I present to you the recipe for a lasagna with a delicious combination: mushrooms and luganega!
Ingredients for 4 people- 500 g of Armando lasagna
- 700 ml of béchamel sauce
- 300 g of portobello or cardoncello mushrooms
- 200 g of champignon or porcini mushrooms
- 300 g of sausage
- 200 g of smoked scamorza cheese
- 70 g of grated cheese
- 1 clove of garlic
- Half a glass of red wine
- Salt to taste
- Extra virgin olive oil to taste
- Chopped parsley to taste
First, clean all the mushrooms, removing the soil, then cut them into slices and brown them in a large pan with an unpeeled garlic clove and a generous amount of extra virgin olive oil.
After 3 minutes, reduce the heat from high to medium and continue cooking for at least another 15 minutes. While you're waiting, remove the casing from the sausage and quickly chop it with the tip of a knife, then brown it in a pan.
After 3 minutes, blend with red wine, let it evaporate and turn off the heat.
At this point, prepare the béchamel sauce (a tip: for a lump-free béchamel sauce, combine the hot roux with cold milk or vice versa) and, as soon as it is ready, set it aside, covering it with cling film in contact with the surface to prevent a harder layer from forming on the surface.
Preheat the oven to 180°C, cut the scamorza into small pieces and grate the cheese.
Now it's time to combine the various ingredients: in a baking dish, place a thin layer of béchamel, followed by the uncooked lasagna sheets, mushrooms, sausage, scamorza, grated cheese, and béchamel again. Repeat the same process at least three times: the final layer should be just grated cheese and béchamel. Once finished, bake at 180°C (350°F) for 35 minutes, then turn off the oven and wait 5 minutes, then serve.
Enjoy your meal!
