Introduction
Lasagna alla boscaiola is a delightful twist on the classic Italian lasagna, featuring a rich and earthy flavor profile. This version is made with a creamy sauce, tender pasta, and a hearty filling of mushrooms, sausage, and aromatic herbs, capturing the essence of the forest in every bite. Perfect for cozy family dinners or special occasions, lasagna alla boscaiola offers a satisfying combination of textures and flavors that will please any crowd. With its comforting ingredients and satisfying layers, this dish is sure to become a new favorite in your culinary repertoire.
Ingredients:
12 sheets of lasagna pasta (fresh or pre-cooked)
300 g of Italian sausage (preferably with a bit of fennel or herbs)
300 g of mixed mushrooms (porcini, champignons, and cremini work well)
1 medium onion, finely chopped
2 cloves of garlic, minced
400 ml of béchamel sauce (prepared or homemade)
500 ml of tomato sauce (preferably passata or crushed tomatoes)
100 g of grated Parmesan cheese
100 g of mozzarella cheese, shredded
2 tablespoons of olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
A pinch of nutmeg (optional)
Instructions:
Prepare the filling:
In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and garlic, cooking until soft and fragrant, about 3-4 minutes. Add the sausage to the pan, breaking it up with a spoon as it cooks, until it turns golden and is fully browned. Add the mushrooms and cook until they soften and release their moisture, about 7-8 minutes. Season with salt and pepper, and let everything cook together for another 2-3 minutes. Set aside to cool.
Prepare the tomato sauce:
In a separate saucepan, heat the tomato sauce over medium heat. Season with salt, pepper, and a pinch of nutmeg if desired. Allow the sauce to simmer gently while you prepare the other components of the dish.
Assemble the lasagna:
Preheat your oven to 180°C (350°F). Spread a thin layer of béchamel sauce on the bottom of a baking dish. Place a layer of lasagna sheets over the sauce. On top of the pasta, spread a portion of the sausage and mushroom filling, followed by a spoonful of tomato sauce. Sprinkle with some grated Parmesan and shredded mozzarella. Repeat the layers, finishing with a final layer of pasta, béchamel, and cheeses on top.
Bake the lasagna:
Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Rest and serve:
Once the lasagna is cooked, remove it from the oven and let it rest for about 10 minutes before slicing. Garnish with freshly chopped parsley and serve hot.
Serving and Storage Tips:
Serving: Lasagna alla boscaiola pairs wonderfully with a simple green salad and a glass of red wine, such as Chianti or Sangiovese. It also works well as a main course for a family dinner or festive gathering.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the lasagna with foil and bake at 160°C (320°F) for about 15-20 minutes, until warmed through. It can also be frozen for up to 2 months; just make sure to wrap it tightly in plastic wrap and foil before freezing.
Variations:
