Lasagna alla Boscaiola in White Sauce is a flavorful first course that everyone loves. The recipe is similar to lasagna with mushrooms and bechamel and lasagna alla boscaiola with tomato. It’s ideal for Sundays or holidays. White version without tomato sauce, but with fresh or frozen mushrooms and sausage, for cheeses: mozzarella and plenty of grated Parmesan. If I’ve convinced you, save the recipe and make it as soon as possible, and if you want to stay updated, subscribe to my social pages on Facebook and Instagram and my YouTube channel.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
- Energy 431.50 (Kcal)
- Carbohydrates 16.31 (g) of which sugars 2.49 (g)
- Proteins 24.43 (g)
- Fat 30.20 (g) of which saturated 9.63 (g)of which unsaturated 5.31 (g)
- Fibers 0.90 (g)
- Sodium 891.64 (mg)
Indicative values for a portion of 120 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
- 9 oz fresh pasta
- 12 oz mushrooms (porcini or champignon)
- to taste parsley
- 1 clove garlic
- 9 oz mozzarella
- 7 fl oz bechamel
- 1.4 oz grated Parmesan
- to taste extra virgin olive oil
- to taste white wine
- 10.5 oz sausage
How to Make Lasagna alla Boscaiola in White Sauce
Clean and slice the mushrooms. If using frozen mushrooms, rinse them briefly under water, sauté them in a pan with a clove of garlic and a dash of oil.
Cook them for about 10 minutes, then season with salt and parsley, mix well, and finish cooking. Remove the mushrooms and in the same pan, brown the crumbled sausage until golden, turning it often. Deglaze with wine and let it evaporate.
Place a spoonful of bechamel at the bottom of a baking dish, add the egg pasta sheets, mushrooms, and sausage.
Add the cut cheese and Parmesan.
Then add more egg pasta sheets, bechamel, mushrooms, and cheeses, repeating all steps until the ingredients are used up.
Bake at 374°F fan mode, and cook your lasagna for about 15-20 minutes.
Storing Lasagna alla Boscaiola in White Sauce
You can store Lasagna alla Boscaiola in White Sauce in the refrigerator in an airtight container for up to 3 days. Alternatively, you can freeze it.
