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!
- 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
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.
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