Lorenza Ávila

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Recipe of Lasagna de Champinones y Sachicha

Lasagna de Champinones y Sachicha

1h 20 mins
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A rich lasagna that is very easy to make and that has a different touch thanks to the sausage and the mushrooms.
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6 portions
  • 300 grams lasagna pasta, pre cooked 300 grs
  • 2 tablespoons olive oil
  • 2 cups mushroom, washed and cut in julienne
  • 1 onion, finely chopped
  • 400 grams italian sausage
  • 3 cloves garlic
  • 1 tablespoon basil
  • 1 tablespoon Dried oregano
  • 1 cup Red wine
  • 5 cups marinara sauce
  • 4 cups ricotta cheese
  • 4 cups parmesan cheese, grated Italian


Pre-heat the oven to 200 degrees Celsius.
In a large pot heat the oil and add the mushrooms, onion, oregano and basil. Cook for 5-6 minutes. Add the sausage and cook until golden brown.
Add the garlic and cook for 1 more minute. Add the wine and cook until almost all the liquid has evaporated. Get out of the fire.
In a square baking dish place 2/3 cup of marinara sauce. Place the lasagna pasta over the sauce.
Place 1/3 of the ricotta cheese and 1 cup of grated cheese over the pasta and then add 1/3 of the sausage mixture.
Cover with another layer of lasagna pasta and repeat sauce, cheese and sausage mixture.
For the last layer place a layer of pasta and on it 1 cup of marinara sauce and 1 cup of grated cheese.
Cover the refractory with foil and bake for 45 minutes. Remove the foil and bake for 10 more minutes to brown the cheese.
Remove from heat and serve.


Accompany salad.


If you do not have Italian sausage you can use ground beef. If you can not find pasta for pre-cooked lasagna, first cook it according to package instructions.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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