Craving a hearty, comforting dish? Look no further than this Sicilian Sausage Lasagna! Packed with flavorful sausage, a creamy béchamel sauce, and a symphony of mushrooms, this lasagna is a guaranteed crowd-pleaser. Plus, we will show you a unique way to incorporate blended mushrooms for an extra layer of depth!
Ingredients (for 6 people):
Savory Base:
500g Sausages (Italian or your preferred type)
1 Medium Onion, chopped
1 Stick Celery, chopped
1 Medium Carrot, chopped
5 Cloves Garlic, minced
1 Shot Brandy (or ⅓ cup Dry White Wine)
Fennel Seeds (optional)
Olive Oil
Salt & Pepper
Mushroom :
250g Chestnut Mushrooms, chopped
150g Button Mushrooms, chopped
150g Oyster Mushrooms (optional, for garnish)
3 Cloves Garlic, minced
Parsley, chopped
Creamy Béchamel:
500ml Milk
40g Flour
Pinch of Nutmeg
Salt & Pepper
Lasagna Layers:
400g Lasagna Pasta
250g Fresh Mozzarella Cheese, chopped
80g Parmesan Cheese, grated
Cooking Instructions:
Sausage Base: Heat olive oil in a pan. Sauté onion, celery, and carrot until softened. Add sausage and fennel seeds (if using). Brown the sausage, then add brandy/wine and cook until alcohol evaporates. Add enough water (around 450ml) to cover the surface and simmer for 25 minutes.
Mushroom Magic: While the sausage simmers, fry chopped chestnut and button mushrooms with olive oil, 3 cloves garlic, and parsley. After a few minutes, transfer half the cooked mushrooms to a blender with some sausage pan liquid. Blend until smooth and add back to the pan with the remaining sausage and mushrooms. Simmer for another 20 minutes.
Béchamel Sauce: In a separate pot, whisk cold milk with flour, nutmeg, salt, and pepper. Add this mixture to the simmering sausage and mushroom sauce. Increase heat until boiling, then reduce and simmer for 10 minutes, stirring constantly until thickened.
Lasagna Assembly: Preheat oven to 180°C fan (190°C conventional). In a baking dish, layer lasagna sheets with the sauce, mozzarella, and parmesan cheese. Repeat for 5 layers, finishing with sauce and cheese.
Bake & Rest: Cover the lasagna with foil for 20 minutes, then remove for the final 15 minutes. Bake for a total of 35 minutes. Let the lasagna rest for 5 minutes before slicing and serving.
Tips:
Leftovers freeze well!
Feel free to use any type of mushrooms you like.
Don’t have brandy? White wine works as a substitute.
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00:00 Welcome & Intro
00:29 Sausage Base
02:39 Mushroom Magic
05:09 Béchamel Sauce
06:34 Optional Mushroom Topping
07:57 Lasagna Assembly
11:06 Bake & Rest
#tortellino #tortellinotime #SicilianLasagna #SausageLasagna #MushroomLasagna #BechamelLasagna #ComfortFood #ItalianFood #FamilyDinner #EasyRecipe
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