Lasagna Bianco With Porcini & Sausage

1. 1

   In a skillet on low heat slowly brown whole peeled cloves of garlic for 2-3 minutes turning frequently.

2. 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. 3

   Add in your mushrooms and season with salt & pepper.

4. 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. 5

   Shut off the heat and taste, checking your salt & pepper, stir in parsley.

6. 6

   Assembly of the lasagna

7. 7

   Have ready parmesan, sausage & mushroom mixture, bechamel, pasta sheets & baking dish.

8. 8

   Start by placing a small amount of bechamel in the bottom of your baking dish - spreading it out.

9. 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. 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. 11

    Bake at 400 degree oven until the edges are golden brown & bubbly.

12. 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.

* Per serving · 4 servings · Values may vary.