Mushrooms and bechamel lasagna: the recipe to make the delicious Italian dish

published on 26 March, 2024 at 10:52
Ingredients: 
 
- For the lasagna:
400 g of frozen mushrooms 
200 g of frozen peas 
2 sausages
400 g of mozzarella cheese 
200 g of grated parmesan cheese
10 lasagna sheets 
 
- For the bechamel sauce: 
1 l of milk 
Nutmeg 
50 ml of seeds oil 
70 g of flour 
Salt 
 
Directions: 
1. Stir fry diced onion in a pan, then crumbled sausage meat. 
2. Pour some wine and let all the alcohol evaporate. 
3. Add mushrooms, salt and parsley. 
4. Lastly add peas too and let simmer with the lid on. 
5. Make bechamel sauce and set aside. 
6. Cut mozzarella in small pieces. 
7. Now assemble the lasagna and bake at 180° for 20 minutes.
 
Credit/Video: Delizie per te
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