Ingredients
FRESH EGG LASAGNA
300 gr
FROZEN MIXED MUSHROOMS
500 gr
SAUSAGES
4
GRATED PARMESAN CHEESE
100 gr
GARLIC
1 clove
WHITE WINE
1/2 glass
EXTRA VIRGIN OLIVE OIL
1 tablespoon
SALE
q.b.
FOR THE BECHAMEL
LATTE
1,5 l
FLOUR
120 gr
BUTTER
120 gr
SALE
q.b.
NUTMEG
q.b.
White sausage and mushroom lasagna is the most enjoyable variant of the classic dish prepared with mixed mushrooms alone . A rich and delicious first course , perfect for the autumn season, ideal for a festive occasion, a family lunch or a reunion with friends.

The sausage, capable of giving an extra edge and making any dish tasty and appetizing, is cooked here together with a mix of mushrooms and used, with the béchamel and grated parmesan, to season the fresh egg pasta , arranged in layers in a baking dish without needing to be blanched.

The result will be a tasty preparation with an inebriating aroma, which will conquer all lovers of plain lasagna and more. If you like strong flavours, you can opt for a spicy sausage, such as cervellatina from Campania , or one flavored with fennel, or you can replace the grated parmesan with a few flakes of gorgonzola .

If you like, you can choose your favorite variety of fresh mushrooms, instead of the frozen ones used in the recipe or, for a more genuine result, you can make the pastry at home with our suggestions.

Find out how to prepare white sausage and mushroom lasagna by following the step-by-step procedure and advice. If you liked this dish, try other delicious autumn baked pastas:

pumpkin and sausage lasagna
lasagna with mushrooms, scamorza and speck
lasagna alla boscaiola
broccoli and sausage lasagna
How to prepare white sausage and mushroom lasagna

Step 1
Peel the sausage, deseed it and pour it into a non-stick pan
1
.

Step 2
Let it brown on a low heat without adding fat
2
.

Step 3
Add the frozen mixed mushrooms
3
.

Step 4
Drizzle with 1 tablespoon of oil, sprinkle with white wine
4
, add the garlic clove and leave to cook on medium heat for about 15 minutes. Once finished, add salt, turn off and set aside.

Step 5
Prepare the béchamel: collect the butter in small pieces in a saucepan with a thick bottom
5
.

Step 6
Let it melt over a low heat
6
.

Step 7
Remove from the heat and pour in the flour, all at once
7
.

Step 8
Mix quickly with a wooden spoon
8
until a homogeneous mixture is obtained.

Step 9
Add the boiling milk
9
.

Step 10
Put it back on the heat, add salt and bring gently to the boil, stirring constantly with a whisk
10
to avoid the formation of lumps.

Step 11
Continue cooking, stirring constantly, until you obtain a béchamel sauce of the right thickness
eleven
.

Step 12
Remove from the heat and flavor with grated nutmeg
12
.

Step 13
Distribute a few spoonfuls of bechamel on the bottom of a baking dish
13
.

Step 14
Place the fresh pastry on top of the egg
14
.

Step 15
Cover with the bechamel
15
.

Step 16
Add the mushrooms and sausage
16
.

Step 17
Sprinkle with plenty of grated parmesan
17
.

Step 18
Make a second layer of dough
18
.

Step 19
Season with the béchamel, mushrooms and sausage, and grated parmesan
19
.

Step 20
Place the last sheet of pastry
20
.

Step 21
Cover with plenty of béchamel sauce
21
.

Step 22
Complete with the mushroom and sausage seasoning, and the grated parmesan
22
, and bake at 180°C for about 40 minutes or until you get a crispy crust on the surface.

Step 23
Once the cooking time has passed, take the lasagna out of the oven
23
and let them rest for a few minutes.

Step 24
Distribute the lasagna onto individual plates
24
, bring to the table and serve.

storage
The white sausage and mushroom lasagne can be kept in the fridge, in an airtight container, for a maximum of 1-2 days .