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Lasagna with carasau bread: the recipe for a rich and original dish

Total time: 120 Min
Difficulty: Low
Serves: 8 people
By Cookist
Carasau bread
200 grams
600 grams
Champignon mushrooms
300 grams
Celery stick
White wine
90 grams
Vegetable broth
as much as is needed
as much as is needed
Black pepper
as much as is needed
Extra virgin olive oil
as much as is needed
Grated parmesan cheese
100 grams
1 liter (4 cup and ¼)
100 grams (½ cup)
100 grams (⅘ cup)
as much as is needed
as much as is needed

Lasagna with carasau bread is a rich and very tasty first course, an original and tasty alternative to the classic lasagna. The sheets of fresh pasta, in fact, are excellently replaced by crunchy slices of carasau bread, a typical specialty of the Sardinian gastronomic tradition, and then stuffed in layers with a rich seasoning with an autumnal flavor, starring one of the most successful combinations of Italian cuisine, that is mushrooms and sausage. The addition of homemade bechamel and grated parmesan cheese will make the final preparation incredibly soft, succulent and stringy. A recipe as simple as it is winning, perfect to serve on a Sunday family lunch. So let’s find out how to make it perfect.

How to prepare lasagna with carasau bread

Clean the celery and chop finely with a knife 1; do the same with the carrot and shallot.

Peel the mushrooms and cut them into thin slices 2, leaving some whole mushrooms aside.

Remove the casing of the sausage 3 and cut it with a knife into small pieces.

Fry the herbs in a pan with a drizzle of oil, then add the sausage and let it brown well; pour the wine 4 and blend.

Add the mushrooms 5 and cook for at least 20 minutes with a drop of vegetable broth.

Meanwhile, prepare the béchamel; melt the butter in a pan, add the flour 6 and melt everything completely.

Dilute with the milk, add salt and pepper and cook until thickened. Finally, perfume with a pinch of nutmeg 7.

Make up the lasagna; place a layer of carasau bread on the bottom of a baking dish and spread over the mushroom and sausage sauce 8.

Pour a large ladle of béchamel 9 and sprinkle with grated parmesan cheese.

Continue to make the layers until all the ingredients are used up, finishing with béchamel and grated parmesan cheese. Bake at 160 degrees C and cook for about an hour 10.

Cut the mushrooms kept aside in half and grill them in a hot non-stick pan 11; once cooked, season with a pinch of salt and pepper and a drizzle of oil.

Remove the lasagna of carasau bread from the oven, cut it into slices and distribute them on serving plates. Garnish with a grilled half mushroom and serve hot 12.

How to store Lasagna with Carasau Bread

Lasagna with carasau bread can be preserved in the refrigerator, in an airtight container, for up to 1 day. Preparation in advance is not recommended because the carasau bread will tend to quickly lose its fragrance and consistency. If there is something left, heat the lasagna for a few minutes in the oven before eating it.

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