If you want to treat yourself to a delicious dish of lasagna but are tired of the same old, try these delicious lasagna with sausage and mushroom stew! Made without tomato sauce, lasagna with sausages and mushroom ragout is much more delicate than traditional Lasagna Bolognese, but the taste is absolutely divine. Personally, I prefer it to other lasagna recipes.
Preparation:
To cook:
Level: Intermediate
Serves: 6
Ingredients
- 750 grams Sausage meat (chipolatas)
- 2 medium onions
- 2 rods Celery
- 2 medium carrots
- 3 tablespoons Extra virgin olive oil
- 350 milliliters White wine
- 250 milliliters Vegetables soup
- 350 grams Chestnut Mushrooms
- 500 grams Egg lasagna sheets
- 100 grams Grated parmesan
- 100 grams Grated pecorino cheese
- FOR THE BECHAMEL:
- 100 grams Butter
- 100 grams Plain flour
- 1 litre Milk
- Salt and pepper to taste
- 1 pinch Nutmeg
Preparation
Remove the sausage meat from its skin, put it in a bowl and mash it coarsely with a fork. Finely chop the onions, celery and carrots. Heat the oil in a large saucepan, then add the chopped vegetables and cook over low heat for about 10 minutes.
Add sausage and brown evenly. Add the wine and cook over low heat for at least 2 hours, stirring occasionally. If the ragù becomes too dry, add a ladle of vegetable broth whenever necessary.
Clean and slice the mushrooms. Add them to the meat for the last 15 minutes of cooking. Add a little broth if necessary. Mix well. Season lightly if necessary (stay conservative, as the ragù is already quite tasty due to the seasoning of the sausages). Once cooked, cover and set aside in a warm place.
Prepare the béchamel. Melt the butter in a saucepan over low heat, add the flour and mix well. Continue cooking for a few minutes, still stirring, then add a little milk at a time, incorporating 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 little salt, pepper and nutmeg. Cover and set aside in a warm place
Prepare the lasagne sheets. Even if it may be indicated on the packaging not to precook them, I recommend cooking them in boiling salted water (about 9 minutes for dry lasagna and a few minutes for fresh lasagna). This is because the sauce used to season lasagna is rarely runny enough to cook it thoroughly, and you’ll end up with tough uncooked pasta that will ruin your lunch experience. Be careful not to overlap the cooked leaves, otherwise they will stick together, making it impossible to handle them.
Preheat the oven to 170°C (325°F or Gas 3). Take an oven dish of about 30 cm x 23 cm. Spread a little bechamel sauce on the bottom. Cover with a layer of lasagne, then evenly distribute a third of the ragù on top and drizzle with bechamel sauce. Finally, sprinkle it with the grated cheese mixture. Continue layering like this – lasagne, stew, bechamel and grated cheese (you should have three layers) – until all the ingredients are finished. Finish with a layer of lasagne, béchamel and lots of grated cheese. Put it in the oven and bake for 60 minutes.
Your lasagna is ready when the top has taken on a beautiful golden color. Remove the lasagna from the oven and let rest for 10 minutes before serving. To be enjoyed with a good glass of Merlot.
