Lasagne with mushrooms, sausage, Béchamel sauce and Grana Padano

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Lasagne with mushrooms, sausage, Béchamel sauce and Grana Padano


. Difficulty: Easy . Serves: 4 people . Preparation time: 45 minutes


300 g fresh egg lasagne 
200 g Grana Padano 
600 g mushrooms
400 g sausage
1 litre milk 
100 g butter 
100 g all-purpose flour 
Extra virgin olive oil 
Salt & pepper


Heat a drizzle of olive oil in a large saucepan and brown the sausage for a few minutes. Add the sliced mushrooms, stir well, and leave to flavour for a few minutes over low heat, season with salt and pepper to taste. 
In the meantime, make the béchamel sauce by melting the butter in a small saucepan over low heat, add the flour and mix well with a whisk until you obtain a smooth and lump-free mixture. Stir in the milk at room temperature, then season with a pinch of salt and the grated nutmeg. Cook over low heat for 5-6 minutes, until the sauce becomes creamy. 
Spread a tablespoon of béchamel sauce on the bottom of an oven dish and begin building the lasagne starting with a layer of pasta followed by a layer of béchamel, then a layer of sausage and mushrooms, and lastly a sprinkle of grated Grana Padano. 
Repeat the process until you have 5 layers of pasta in the oven dish. 
Cook the lasagne in a preheated oven at 180 °C for 25-30 minutes. 
Serve warm.