Autumn lasagna, with sausage and mushrooms

Preparation

1. Chop the sausage (we can even remove the skin and put only the minced meat) and put it in the glass together with 20 g of olive oil. We place the basket on the lid, instead of the goblet, and program 7 minutes, 120º, left turn, spoon speed.

2. We add the white wine and program 3 minutes, 100º, left turn, spoon speed.

3. Remove from the glass to a large bowl and reserve (we can discard part of the liquid).

4. Without needing to wash the glass, we put the clean and sliced ​​mushrooms in it. Add the other 20 g of olive oil and a little salt. We program 10 minutes, varoma temperature, left turn, speed 1. 

5. Remove the mushrooms from the glass and add them to the sausages, without the liquid.

6. Wash and dry the glass to prepare the bechamel.

7. We put the butter in the glass and program 1 minute, 100º, speed 1.

8. We add the flour and program 2 minutes, 100º, speed 1.

9. Add the milk, salt and pepper. We program 9 minutes, 90º, speed 4.

10. We can use precooked or traditional lasagna sheets. If we use the usual ones we will have to cook them in boiling water, with a little salt, for the time indicated by the manufacturer (in my case, 8 minutes). If we opt for precooked pasta, we can use it as it comes in the package, without cooking it beforehand, always following the instructions that appear on the package.

11. Now it's time to assemble the lasagna. We will use an oven-safe dish. We put in our source a first layer of bechamel. On the bechamel we distribute lasagna sheets that cover the entire base. Now we put half of the mixture of meat and mushrooms, with a little liquid but not too much. Cover with more pasta and another layer of bechamel.

12. We put again pasta, the rest of the meat with mushrooms and the last layer of pasta.

13. We finish with the remaining bechamel, covering the entire surface well.

14. Now we just have to chop the mozzarella and put those pieces spread over the entire surface.

15. Bake at 180º (preheated oven) for approximately 30 minutes.

16. Remove from the oven and let the lasagna rest for about 5 minutes before serving.

17. We decorate each portion, if we want, with a basil or parsley leaf.