White Lasagna with Mushrooms, Peas, and Emmental
A rich lasagna to prepare for special occasions (Christmas, Carnival, Valentine’s Day, Easter, etc.) thoroughly tested and flop-proof, you’ll see that it’s so good everyone will ask for seconds! Also, it’s very convenient to prepare when you have guests because you can complete some steps the day before.
If you’re looking for baked pasta dishes to prepare in advance when you have guests, click on my special: “Baked Pasta Dishes“.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 25 Minutes
- Portions: 6 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for White Lasagna with Mushrooms, Peas, and Emmental
- 21 oz Egg Lasagna Sheets
- 1.5 lbs Champignon Mushrooms (fresh)
- 4 oz Smoked Bacon (sliced)
- 3 Cervellatine Sausages
- 2 cups Tender Peas (frozen are also fine)
- 9 oz Emmental (diced, including 1 oz grated for the surface)
- 7 oz Mozzarella (drained the day before)
- 1 qt Bechamel Sauce
- 3/4 cup Extra Virgin Olive Oil
- to taste Parmesan Cheese
- to taste Salt
- to taste Dry White Wine
- to taste Pepper
- 2 Hot Chili Peppers (optional)
- 7 oz Butter
- 3/4 cup Flour
- 1 qt Whole Milk
- to taste Salt
- to taste Nutmeg (grated)
Tools
- Bowl
- Cutting Board with integrated side trays, for scraps
- Mezzaluna sharp, with double blade
- Frying Pan
- Pot
- Baking Dish borosilicate glass, various sizes
Preparation of White Lasagna with Mushrooms, Peas, and Emmental
Wash the champignon mushrooms WELL in water acidulated with lemon (otherwise they darken) then let them drain in a pot on the stove, without water, with the lid on for 5 minutes (secret to keep them from darkening).
If you’re in a hurry, you can also use frozen sliced mushrooms.
Prepare the bechamel with the above doses, for the procedure follow the recipe for my infallible bechamel.
If you’re in a hurry, you can also use ready-made bechamel, but I warn you it won’t be the same.Heat in a pan 150 g extra oil, 2 chili peppers, the smoked bacon cut into pieces, and the peeled and crumbled cervellatine into small pieces and brown well, deglazing with a little white wine.
Add to the browned sausage, first the drained mushrooms (let them flavor for two minutes) then the frozen peas and cook this mixture for about 20 minutes, until everything is cooked and well flavored.
In a buttered baking dish, form layers in this order: bechamel, RAW lasagna, mushroom and pea mixture, diced emmental, diced mozzarella, and parmesan, then start again with the bechamel, lasagna, etc.
Finish the layers with bechamel, parmesan, grated emmental, and small thin butter pieces.
Bake at 392°F for about 25-30 minutes.
Then let it settle for 5 minutes and serve the lasagna hot.
Notes and Tips
This lasagna can also be prepared in advance and baked the next day, but in this case, the lasagna sheets instead of assembling them raw, must be pre-cooked in salted boiling water for two minutes. In any case, the sausage, mushroom, and pea mixture can also be prepared the day before.
Shopping Tips!!!
I recommend this very handy cutting board with two side trays: one for collecting cut food, one for collecting scraps.
I also recommend this very sharp mezzaluna with double blade
This excellent baking dish in borosilicate glass, a BPA-free, hygienic material, scratch-resistant, available in various sizes
You can purchase everything on Amazon by clicking on the respective links above, at a great price/quality
