Discover the indulgent flavours of our Sausage and Mushroom Lasagna, a delightful spin on the classic Italian favourite. Combining succulent sausages, nutty mushrooms, pasta, and creamy béchamel, this lasagna is perfect for any cosy dinner or festive gathering.
Servings
6
Ready In:
4 hours
Calories:
944
Good For:
Sunday Lunch
About this Recipe
By: Silvana Lanzetta
I can’t wait to tell you about one of my all-time favourite recipes: Sausage and Mushroom Lasagna. This dish is seriously the star of any get-together, whether you’re hanging out with friends for a laid-back dinner or celebrating a special occasion with family.
Growing up in Italy, my family would whip up some scrumptious lasagna for all sorts of events, and it seemed like we always had guests coming over to enjoy a meal with us (like, all the time!).
Now, this recipe doesn’t call for tomatoes, but trust me—it’s still incredibly delicious without them. The savoury, peppery sausage ragù pairs amazingly well with the smooth, creamy béchamel sauce. And let’s not forget the mushrooms! They add that perfect nutty touch that ties everything together beautifully.
Wines
Lasagna refers to the pasta shape itself, not the dish we all know and love. This pasta has seriously ancient roots, dating back to the Etruscan-Roman society as one of the oldest pasta shapes. It was originally called “lagana,” which was a flat, unleavened bread similar to what you’d find in Greece today.
Back then, they cooked it on hot stones (like pitta) or deep-fried it in lard. Over time, lagana evolved into a pasta that looks like a wide, short pappardelle, which you can still find today in southern Italy as “lagane.”
The layered lasagna we’re familiar with actually dates back to the 12th century. It was a popular way to feed Genovese sailors, as it was an easy, relatively quick meal for many people, and it kept well for a few days.
But lasagna really took off after Italy’s unification in 1861. It spread across the peninsula, and its versatility made it a beloved dish in many Italian households. And now, it’s a global favourite!
Nutrition
When enjoying this Sausage and Mushroom Lasagna, keep in mind that it is a rich and indulgent dish. Remember, moderation and variety are key to a healthy diet.
- Proteins 18%
- Carbs 32%
- Fats 50%
The Ingredients
Lasagna
I can’t stress this enough, regardless of what the package says, using pre-cooked lasagna sheets without boiling them first is just asking for trouble. Trust me, I’ve been there – crunchy, undercooked pasta is not the dining experience you want. So, do yourself a favour and cook those lasagna sheets, even if they’re fresh.
Now, if you’re feeling adventurous and want to make your own lasagna sheets, go for it! Just mix 400 grams of white spelt flour with 4 large eggs, and knead for 10-15 minutes. Wrap the dough in cling film and let it rest for about 30-45 minutes. Then roll the dough into thin sheets using a rolling pin or pasta machine, if you have one. Remember, you’ll still need to blanch them in boiling water and let them dry slightly on a tea towel before layering them in your dish. Enjoy the process and the results!
Sausages
When it comes to making this delicious recipe, picking the right sausages is crucial. Trust me, you’ll want to avoid overly flavoured or fancy sausages with ingredients like apples, chilli, or caramelised onions. The simpler, the better!
My go-to sausage for this dish is chipolatas. They’re seasoned with just the right amount of pepper and a hint of nutmeg, making them perfect in my opinion. But if you can’t find them, don’t worry! Just grab some minced pork, season it generously with pepper, nutmeg, and salt, and add it to the soffritto. Then cook it as directed, and you’ll be good to go!
Soffritto
Let me tell you about the holy trinity of Italian cuisine: soffritto! It’s a magical combo of onions, celery, and carrots, finely chopped and cooked on low heat until soft and slightly caramelised. This trio adds a subtle sweetness that elevates the flavours in any dish. Now, I know what you’re thinking—what about garlic? Well, as much as I love garlic, it’s not needed everywhere, and this is one of those times.
Now, if you’re allergic to celery, no worries! You can easily swap it out for a courgette or even fennel stalks. Just give them a good wash, remove the leaves, and finely chop them for a tasty celery substitute.
Béchamel Sauce
Béchamel sauce brings everything together into one creamy, mouthwatering dish. Trust me, making it from scratch is totally worth it compared to store-bought versions. Homemade béchamel just tastes so much better!
Plus, when you make it yourself, you can tweak the recipe to fit your dietary needs. Swap out butter for olive oil, cut back on the fat, use non-dairy milk, or even try gluten-free flours. Go ahead, get creative and make this scrumptious sauce truly your own!
Mushrooms
Let’s talk about mushrooms for this lasagna! It’s really up to you and your personal taste. I’ve used chestnut mushrooms in this recipe because they’re nuttier than white closed cup ones but not too overpowering. But you know, I personally adore porcini—though their strong flavour can really change the whole dish. If you go for porcini, grab a 40-gram pack of dried ones, soak ’em in warm water for 30 minutes, and toss them in with the sausage ragù during the last 30 minutes of cooking. You can even use the filtered mushroom juice as stock for your ragù!
Oyster mushrooms, on the other hand, might be a bit too delicate for this dish. Their flavour could get lost when paired with sausages, so I wouldn’t really recommend them. Shiitake mushrooms and chanterelles are fantastic options too, but keep in mind that chanterelles have a very distinct taste that might not be everyone’s cup of tea.
