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.
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.
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!
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% 18%
- Carbs 32% 32%
- Fats 50% 50%
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!
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!
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 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!
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.