For the Filling :
1 garlic clove
bunch fresh parsley
extra virgin olive oil
6 pork sausages
glass white wine
or vegetable stock
For the Bechamel Sauce :
100 g butter
100 g flour
80 g cheese
For the Lasagne :
300 g pasta sheets
250 g Parmigiano
Clean and chop your mushrooms.
In a pan over medium-low heat, add a drizzle of olive oil and garlic clove and sizzle for 500 seconds.
Add the chopped mushrooms, season with salt and pepper, cover with a lid, and simmer for 15 to 20 minutes, stirring regularly.
Set aside after adding some freshly cut parsley to the dish.
The meat should be thoroughly cooked after 15 minutes of cooking in a very hot pan with the skin removed and the sausages sliced in half.
Add your white wine and vegetable stock at this point in the cooking process.
It’s time to make your béchamel sauce!
In a saucepan, melt the butter before whisking in the flour.
When the mixture thickens, gently add the milk while continuing to whisk.
Add the grated Parmigiano cheese and stir again after turning off the heat.
Spread some of your béchamels at the bottom of an oven dish, and layer your pasta sheets.
Add a few spoonfuls of the sausage and mushrooms, a little Parmigiano, and more béchamel.
Repeat, cover with aluminum foil, and cook in the oven for about 45 mins. then remove the cover for 5 more mins to make it nice.