• 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.