28 Sep Pane carasau lasagne with sausage and mushrooms
With its evocative aroma, this autumnal recipe for pane carasau lasagne with sausage and mushrooms is a reminder of Sundays spent round the table with family.
You are probably familiar with the version of this recipe that is made with traditional lasagne sheets. We suggest trying this variation using sheets of pane carasau. It is best to prepare the bechamel sauce a day ahead to make things easier and give you more time to spend with your guests and family at lunch or dinner.
Ingredients, to serve 4
Sunalle Pane Carasau
1 stick of celery
500 g Italian style sausage
750 g mushrooms
200 g grated Parmigiano Reggiano cheese
1 glass white wine
Extra-virgin olive oil
Salt and pepper, to taste
To prepare the soffritto: mince the onion and celery finely and cut the carrot into small cubes.
Head a little extra-virgin olive oil in a frying pan and add the chopped vegetables; leave to sweat for about ten minutes over a medium heat, stirring frequently and taking care that the onion colours but does not burn.
In the meantime, crumble up the sausage meat with your hands and cut the mushrooms into thin slices.
Add the sausage meat to the pan and cook over a medium-low heat for 20 minutes. Halfway through, add a splash of white wine and allow it to reduce. Shortly before the sausage finishes cooking, add the mushrooms and a ladleful of stock to loosen the mixture. Season with salt and pepper to taste and finish cooking over a low heat.
Take an oven dish and spoon in a generous layer of bechamel together with a tablespoon of extra-virgin olive oil. Next, arrange two slices of pane carasau so they create a full layer on top of the bechamel, and cover with the sausage and mushroom mixture. Add another layer of bechamel, sprinkle with grated Parmigiano and cover with two more sheets of carasau. Repeat this process for three more layers. Top the final layer with a generous handful of Parmigiano and bake in a non-fan assisted oven at 180° for 30 minutes.