-
1
In a skillet on low heat slowly brown whole peeled cloves of garlic for 2-3 minutes turning frequently.
-
2
Then raise the heat to medium, add the sausage meat to the pan and all to cook slowly until there is no pink in the meat about 8-10 minutes. With the back of a fork smash the meat into little pieces.
-
3
Add in your mushrooms and season with salt & pepper.
-
4
Once the mushrooms cook out their liquid, lower the temperature and cook for 10-15 minutes until nice & soft. Add a couple of tablespoons of water to the pan if all the liquid cooks out so the pan doesn't go dry.
-
5
Shut off the heat and taste, checking your salt & pepper, stir in parsley.
-
6
Assembly of the lasagna
-
7
Have ready parmesan, sausage & mushroom mixture, bechamel, pasta sheets & baking dish.
-
8
Start by placing a small amount of bechamel in the bottom of your baking dish - spreading it out.
-
9
One layer of pasta into boiling water until it is half-cooked. (Cooking time will vary based on type of pasta - fresh vs. dried)
-
10
Put the pasta down in the baking pan. Add a quarter of the mushroom sausage mixture, dotting the top with bechemel and a healthy sprinkle of cheese. Repeat this process until you have 4 layers.
-
11
Bake at 400 degree oven until the edges are golden brown & bubbly.
-
12
Freezes well. If you take out of the freezer, allow to defrost & come up to room temperature, then hit the corners of the lasagna with a few drops of milk to add moisture.
