Ingredients
The following ingredients have 4 Servings
- 2 tablespoons olive oil (30 g)
- 2 spicy Italian sausages, casings removed
- 2 cups mushrooms, thinly sliced (150 g)
- 1/4 cup white wine (60 g)
- salt and pepper, to taste
- 1 tbsp fresh chopped rosemary (3 g)
- 1 tablespoon fresh chopped oregano (3 g)
- 1 tablespoon fresh chopped thyme (3 g)
- 4 tablespoons butter (57 g)
- 1 onion, minced (220 g)
- 3 cloves garlic, minced (15 g)
- 1/4 cup flour (30 g)
- 2 cups whole milk (460 g)
- pinch cayenne
- pinch nutmeg
- 1/2 pound lasagna noodles, cooked (227 g)
- 1/2 cup thinly sliced fresh mozzarella cheese (123 g)
- 1/2 cup grated parmesan cheese (56 g)
Instruction
- In a large saute pan, heat the olive oil over medium heat. Add the sausage, and saute until cooked through, using your spatula to break it up into small pieces.
- Add the mushrooms and saute until tender, about 4-5 minutes. Deglaze the pan with wine, and simmer until the liquid has been completely evaporated. Season with salt, pepper, and herbs, and reserve the mixture.
- In a medium pot, melt the butter over medium heat. Add the onions and saute until tender, about 4-5 minutes. Add the garlic and saute until fragrant, 1 minute more.
- Stir in the flour, and cook for a few minutes more. Gradually whisk in the milk – whisk constantly to be sure there are no lumps.
- Cook the bechamel until its thick enough to coat the back of a spoon – season with salt, pepper, cayenne, and nutmeg. Remove form heat and set aside.
- Begin layering the noodles in an individual loaf pan or a small casserole. Spread a layer of bechamel on top of the noodles, and top with a layer of the sausage-mushroom mixture.
- Repeat until all the noodles and filling are used, finishing with a layer of bechamel on top. Top generously with grated cheese.
- Bake the lasagna until the sauce is bubbly and the cheese is golden, about 20-30 minutes.
