

    1. Add the sausage, the mushrooms, the squeezed and sliced ​​mozzarella and continue in this way until the ingredients are finished. Finish with a last layer of béchamel, a few pieces of sausage and mushrooms, parmesan and a few flakes of butter. Cook at 180 ° C for 25 minutes or until the surface is golden.


Variant Lasagna white sausage and béchamel

Replace normal sausage with fennel or spicy sausage

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