Primi. Autore e Copyright Marco Ramerini
Primi. Autore e Copyright Marco Ramerini

Lasagna with mushrooms

Questo post è disponibile anche in: Italian

September arrives and the mushrooms arrive, there’s nothing better than starting the autumn season with a nice plate of lasagna with mushrooms.

Preparing Lasagna with mushrooms is easy and quick, just a few high-quality ingredients.


  • 800 gr. of mushrooms
  • 100 gr. of porcini mushrooms
  • 1 clove of garlic
  • fresh chopped parsley to taste
  • extra virgin olive oil to taste
  • 3 sausages
  • 250 gr. of fresh lasagna
  • 150 gr. of grated Parmesan cheese


  • 80 gr. butter
  • 1 lt. of milk
  •  80 gr. of flour
  • nutmeg to taste
  • salt to taste
  • pepper to taste


First, prepare the mushroom-based sauce, then brown the crumbled sausages together with the garlic clove and two tablespoons of oil.

Add the mushrooms cleaned and sliced, season with salt and pepper, close the lid and continue cooking over low heat for about 15-20 minutes.

At the end of cooking add the chopped parsley, then begin with the preparation of the béchamel sauce.


In a pan melt the butter over low heat, add the flour sifted mix well to remove the lumps, then pour the milk, flavored with salt, pepper and a grated nutmeg.

Cook over low heat, stirring constantly until you have formed a semi-thick cream, turn off the heat and put everything to one side.


Now you can start assembling the lasagna, in the meantime set the oven temperature to 180°C. ventilated mode.

Take a pan, pour some béchamel sauce, put on lasagna, more béchamel and a part of sauce, finish with the sprinkled grated cheese.

Seal with aluminum foil taking care to prick the surface with the prongs of a fork.

Bake for about 30 minutes, in the last 5 minutes remove the foil and brown the surface of the lasagna until it turns golden.

Let it cool before serving.


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