White Lasagna with Mushrooms and Sausage is a rich and complete main dish, great for the autumn-winter period and perfect for any occasion.
It’s a rustic but very tasty dish perfect for holidays, for Sunday with family or friends, you never refuse a portion of lasagna.
It’s a very simple recipe prepared with a white ragù, without tomato, made of sausage and mixed mushrooms, all accompanied by a homemade béchamel sauce.
Mushrooms and sausage are a great combination, you can use either mixed mushrooms or only porcini, fresh or frozen.
But if you prefer other combinations, also check out other lasagna recipes with vegetables or meat.
- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for White Lasagna with Mushrooms and Sausage
- 12 lasagna sheets (pre-cooked (approximately))
- 14 oz fresh mixed mushrooms
- 14 oz sausage
- 1 onion (small)
- to taste olive oil
- to taste salt
- Half glass white wine
- to taste chopped parsley
- 3.5 oz grated Parmesan
- 10.5 oz mozzarella
- 3 cups milk
- 5 tbsp butter
- 4.25 oz flour
- to taste nutmeg
- to taste salt
Tools
- 1 Pan
- 1 Small Pot
- 1 Stovetop
- 1 Whisk
- 1 Baking Dish
- 1 Oven
Steps for Sausage and Mushroom Ragù
In a large pan or saucepan, sauté the chopped onion with a little olive oil, then add and brown the crumbled sausage, removed from its casing. Cook for a few minutes on high heat, when it changes color, pour in the white wine and let it evaporate.
Add the mushrooms, already cleaned, washed, and sliced, sauté everything in the pan, add salt, cover with the lid and let it cook slowly for about 20 minutes, stirring occasionally, if needed add very little water.
Finally, add a little chopped parsley.
Meanwhile, prepare the béchamel sauce.
To prepare the béchamel, start with the roux.
In a pot with high sides, melt the butter well, let it sit for a few minutes until it starts bubbling.
Then pour the flour all at once, stir well energetically with the whisk to avoid lumps.
Continue stirring and cooking until after a couple of minutes, the mixture changes consistency and becomes more fluid.
At this point, you can lower the heat and continue to cook for a few more minutes so the flour completely loses its “raw” taste.
At this point, pour in the cold or room temperature milk, you don’t need to heat it first, all at once while stirring quickly. Bring to temperature and cook while stirring until it thickens, for this recipe leave it very fluid.
Pour a little béchamel into a baking dish and a few spoons of mushroom and sausage ragù, lay the lasagna sheets on top, cover with more béchamel, add more ragù, a generous sprinkle of grated Parmesan, and then the mozzarella pieces.
Layer more lasagna sheets, béchamel, ragù, Parmesan, and mozzarella, continue like this until all ingredients are used.
Put the baking dish in the preheated oven at 350°F and bake for 30-35 minutes, until the cheese has melted forming a light crust.
Remove the lasagna with mushrooms and sausage from the oven, garnish with fresh parsley, let them rest for at least 7-10 minutes before serving.
Add also
Storage
Storage
The white lasagna with mushrooms and sausage can be assembled and frozen to have them ready whenever needed.
Once cooked, if there are leftovers, cover them with plastic wrap and store them in the refrigerator for a few days, reheat before serving.
The white lasagna with mushrooms and sausage can be assembled and frozen to have them ready whenever needed.
Once cooked, if there are leftovers, cover them with plastic wrap and store them in the refrigerator for a few days, reheat before serving.
Tips
In white lasagna it is important to use a béchamel that is not too thick, the pasta will cook only with the béchamel and it is important that it is sufficiently liquid to cook it without leaving it dry, especially if using dry lasagna.
For a vegetarian version of this dish, you can make simple mushroom lasagna by omitting the sausage.
FAQ
Can I use fresh lasagna sheets?
Yes, of course, fresh lasagna requires a few minutes less cooking and less liquid.
What kind of mushrooms can I use?
Mixed mushrooms: cardoncelli, porcini, or others.
