Lasagna with italian sausage and mushrooms #shorts #foodie #lasagna #italiansausage
Ingredients:
For the meat sauce:
– minced pork 200g
– fresh italian sausage 500g
– tomato pure
– 1/2 can of tomato passata
– 1 onion
– salt pepper
-mushrooms (I used chestnuts, king oyster and chanterelle)
– double cream
– parsley
– salt and pepper
– beschamel sauce:
50g of butter, 50g of flour, 1L whole milk, nut meg, salt and pepper to taste
– parmigiano cheese
– soft mild cheese (I used Fontina and white scamorza)
Tips:
– make the sausage sauce and the mushrooms in advance and let them rest at least an hour in the fridge
– assemble your lasagna the night before cooking it so it can rest in the fridge and all the flavours will merry together better
– bake it just right before serving
– I place 2 sheets of pasta on top and bake it for 15 minutes before removing it and finish the cooking. like this the top layer won’t burn too much too soon.
💕Let me know in the comments if you try this Lasagna💕
1 Comment
Ingredients and how to in Description! 😊 Comment and like if you try to make this lasagna!