Mushroom and sausage lasagna, creamy and delicious, a great first course for Sundays and festive menus. I used ready-made sheets (but if you prefer, you can make your own pasta at home) and made a simple sauce with fresh mushrooms and sausage, then added the classic béchamel… after gratinating in the oven, the lasagna will be ready to be served! They can be prepared in advance and stored in the fridge or freezer, so you have them available whenever you want. If you have vegetarian guests, here you can find the recipe for Mushroom Lasagna without meat.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 592.74 (Kcal)
- Carbohydrates 57.39 (g) of which sugars 13.82 (g)
- Proteins 23.66 (g)
- Fat 30.83 (g) of which saturated 10.74 (g)of which unsaturated 5.83 (g)
- Fibers 4.26 (g)
- Sodium 1,881.70 (mg)
Indicative values for a portion of 300 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
- 7 oz egg lasagna sheets (dried)
- 1.3 lbs mushrooms (mixed cultivated)
- 9 oz sausage
- 23 oz béchamel sauce
- 2 tablespoons tomato paste (to taste)
- 1 clove garlic
- 1/4 cup white wine
- extra virgin olive oil
- salt
- grated Parmesan cheese
- aromatic herbs (to taste)
Tools
- Baking dish
- Skillet
- Pot
- Colander
Preparation
Clean the fresh mushrooms by removing the stem parts dirty with soil. Wipe them with a damp cloth or rinse them very quickly.
Cut the mushrooms into small pieces and cook them in a skillet with a bit of extra virgin olive oil, a garlic clove, and a pinch of salt.
Cook them on high heat for about ten minutes, stirring frequently. You can add aromatic herbs to taste, like thyme or parsley.
Peel the sausages and crumble them, brown them in a separate skillet without adding oil. Deglaze with the wine, let it evaporate, then add them to the mushrooms.
Add the tomato paste to taste, diluted in a little water. Let it flavor for a few more minutes, then turn off (1).
Cook the egg sheets in salted boiling water for a couple of minutes, drain them and let them dry on a tea towel. If using thin sheets, one minute of cooking will suffice.
Take your baking dish and grease it with a layer of béchamel.
Place a layer of pasta, cover with some béchamel and the mushroom and sausage sauce (2).
Continue with the layers until the ingredients are exhausted. For the last layer, use plenty of béchamel and sprinkle with Parmesan (3). If desired, you can add some breadcrumbs too.
Place the lasagna in a convection oven at 356-374°F. Cook them for about 20-25 minutes, or until they are gratinated to your liking. If necessary, turn on the grill in the final minutes.
The mushroom and sausage lasagna is ready, I recommend letting it rest for a few minutes before cutting and serving it… enjoy your meal!
Tips and Notes
You can use ready-made lasagna, either dried or fresh. Alternatively, if you have time, you can make the sheets yourself by kneading 2 eggs with 100 g of flour and 100 g of durum wheat semolina.
Adding the tomato is optional.
You can use mushrooms such as champignons, pioppini, porcini, cardoncelli, or other fresh mushrooms.
Lasagna can be prepared in advance and gratinated as needed.
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