Lasagna with peas, mushrooms and sausage: an easy and tasty recipe, ideal to serve at Sunday lunch or during parties and special occasions. To prepare it you only need a few simple ingredients: mushrooms, sausage, peas, béchamel sauce and provola or mozzarella, cheese and of course lasagna sheets. A succulent first course that will win your guests over at the first bite.
Compared to the classic ragù version, the Neapolitan one that I often make, this is a quicker variation of the classic white or red ragù, but it is no less flavorful. Following the same procedure explained in the recipe, you can replace the peas with other vegetables or whatever you have in the fridge: zucchini, cauliflower, broccoli or artichokes will work great! Try this recipe, I’m sure you’ll be won over after tasting it!
Also discover these other lasagna recipes:
- Cost: Medium
- Preparation time: 1 Hour
- Cooking time: 50 Minutes
- Portions: 6
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz egg lasagna sheets
- 3 oz Grana Padano PDO
- 2.5 cups béchamel sauce
- 18 oz mushrooms
- 2 cups frozen peas
- 14 oz sausages
- 1/3 cup extra virgin olive oil
- 7 oz smoked provola
- 9 oz fiordilatte (fresh mozzarella)
- 1.5 oz white onion
- 1 clove garlic
- fine salt
- 1/2 glass white wine
Steps
To make the lasagna with peas, mushrooms and sausage, first peel and slice half an onion and chop it finely. Put the chopped onion in a nonstick skillet with an 8-inch base that you have heated with a splash of olive oil; when it has softened a bit, add the peas, season with salt, cover and let cook for about 15–20 minutes.
Meanwhile, clean the mushrooms. You can use fresh ones, but if you don’t have time you can use frozen ones: trust me, they will be good as well. Trim and slice the mushrooms about 3/8–1/2 inch thick. In a skillet pour the oil, add the garlic and sauté just long enough to flavor the oil, then remove the garlic and add the sliced mushrooms, season with salt and cook over high heat for 6 minutes. If you use frozen mushrooms, allow more time until the water released by the mushrooms has evaporated.
Now cook the sausages: in a pan heat 1 tablespoon of olive oil, remove the casing from the sausages, break them up and put them in the pan. Let them brown over low heat, stirring often, then deglaze with the white wine, let it evaporate and turn off the heat.
Now slice the smoked provola and the fiordilatte, place them on a plate and set aside.
Finally, prepare a rather loose béchamel. Stir well until the béchamel begins to simmer; when it starts to thicken slightly, turn off the heat.
Everything is now ready to assemble the lasagna: take an 8×12 in baking dish, spread a layer of béchamel on the bottom and place the lasagna sheets, slightly overlapping. Cover the sheets with béchamel, then distribute the peas on top, followed by the sautéed mushrooms, the sausages, slices of fiordilatte and provola and a sprinkle of Grana Padano.
Assemble another layer by placing more lasagna sheets, spread more béchamel on top and continue with the same filling. Repeat this operation 2–3 more times (depending on whether you prefer it taller or shorter). Finally, make the top layer of the lasagna with peas, mushrooms and sausage and cover with béchamel. Sprinkle generously with grated Grana Padano.
Bake in a preheated static oven at 356°F for 45 minutes, until the surface turns golden.
Serve your lasagna with peas, mushrooms and sausage piping hot and enjoy your meal!
A few extra tips
You can store the lasagna with peas, mushrooms and sausage in the refrigerator, covered with cling film or, if you prefer, in an airtight container for 1–2 days.
They can be prepared the day before: keep them in the refrigerator covered with cling film and bake the next day.
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