Lasagna Bianco with Porcini and Sausage

FOODISTA
9Ingredients
60Minutes
380Calories

Ingredients

US|METRIC
  • 1 egg pasta (recipe of)
  • 1 béchamel sauce (recipe of)
  • 8 ounces sausage meat (250 grm)
  • 2 cloves garlic (whole, peeled)
  • 2 mushrooms (big handfuls, about 2 cups chopped, we use pocini, chanertel and other local wild mushrooms)
  • 1 handful chopped parsley
  • 3 tablespoons olive oil
  • salt
  • pepper
  • Remove All from Shopping List

    Directions

    1. In a skillet on low heat slowly brown whole peeled cloves of garlic for 2-3 minutes turning frequently. 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. Then add in your mushrooms and season with salt & pepper.
    2. ...Once the mushrooms cook out their liquid, lower the temperature and cook for 10-15 minutes until nice & soft. If the liquid Add a couple of tablespoons of water to the pan if all the liquid cooks out so the pan doesn’t go dry.
    3. Shut off the heat and taste, checking your salt & pepper, stir in parsley.
    View 7 More StepsDiscover more recipes from Foodista
    Did you make this?

    NutritionView More

    380Calories
    Sodium48% DV1140mg
    Fat54% DV35g
    Protein27% DV14g
    Carbs1% DV3g
    Fiber4% DV1g
    Calories380Calories from Fat320
    % DAILY VALUE
    Total Fat35g54%
    Saturated Fat10g50%
    Trans Fat1g
    Cholesterol60mg20%
    Sodium1140mg48%
    Potassium270mg8%
    Protein14g27%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate3g1%
    Dietary Fiber1g4%
    Sugars0g0%
    Vitamin A15%
    Vitamin C20%
    Calcium4%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.