Lasagna Bianco With Porcini & Sausage

• 1 recipe for egg pasta or 4 layers of pasta sheets
• 1 recipe for bechamel
• 8 ounces sausage meat
• 2 garlic cloves, whole, peeled
• 2 handfuls (about 2 cups) chopped mushrooms (we use pocini, chanertel and other local wild mushrooms)
• 1 handful (small) of chopped parsley
• 3 tablespoons olive oil
• salt & pepper

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.

egg pasta, bechamel, sausage meat, garlic, handfuls, handful, olive oil, salt

Taken from food52.com/recipes/16169-lasagna-bianco-with-porcini-sausage (may not work)