The white lasagna with mushrooms and sausage is a symphony of autumn flavors, where the creaminess of the béchamel meets the intensity of the sausage and the aroma of mixed mushrooms. Perfect for those who want a hearty dish, but at the same time elegant with its creaminess and enveloping aroma, making it ideal for Sunday lunch or important dinners. To enrich the taste, I added some dried porcini mushrooms. For a gourmet touch, you can add thin slices of truffle between the layers. Also, these lasagnas are made with handmade egg pasta, but you can replace them with ready-made ones for convenience and time. Are you lactose intolerant? You can replace the classic béchamel with almond one.
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- Difficulty: Easy
- Cost: Medium
- Portions: 12People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 5 eggs
- 4 cups all-purpose flour
- 14 oz champignon mushrooms
- 7 oz Pleurotus mushrooms
- 1.75 oz dried porcini mushrooms
- 28 oz sausage
- 1 shallot
- 3.5 oz butter
- salt
- 5 tablespoons extra virgin olive oil
- 9 cups whole milk
- 5 oz butter
- 5 oz all-purpose flour
- salt
- pepper
- nutmeg
Tools
- 1 Work Surface
- 3 Bowls
- 1 Pan
- 2 Pots
- 1 Pasta Machine
Steps
In a pot, heat the milk with nutmeg and pepper.
Melt the butter in a small saucepan over low heat, add the flour and cook for about 1-2 minutes, stirring with a spatula.
Add the hot milk to the white roux, season with salt and stir with a whisk.
Let it simmer for about 20 minutes, stirring occasionally. The béchamel is ready when it coats the back of a spoon. Pour it into a bowl and cover immediately with cling film.In a large pan, add the oil and sausage. Brown it well until golden.
Soak the dried mushrooms in hot water. Clean the mushrooms and slice them. Chop the shallot. Squeeze the dried mushrooms and chop them coarsely.
In a large pan, heat the butter with the shallot.
Add the mushrooms and cook on high heat for 10-12 minutes.
Season with salt and pepper.
Add a few spoonfuls of mushrooms to the béchamel and blend with an immersion blender.
In a large container, combine the mushrooms, sausage, and a few spoonfuls of béchamel, then mix well.
Place the flour in a mound on a preferably wooden work surface. Crack the eggs in the center of the flour.
Lightly beat the eggs with a fork, then gradually start incorporating the flour.
Continue to work the ingredients with your fingers until all the flour is incorporated into the eggs.
Then knead the dough well until you get a smooth and homogeneous mixture.
Form the dough into a ball and let it rest for half an hour covered with cling film.Take the dough and roll it out on the well-floured work surface, moving the rolling pin in all directions.
Roll the dough into thin strips.
Boil them in salted boiling water.
Drain them on a cloth.
Place the strips on a work surface.Butter a baking dish and spread a thin layer of béchamel on the bottom.
Place a layer of pasta, distribute the béchamel, the mushroom and sausage filling, and a sprinkle of Parmesan.
Repeat the layers until all ingredients are used up.
Add some small pieces of butter on top for a more golden crust.
Bake in a preheated static oven at 392°F (200°C) for 30 minutes.
Let the white lasagna with mushrooms and sausage rest for 10 minutes before cutting. Serve decorated with a few fresh thyme leaves.
Tips
It can be stored in the refrigerator, cooked for 3 days and uncooked for 2 days. It can be frozen either raw or cooked.
You can add thin slices of truffle between the layers.
FAQ (Questions and Answers)
Can I make the white lasagna with mushrooms and sausage without lactose?
Of course, you can replace the classic béchamel with almond or vegan béchamel. Substitute the butter with oil.
