Sausage and Mushrooms Lasagna

There are some dishes that for tradition are made on certain days and Sunday it is usually the day that calls for Lasagna are.

Usually a meal to share with the family, around a big table, with lot of voices, music, glasses, wine and good company.

This recipe differs a bit from the classic one but I can guarantees you will find empty plates at the end of the meal.

Mushrooms and sausage make a great combination.

And if you are vegetarian, you can adapt this recipes just removing the sausage from the list of ingredients.

Ingredients for a medium tray

4 little pork sausages

300 gr of mushrooms

1/2 onion chopped

extra virgin olive oil

Lasagna sheet

1 mozzarella

grated parmesan cheese

For the Bechamel

100 gr of flour

80 gr of butter

1 liter of fresh full fat milk

nutmeg

salt

Method

Clean and cut your mushrooms in small pieces or slices. Chop half onion, warm up some olive oil and start cooking it. Add the mushrooms and stir from time to time. Once they are cooked, add your sausage and reduce it in small pieces with the help of a wood spoon.

Cook until ready and all the water get absorbed.

Once you have done your bechamel (method below) you can start assembling your lasagna.

Bechamel, lasagna sheet, bechamel, mushrooms and sausage, mozzarella for 2/3 times ( depends how rich you like your lasagna)

and at the end Parmesan on top.

In the oven for 25/30 minutes at 200 degrees.

Check from time to time with a fork.

Wait ten minutes and serve.

Buon Appetito!

*Method for the bechamel

Put it in a pan your milk and warm it up with some salt and the nutmeg. Does not have to boil.

In the meantime in a bigger pan put the butter, turn on the cooker and gently melt it.

Now turn off the cooker and add all the flour and mix with a whisker until you have a paste called roux.

Now turn on the cooker again at a low heat and add the warm milk slowly slowly and keep mixing until you obtain a creamy sauce. It should take around 8 minutes.