At the end of the day, it’s your call! Feel free to experiment with different mushroom varieties and find the one that suits your taste best.
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Sausage and Mushroom Lasagna
- Total Time: 4 hours
- Yield: 6 portions 1x
Description
Discover the delicious combination of savoury sausages and nutty mushrooms in this mouthwatering lasagna, featuring layers of pasta, creamy béchamel sauce, and a scrumptious sausage ragù. Perfect for any special occasion or cosy dinner!
Ingredients
- 500 gr of egg lasagne sheets
- 2 medium carrots
- 2 medium onions
- 2 celery stalks
- 750 gr of chipolatas
- 350 ml of white wine
- 250 ml of vegetable stock
- 350 gr of chestnut mushrooms
- 100 gr of grated parmesan cheese
- 100 gr of grated pecorino cheese
- 3 tbsp. of extra virgin olive oil
- Salt and
- For the Bechamel Sauce
- pepper to taste
- 100 gr of butter
- 100 gr of “00” flour
- 1 litre of milk
- Salt, pepper and nutmeg to taste
Instructions
Begin by removing the sausage meat from its casing and transfer it to a bowl. Use a fork to roughly mash the meat. Finely chop the onions, celery, and carrots.
In a large saucepan, heat the oil over low heat. Add the chopped vegetables and let them cook for about 10 minutes, until softened.
Add the sausage meat to the saucepan and brown it evenly. Pour in the wine and continue to cook on low heat for at least two hours, stirring occasionally. If the ragù becomes too dry during cooking, add a ladleful of vegetable stock as needed.
About 15 minutes before the ragù finishes cooking, clean and slice the mushrooms. Add them to the meat mixture, stirring well. Add more stock if necessary, and season lightly if needed, keeping in mind that the sausage meat is already quite savoury. Once cooked, cover the ragù and set aside in a warm place.
To prepare the béchamel sauce, melt the butter in a saucepan over low heat. Add the flour and stir well. Continue cooking for a couple of minutes, stirring constantly. Gradually add the milk, making sure to incorporate it well into the roux before adding more. Once all the milk has been added, increase the heat to medium and stir until the sauce has thickened. Season with a pinch of salt, pepper, and nutmeg. Cover the béchamel and set aside in a warm place.
To prepare the lasagne sheets, cook them in boiling salted water, despite package instructions that may say otherwise. Cook for about 9 minutes for dried lasagne and 2 minutes for fresh lasagne. This ensures the pasta is thoroughly cooked, as the sauce may not be watery enough to cook the sheets properly. Be cautious not to overlap the cooked lasagne sheets, as they may stick together and become difficult to handle.
Preheat the oven to 170˚C (340°F)/ gas mark 3. Choose an oven-safe dish measuring approximately 30cm x 23cm (12″ x 9″). Begin by spreading a thin layer of béchamel sauce over the bottom of the dish.
Next, place a layer of lasagne sheets on top of the sauce, followed by an even layer of the prepared ragù. Drizzle additional béchamel sauce over the ragù, and then sprinkle with a layer of the mixed grated Parmesan and Pecorino cheese.
Continue layering in this sequence—lasagne sheets, ragù, béchamel, and grated cheese—until you have used all the ingredients. Finish with a final layer of lasagne sheets, topped with béchamel and a generous amount of grated cheese.
Place the assembled lasagna in the preheated oven and bake for 45 minutes. Cover the dish with aluminium foil for the first 30 minutes to prevent over-browning, and then remove the foil for the last 15 minutes to create a crispy, golden top.
After taking the lasagna out of the oven, allow it to rest for 20-30 minutes to help it set and cool slightly. This will make it easier to cut and serve.
Equipment
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For optimal results when preparing lasagna, be sure to check out my article on common mistakes to avoid. This valuable resource will guide you in crafting the perfect lasagna dish for you and your loved ones to enjoy.
For a delightful variation and a quicker preparation, consider using pane carasau, a delectable Sardinian flatbread, also known as music sheet bread. Incorporate pane carasau in place of traditional lasagne sheets, and there’s no need to pre-cook it. Simply line your oven dish with the flatbread and layer the sausage ragù and béchamel sauce as you would with a conventional lasagna.
If you desire an additional layer of cheesy goodness in your lasagna, feel free to include mozzarella. Simply take 500 grams of mozzarella, slice it thinly, and arrange the slices between the sausage layer and the béchamel sauce. This addition will provide a delightful, gooey texture and enhance the overall richness of your lasagna.
Sausages and Mushrooms Lasagna can be conveniently stored in the refrigerator for up to 2 days when placed in an airtight container. It is also freezer-friendly for longer storage.
As a helpful time-saving tip, you can even prepare the lasagna the day before and store it uncooked in the refrigerator. When you’re ready to enjoy it, simply follow the cooking instructions as outlined. This approach is an excellent way to manage your time when you have multiple dishes to prepare for a gathering or a busy schedule.
- Prep Time: 30 minutes
- Rest Time: 30 minutes
- Cook Time: 3 hours
- Category: Pasta
- Method: Baking
- Cuisine: Italian
Keywords: pasta, sausages, bechamel, sunday lunch, slow cooking, soffritto, party dinner, rich meal
