• Pasta sheets for lasagna 400 grams
  • Mixed mushrooms or champignons 800 grams
  • Peas 250 grams
  • Fresh ricotta cheese 400 grams (1 cup and ½)
  • Grated parmesan cheese 150 grams
  • Pork sausages 2
  • Parsley as much as is needed
  • Garlic 1 clove
  • Onion 1, small
  • Bechamel 1 liter (4 cups and ¼)

Lasagna with mushrooms is a first course with unmistakable rich flavors; soft, creamy and stringy, a lasagna is a winning idea for Sunday lunch or for a party where you have guests who love traditional meals. Practical and fast to prepare, this lasagna can be prepared in advance and baked just when you need it, leaving you some time to have a chat with your guests and enjoy a drink. The sheets of fresh egg pasta – which you can prepare at home or buy ready-made at your local shop or in a supermarket – are stuffed in layers with a seasoning based on peas, mushrooms and pork sausages, enriched with béchamel, sprigs of ricotta cheese and grated parmesan cheese and then baked in the oven for a few minutes, until you will get an irresistible gratin on the surface. A dish with a unique taste that will conquer adults and children alike. So let’s find out how to perfectly prepare lasagna with mushrooms, peas and pork sausages by following all our tips step by step.

How to make Lasagna with Mushrooms

Sauté the chopped onion in a pan with a drizzle of extra-virgin olive oil, then add the peas and let them cook for about 15 minutes. Then turn off and set aside.

In another pan, sauté the garlic with a drizzle of extra-virgin olive oil, add the mushrooms (2) and cook them. Then set aside.

Peel and coarsely chop the pork sausage, then pour it into a pan with a drizzle of extra-virgin olive oil (3) and brown it well.

Combine the sausage, peas and mushrooms in a bowl, mixing. Then add three quarters of béchamel (4) and incorporate well.

Start composing your lasagna; sprinkle the bottom of the pan with a first layer of bechamel and arrange the sheets of pasta on top (5).

Spread over the mushroom, peas and pork sausage sauce and sprinkle with a bit of ricotta cheese (6). Cover with other sheets of pasta and continue in this way until all the ingredients will be used up, making a total of 4 layers.

Complete with béchamel and grated parmesan cheese (7), and bake at 180 degrees C for about 40 minutes (in a ventilated oven).

When the lasagna will be slightly golden on the surface, take it out of the oven, plate it up and serve it hot (8).

How to store Lasagna with Mushrooms

The lasagna with mushrooms, peas and pork sausages can be preserved in the refrigerator, in an airtight container, for a couple of days.