A richly spiced salsiccia lasagne with mushrooms and mornay sauce.
I have fallen completely for lasagne with salsiccia, – so my classic version had to be tried out with mushrooms and white wine, and it turned out so well.
The lasagne is packed with flavour, – from the salsiccia sausage, of course, but especially from the mushrooms and the sun-dried tomatoes.
The celery adds freshness and crunch, and the courgette gives the dish body and lightness.
It is no secret that a salsiccia lasagne is not on the light side 😉 Salsiccia is a fairly fatty sausage meat, and together with béchamel, Parmesan and mozzarella, a dish like this does carry a fair few calories.
But it is worth every calorie, I promise, – and the vegetables help balance the richness.
Serve your salsiccia and mushroom lasagne with a fresh salad, – rocket, fresh tomatoes and the like go really well with it.
You can find the recipe for my classic salsiccia lasagne by clicking here.
Lasagne with salsiccia and mushrooms
Ingredients
- 4-500 g salsiccia fresh Italian pork sausage
- 400 g mushrooms, cut into small dice
- 1 small courgette, cut into small dice – about 200 g
- 3 sticks celery, cut into small dice
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 80 g sun-dried tomatoes, finely chopped
- 1 tsp dried basil
- 1 tsp dried rosemary
- 100 ml white wine
- Salt and pepper
- Olive oil
Béchamel/mornay sauce
- 50 g butter
- 3 tbsp plain flour
- 700 ml whole milk (or other milk)
- 130 g Parmesan, finely grated
- Salt and pepper
To assemble
- 2 packs fresh lasagne sheets
- 1 ball of fresh mozzarella
Method
- Remove the skins from the salsiccia sausages, roughly chop the sausage meat and fry it over a medium heat until lightly golden.It should not brown, – just fry it for 5-6 minutes.
- Add the mushrooms and fry until they have released all their liquid.*Add a little oil if needed.
- Add the onion and garlic and fry until the onion is translucent, then add the courgette, celery and sun-dried tomatoes.Season with salt, pepper and the dried herbs, and fry for a couple of minutes.
- Pour in the white wine and let it reduce for 4-5 minutes.
Béchamel/mornay
- Melt the butter in a saucepan and whisk in the flour. Let the roux cook through for a couple of minutes while you whisk.
- Add the milk in a few additions, whisking well each time.
- Finally whisk the Parmesan into the sauce, season to taste with salt and pepper and let it simmer gently for 5-6 minutes.
Assembling the lasagne
- Grease the dish with a little oil so the lasagne sheets do not stick.Cut or trim the lasagne sheets to fit the dish.
- Spread a thin layer of the salsiccia and mushroom mixture over the base of the dish, top with a little béchamel and lay lasagne sheets on top.
- Continue with the next layers in the same way, – until you have nothing left.Use only a little at a time and aim for 5-6 layers of pasta, – that gives the lasagne a good height.
- Finish the top of the lasagne with a little of the salsiccia filling and mornay.
- Tear the mozzarella ball into smaller pieces and mix them lightly into the filling on top.
- Bake the lasagne in a preheated conventional oven (top and bottom heat) at 180°C for about 35 minutes.Let the lasagne rest for 15 minutes before serving.
Nutrition
Premium
Virkelig lækkert – elsker dine opskrifter og denne røg lige ind i toppen af hitlisten – mums det skal helt sikkert serveres igen, næste gang vores søn og svigerdatter kommer på besøg
Hej Gitte
Tusind tak for din dejlige feedback, det gør mig så glad at høre 🙂
Warm wishes, Dianna
1000 tak for din dejlige inspiration Kh. Gitte
Hej Gitte
Tusind tak for de søde ord, hvor er det dejligt at høre 🙂
Warm wishes, Dianna
Vil man kunne komme noget andet i stedet for svampe:)
Linemsa@live.dk
Hej Line
Det an du sagtens ja, prøv med små tern af aubergine i stedet for – som du også steder godt af, det vil være super lækkert.
Og ellers prøv denne: https://gourministeriet.dk/lasagne-med-salsiccia-og-bechamel/
Warm wishes, Dianna
Kommer der ikke til at mangle noget væde. Tænker det meste af hvidvinen fordamper
Hej Morten
Nej slet ikke – ikke så længe du bruger friske lasagneplader 🙂
Dbh Dianna
Meget, meget lækker lasagne, der fulgte et “mmm” efter hvert mundfuld.
Hej Louise
Ej hvor dejligt du skriver det, tusind tak:)
Warm wishes, Dianna
Kan man ikke bruge almindelig oksefars?
Hej Kirsten
Salsiccia er krydret og har i forvejen en masse smag i sig, så oksefars vil ikke være det samme, desværre 🙂
Warm wishes, Dianna
Kan man erstatte hvidvin med noget andet?
Hej Luna
Ja sagtens, du bruger blot bouillon 🙂
Warm wishes, Dianna
Vil man kunne komme noget andet i i stedet for svampene ? Eller lave den uden:)
Hej Line
Prøv at kigge på denne opskrift – den kunne måske være enn mulighed 🙂 https://gourministeriet.dk/lasagne-med-salsiccia-og-bechamel/
Og ellers kan du sagtens undlade svampene, og bruge f.eks. aubergine som du bager i ovnen først, i tern, til stykkerne er let gyldne. Og så ellers samme fremgangsmåde 🙂
Warm wishes, Dianna
Kan man forberede den i forvejen og så bare bage den, lige før servering?
Hej Rikke
Det tænker jeg bestemt du kan da 🙂
Hvis den har stået på køl, så tage den gerne ud 20-25 minutter inden den skal bages, så den ikke er iskold.
Warm wishes, Dianna
“Outstanding” lasagne Tak for et super alternativ til den klassiske lasagne
“Outstanding” lasagne
Tak for et super alternativ til den klassiske lasagne