White sausage and mushroom lasagna: the recipe for a rich and tasty starter

the lasagna white pudding and mushrooms they are the most enjoyable twist on the classic Sunday dish made with only mixed mushrooms. A first rich and delicious, perfect for the fall season, ideal for a festive occasion, a to eat lunch with family or a meeting with friends.

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

The result will be a tasty preparation with an intoxicating aroma, which will conquer all lovers of white lasagna and more. If you like strong flavors, 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 gorgonzola.

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

Learn how to make White Pudding and Mushroom Lasagna with a step-by-step procedure and tips. If you liked this dish, try other delicious autumn baked pastas:

How to Make White Sausage and Mushroom Lasagna

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

Let brown over low heat without adding fat 2.

Add frozen mushroom mixture 3.

Drizzle with 1 tablespoon of oil, add white wine 4, add the garlic clove and cook over medium heat for about 15 minutes. At the end, salt, extinguish and reserve.

Prepare the béchamel: collect the butter cut into small pieces in a thick-bottomed saucepan 5.

Let melt over low heat 6.

Remove from the heat and add the flour all at once 7.

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

Add hot milk 9.

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

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

Remove from heat and flavor with grated nutmeg 12.

Spread a few spoonfuls of béchamel in the bottom of a baking dish 13.

Place the fresh egg puff pastry 14.

Drizzle with bechamel sauce 15.

Mix mushrooms and sausage 16.

Sprinkle generously with grated parmesan 17.

Make a second layer of pasta 18.

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

Lay out the last sheet of pasta 20.

Cover generously with béchamel 21.

Top with the mushroom and sausage vinaigrette and the grated parmesan 22and bake at 180°C for about 40 minutes or until a crispy crust forms on the surface.

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

Divide the lasagna into individual plates 24bring to the table and serve.

storage room

White Sausage and Mushroom Lasagna will keep in the refrigerator, in an airtight container, for 1-2 days massive.