During the snow storm of the century in Central Italy, I can't think of a better way to warm up than devouring a plate of rich & creamy pasta with a good bottle of red after a day of shoveling the drive. Perfect for a cold winter's night, lasagna bianco, 'white lasagna' is made with porcini mushrooms, sausages & bechamel, a local classic in northern Le Marche. A refined take on the usual red sauce classic, that will have your mouthwatering for more after the first bite.
Extra Delicious Tip: Make sure to have your pasta sheets large enough to hang over the edges creating golden crispy edges!
Lasagna Bianco -White Lasagna
1 recipe of egg pasta or 4 sheets of fresh pasta
1 recipe of béchamel sauce
8 oz. sausage meat (250 gr)
2 cloves garlic, whole, peeled
2 big handfuls (about 2 cups) chopped mushrooms (we use porcini, chanertelle and other local wild mushrooms)
small handful of chopped parsley
3 Tablespoons of olive oil
salt & pepper to taste...
Via Mariano Pallottini