infusions.

potatoes, sausage, and porcini mushroom lasagna.

2 servings
60 minutes
intermediate
by B!POD team

ingredients.

for the lasagna:
200 g
lasagna sheets.
100 g
sausage.
100 g
potatoes.
100 g
mozzarella.
50 g
parmesan.
for the porcini béchamel sauce:
500 ml
milk.
50 g
butter.
50 g
flour.
25 g
dried porcini mushrooms.
to taste
nutmeg.

procedure.

01.

first, prepare the porcini béchamel sauce. in a B!POD M container, soak the mushrooms in the milk.

02.

with DRO!D, create a 50-mbar vacuum and let them infuse for at least 20 minutes.

03.

after this, melt the butter in a pan, add flour and stir until the mixture turns golden.

04.

gradually stir in the milk and mushrooms until you achieve the desired consistency.

05.

prepare the sausage: sear it in a pan, breaking it into small pieces.

06.

assemble the lasagna by layering béchamel, mozzarella, parmesan, sausage, and lasagna sheets. finish with a layer of béchamel and parmesan.

07.

bake in a static oven at 180°C for about 40 minutes.

storing it in the fridge?

put it in a B!POD container and seal with DRO!D’s low vacuum. It stays fresh for up to 8 days.

storing it in the freezer?

put it in a B!POD container and seal with DRO!D’s low vacuum. it stays fresh for up to 4 weeks.

potatoes, sausage, and porcini mushroom lasagna.
potatoes, sausage, and porcini mushroom lasagna.

in this recipe:

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