The white lasagna with sausage and mushrooms is an irresistible variant of the traditional lasagna, perfect to impress your guests with a rich and flavorful dish.
This recipe combines the creaminess of the béchamel with the taste of sausage and the enveloping aroma of mushrooms, creating a mix of flavors that conquers at the first bite.
Perfect for Sunday lunches, special occasions, or simply to indulge in a comforting and tasty main course.
Join me to learn step by step, in a simple way, how to prepare this delicious white lasagna, a dish that combines simplicity and deliciousness, perfect for those looking for a tasty alternative to the classic version.
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove, Microwave
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
- Energy 663.00 (Kcal)
- Carbohydrates 23.44 (g) of which sugars 7.11 (g)
- Proteins 36.32 (g)
- Fat 46.46 (g) of which saturated 18.79 (g)of which unsaturated 9.96 (g)
- Fibers 2.49 (g)
- Sodium 1,631.13 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for White Lasagna with Sausage and Mushrooms
- 9 oz lasagna noodles
- 2 cups béchamel (link to the recipe)
- 9 oz sausages
- 1/2 onion
- 1/2 cup white wine
- 5 oz mushrooms (mixed, also frozen)
- 7 oz provola cheese
- 1/2 cup parmesan cheese
Tools
What you need to prepare the White Lasagna with Sausage and Mushrooms
- 1 Pan pan
- 1 Baking Dish pyrex dish
- 1 Spatula spatula
Steps for White Lasagna with Sausage and Mushrooms
You can use the ready-to-bake lasagna noodles, or those that need to be boiled before assembling the lasagna. Follow the instructions on the package.
In a pan, heat the finely chopped onion with a drizzle of oil. Remove the casing from the sausages and place them in the pan, mashing them with a fork or with scissors to chop them as finely as possible. Once well browned, deglaze with the white wine and let it evaporate.
Once evaporated, add the sliced mushrooms, add a pinch of salt, and let them cook for about 10 minutes with the lid, on low heat. Set aside.
In another pot, prepare the light béchamel and set it aside (link to the recipe in the ingredients).
Now we can assemble the lasagna. In a baking dish, pour a thin layer of béchamel. Then the lasagna noodles. Then in order, béchamel, sausage and mushroom ragout, diced provola cheese. Repeat with the lasagna noodles until all ingredients are used. Finish with the béchamel and a sprinkle of grated parmesan cheese.
Bake in a ventilated oven for about 20 minutes at 350°F, or in a microwave in combined and grill mode at 650w for 10 minutes, or until a crust forms on the surface. I recommend letting the lasagna rest before serving, to allow the ingredients to settle and release all the flavors.
Storage, Tips, and Notes
You can prepare this lasagna in advance and then serve it, or you can also freeze it raw and bake it when needed.
Cooked lasagna can be stored in an airtight container in the fridge for 3 or 4 days.
Cooked lasagna can be stored in an airtight container in the fridge for 3 or 4 days.
Frequently Asked Questions
How can I substitute the sausage in the White Lasagna with Sausage and Mushrooms
You can substitute the sausage with speck, cooked ham, or even make it vegetarian by omitting the meat.
