Lasagna is one of the most widespread and popular dishes in the world, it is the symbol of our cuisine and, for us Italians, it is the ultimate Sunday dish. The most well-known and shared version is the Bolognese ragù, but there are many delicious versions and the one I propose today is with mushrooms and sausage, a perfect combination especially during this time of year, but it could also be a dish for your Christmas menu. Extremely flavorful with an aroma that will envelop your kitchen, a real delight for our senses.
The cooking is done in an air fryer, but of course, it can be cooked in a traditional oven.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Air Frying, Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
Ingredients for a 6-serving dish
- 12 oz sausage
- 18 oz champignon mushrooms
- 1.4 fl oz dry white wine
- 1 yellow onion
- 1 clove garlic
- to taste extra virgin olive oil
- 1 package thin egg lasagna sheets (8.8 oz)
- to taste parsley
- 3.5 oz butter
- 3.5 oz flour
- 33.8 fl oz milk
- to taste salt
- to taste pepper
- nutmeg
- 4.4 oz Grana Padano grated cheese (1 bag if using pre-grated)
Tools
- 1 Air Fryer
Steps
Start by removing the sausage from its casing and chopping it with a knife. Clean the mushrooms and slice them, you can also use pre-cleaned and sliced ones. Sauté the chopped onion with a drizzle of extra virgin olive oil
Add the sausage, brown it and deglaze with the wine. Cook it for 10 minutes covered with a lid, then transfer it to a bowl.
In the same pan where you cooked the sausage, sauté a clove of garlic with extra virgin olive oil, add the mushrooms, cover with the lid and cook for about 10 minutes.
Remove the lid, add parsley if you like, and continue until the water released by the mushrooms is evaporated.
At this point, you can add the sausage, mix well, cover with the lid, and cook for another 10 minutes
In a saucepan, first, melt the butter over low heat. Remove from the heat, add the flour, and stir with a whisk. Put it back on the heat, always on low, and cook for a couple of minutes
Add the milk in a thin stream and continue to stir to prevent lumps from forming. Add salt, pepper, and a generous grating of nutmeg. Finish cooking until the milk starts to thicken but not too much, as it should remain quite liquid.
Add the mushrooms and sausage to the béchamel sauce
Take a rectangular baking dish and spread the base with béchamel sauce
Lay down the lasagna sheet
Pour the béchamel with mushrooms and sausage, distributing it evenly over the sheet, and add the grated Grana Padano
Continue layering until almost reaching the rim of the dish and sprinkle with plenty of Grana Padano
Place the dish in the air fryer and cook at 365°F for 10 minutes
If the surface darkens quickly, lower to 340°F and continue for 5 minutes or until a golden, crispy crust forms on the surface
And here is the lasagna with mushrooms and sausage ready
Tips and Variations
You can prepare the lasagna in advance, keep it in the refrigerator, and cook it the next day.
If you are lactose intolerant, you can replace the butter and milk with lactose-free versions
