Mushroom and sausage lasagna

Very simple to prepare, mushroom and sausage lasagna is perfect for a Sunday with the family, especially if you add provola.

Is there a Sunday without lasagna? For us they are a must but since we love experimenting in the kitchen, we never prepare them the same way. Given the season we thought we would use a typical ingredient, namely mushrooms , and prepare some excellent mushroom and sausage lasagne. The presence of meat makes it a perfect single dish , perhaps to be followed by some appetizers and the great thing is that, like all lasagna recipes, it can also be prepared in advance.

We opted for the white lasagna with mushrooms and sausage using fresh lasagne (which you can also prepare yourself if you want), some homemade bechamel and a shower of parmesan. Here are all the steps to make this delicious mushroom and sausage lasagna.

How to prepare the mushroom and sausage lasagna recipe

1. First prepare the béchamel sauce. Melt the butter in a saucepan, add the flour and after toasting everything until it reaches a hazelnut colour, i.e. the roux , slowly pour in the milk.
2. Mix with a kitchen whisk and leave to cook for about ten minutes, until the sauce has thickened. Season with salt and flavor with nutmeg.
3. Separately, in a pan, heat the oil with the garlic clove. Then add the sausage without the casing and crumble it with your hands, leaving it to cook just enough to have it well browned. Add the mushrooms and continue cooking for 10 minutes, until they are very dry.
4. Now that all the ingredients are ready, all that remains is to assemble the lasagna: spread a layer of béchamel sauce on the bottom of a baking dish suitable for cooking in the oven. Cover with a first layer of fresh lasagna pasta then begin to form the layers : bechamel, sausage and mushrooms and a sprinkling of parmesan. Continue until you run out of ingredients. The ideal would be to obtain a total of 5-6 layers of dough.
5. Cook at 190°C for 30-35 minutes and leave to cool for about ten minutes before serving.

This dish is already amazing but do you know how you can make it even better? Adding slices of cheese between the layers. You can choose what you prefer, the important thing is that it melts during cooking. Our advice is to try the mushroom, sausage and provola lasagna by adding a handful of this diced cheese in each layer. 200 g will be enough to make your lasagna creamy as well as very tasty.

If you are looking for a lighter recipe we recommend you try themushroom lasagna , simple but very tasty.

Conservation

Cooked lasagna can be kept in the refrigerator for a day, but once cooked it can be kept for 2-3 days . You can reheat them either in a pan or in the microwave before consuming them.

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