Paolo Cillo's Lasagnette con porcini e salsiccia

Jul 8 2008 Liverpool Daily Post

Lasagnette con porcini e salsiccia

Ingredients

400g Italian pork sausages

200g porcini mushrooms

100g cherry tomatoes

500g lasagne pasta base

Parsley

Salt

Basil

Extra virgin olive oil

A knob of butter (70g)

Bechamel sauce

For the Bechamel sauce, lightly brown a heaped tablespoon of flour in unsalted butter the size of a walnut, and slowly stir in two cups of milk, and keep stirring until creamy. If it comes out too stiff, add more milk; should it be too liquid, return it to the heat and add another piece of butter rolled in flour. This recipe makes a substantial amount, but you can vary the quantities according to your needs.

Method

1. In a large pan, put one large spoon of extra virgin olive oil, cut the sausages into cubes and add the mushrooms.

2. Fry for 5-6 minutes until the sausage meat is coloured, then add the cherry tomatoes.

3. When tomatoes are cooked, add the parsley, basil (4-5 leaves) and a bit of salt.

4. Butter your lasagne dish and set the oven to 400F (200C). As it heats, put the first layer of pasta in the dish.

5. Spread a fairly thick (a half inch, or 1.25 cm) layer of porcini and sausages sauce over the pasta and follow with the Bechamel sauce.

6. Repeat the cycle, adding pasta layers, porcini and sausages, and more Bechamel sauce, until all is used up, and finish with a layer of Bechamel sauce.

7. Break the remaining butter into bits, dot the lasagne with it, and put the lasagnetta in the oven for 35 minutes.