Lasagna Bianco with Porcini and Sausage
By: Ashley & Jason ...
Published: Wednesday, February 15, 2012 - 12:29pm

Ingredients




1 recipe of egg pasta
1 recipe of béchamel sauce
8 oz. sausage meat (250 grm)
2 cloves garlic, whole, peeled
2 big handfuls (about 2 cups) chopped mushrooms (we use pocini, chanertel and other local wild mushrooms)
small handful of chopped parsley
3 Tablespoons of olive oil
salt & pepper to taste

Preparation

1 In a skillet on low heat slowly brown whole peeled cloves of garlic for 2-3 minutes turning frequently. Then raise the heat to medium, add the sausage meat to the pan and all to cook slowly until there is no pink in the meat about 8-10 minutes.  With the back of a fork smash the meat into little pieces.  Then add in your mushrooms and season with salt & pepper. 2 ...Once the mushrooms cook out their liquid, lower the temperature and cook for 10-15 minutes until nice & soft. If the liquid  Add a couple of tablespoons of water to the pan if all the liquid cooks out so the pan doesn’t go dry. 3 Shut off the heat and taste, checking your salt & pepper, stir in parsley. 4 Assembly of the lasagna 5 Have ready parmesan, sausage & mushroom mixture, béchamel, pasta sheets & baking dish. 6 Start by placing a small amount of bechamel in the bottom of your baking dish - spreading it out. 7 One layer of pasta into boiling water until it is half-cooked. (Cooking time will vary based on type of pasta - fresh vs. dried) 8 Put the pasta down in the baking pan. Add a quarter of the mushroom sausage mixture, dotting the top with bechemel and a healthy sprinkle of cheese. Repeat this process until you have 4 layers. 9 Bake at 400 degree oven until the edges are golden brown & bubbly. 10 Freezes well. If you take out of the freezer, allow to defrost & come up to room temperature, then hit the corners of the lasagna with a few drops of milk to add moisture.

About

Decadent Lasagna Bianco with Porcini & Sausage
During the snow storm of the century in Central Italy, I can't think of a better way to warm up than devouring a plate of rich & creamy pasta with a good bottle of red after a day of shoveling the drive. Perfect for a cold winter's night, lasagna bianco,  'white lasagna' is made with porcini mushrooms, sausages & bechamel, a local classic in northern Le Marche. A refined take on the usual red sauce classic, that will have your mouthwatering for more after the first bite. 
Extra Delicious Tip: Make sure to have your pasta sheets large enough to hang over the edges creating golden crispy edges!