Mountain-style lasagna



Lasagne che passione! Take a moment to think about just how many palates have you satisfied with lasagne alla bolognese and other versions, salmon or vegetarian included! Now you can add mountain-style lasagna to this long list, with 4 deliciously filled layers: chanterelle, portobello and champignon mushrooms to start. Then of course there's classic sausage, in an appetizing ragù. Velvety béchamel in between each layer makes this oven-baked first course even more delicious and inviting.

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Lasagne egg pasta 6 oz (180 g)
Parmigiano Reggiano PDO cheese 4 oz (110 g) - (for grating)
Garlic 1 clove
Champignon mushrooms 8 oz (250 g)
Chanterelle mushrooms (chanterelle) 8 oz (250 g)
Portobello mushrooms 8 oz (250 g)
For the ragù
Tomato puree 2 cups (500 g)
Red wine 4 tbsp (60 g)
Sausage 14 oz (400 g)
Celery 1 stalk
Carrots 1
Yellow onions 1
Fine salt to taste
Black pepper to taste
Extra virgin olive oil to taste
For the bechamel
Whole milk 2 cups (500 g)
Flour 00 ½ cup (50 g)
Butter 4 tbsp (50 g)
Fine salt to taste

How to prepare Mountain-style lasagna

To prepare mountain-style lasagna, start with the sausage ragù: peel and finely chop the onion 1, celery 2 and carrot 3.


Heat a drizzle of oil in a saucepan 4 and make the vegetable base for pan frying 5. Cook on a medium flame for 6-7 minutes, stirring occasionally. Decase the sausage 6.

Add the crumbled sausage meat 7 and brown on a medium flame for around 5 minutes, stirring frequently. Add red wine 8, simmer and reduce. Add the tomato puree 9, salt, and cook the ragout on a medium-low flame for around 1 hour: be sure it isn't too thick in consistency.

Make the béchamel in the meantime: bring the milk to the boil in a saucepan, with a pinch of salt 10. Melt the butter in another saucepan and add the flour in one go 11. Stir vigorously with a whisk to prevent lumps from forming. Continue to stir until the mixture turns golden 12

Add a little hot milk 13, stir, and add the rest of the milk. Cook the béchamel for around 5-6 minutes 14, until dense. Store at room temperature, covered with plastic wrap 15.

Now prepare the mushrooms: clean them by scraping off the most soil-covered part.  Cut the chanterelles into slices 16, do the same with the champignons 17 and the portobellos 18.

Heat a drizzle of evo oil in a large pan. Add the garlic clove and leave to flavor. Add the mushrooms 19 and sauté in the pan for 2-3 minutes, or until cooked. Add salt 20 and remove the garlic clove 21.

The ragout will also be ready now 22, add salt to taste. Take a 9.5"x7"x2.4" baking tray, add an initial thin layer of béchamel 23, top with 3 slightly overlapping sheets of egg pasta, then another layer of béchamel 24.

Now add some of the mushrooms 25, a layer of ragout 26, and another layer of pasta 27. Continue alternating the layers in this way until you use up all the ingredients and end up with four layers.

Cover the ragout on the final layer with grated Parmigiano Reggiano DOP cheese 28. Drizzle with a dash of oil 29. Bake in a conventional oven at 390°F (200°C) for 5 minutes to broil the surface. Remove from the oven 30 and leave the mountain-style lasagna to cool slightly before serving.


The béchamel and the ragù can be stored in the refrigerator for up to 2 days, in a sealed container. The lasagne can be stored in the refrigerator for up to 2 days. They can be frozen.


Make sure the sausage ragù isn't too dense or runny, to ensure a perfect result for your lasagne!

When béchamel cools it may become more solid and sticky: if this happens, simply stir vigorously with whisk so that it returns to its previous consistency.

For a more delicate flavor, you can use half the amount of sausage and replace the remaining half with beef mince.

Once cooked, the mushrooms can be flavored with some thyme.