Sausage and Mushroom Lasagna: Creamy and Tasty Recipe
The sausage and mushroom lasagna is a rich, comforting dish perfect for cold days or family gatherings. Layers of soft pasta, homemade creamy béchamel, sautéed mushrooms, and savory sausage combine in an irresistible embrace of taste and aroma.
The mozzarella cheese and grated parmesan on top make this lasagna even more delicious, with a golden crust that wins you over at the first bite. Easy to prepare and always appreciated, they are the perfect idea for a Sunday lunch or a special dinner with friends and family.
Try also:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons, Christmas
Ingredients
- 18 oz mushrooms
- 1 package lasagna sheets
- 9 oz mozzarella
- 3.5 oz parmesan
- 10.5 oz sausages
- 3.5 oz butter
- 2 cups milk
- 3.5 oz all-purpose flour
- nutmeg
Steps
To prepare the Sausage and Mushroom Lasagna: Creamy and Tasty Recipe watch the video HERE.
-
Prepare the béchamel:
Melt the butter in a saucepan over medium heat.
Add the flour all at once and mix vigorously to avoid lumps.
Pour the milk little by little, continuing to stir until the mixture is smooth and creamy.
Add a pinch of salt and a grating of nutmeg.
Let it cook for a few minutes, stirring, until the béchamel thickens.
Assemble the lasagna:
Pour a thin layer of béchamel on the bottom of the baking dish.
Place the first layer of lasagna sheets.
Spread some béchamel over it.
Add a layer of mushrooms and crumbled sausage.
Distribute some pieces of mozzarella and parmesan.
Cover with another layer of pasta and repeat the process, alternating the ingredients until they are exhausted.
Finish with a generous layer of béchamel and mozzarella on top.
Cooking:
Bake in a preheated oven at 350°F for about 1 hour, until the surface is golden and slightly gratinated.
Let it rest for a few minutes before cutting and serving.
Tips and Storage
Tips:
For a richer taste, you can use a mix of porcini and champignon mushrooms.
If you want a lighter version, replace part of the sausage with ground turkey or chicken.
Add a pinch of black pepper or fresh thyme to the béchamel for an irresistible aroma.
If you use dry sheets, always pour a generous layer of béchamel to keep them soft during cooking.
Storage:
The lasagna can be stored in the refrigerator for 2-3 days, well covered with plastic wrap or in an airtight container.
You can freeze them already cooked: let them cool completely, portion, and store in the freezer for up to 2 months.
To enjoy them at their best, reheat them in the oven at 340°F for 15-20 minutes or in the microwave for a few minutes.
