Mountain-style lasagna

To prepare mountain-style lasagna, start with the sausage ragù: peel and finely chop the onion 1, celery 2 and carrot 3.

Heat a drizzle of oil in a saucepan 4 and make the vegetable base for pan frying 5. Cook on a medium flame for 6-7 minutes, stirring occasionally. Decase the sausage 6.

Add the crumbled sausage meat 7 and brown on a medium flame for around 5 minutes, stirring frequently. Add red wine 8, simmer and reduce. Add the tomato puree 9, salt, and cook the ragout on a medium-low flame for around 1 hour: be sure it isn't too thick in consistency.

Make the béchamel in the meantime: bring the milk to the boil in a saucepan, with a pinch of salt 10. Melt the butter in another saucepan and add the flour in one go 11. Stir vigorously with a whisk to prevent lumps from forming. Continue to stir until the mixture turns golden 12. 

Add a little hot milk 13, stir, and add the rest of the milk. Cook the béchamel for around 5-6 minutes 14, until dense. Store at room temperature, covered with plastic wrap 15.

Now prepare the mushrooms: clean them by scraping off the most soil-covered part.  Cut the chanterelles into slices 16, do the same with the champignons 17 and the portobellos 18.

Heat a drizzle of evo oil in a large pan. Add the garlic clove and leave to flavor. Add the mushrooms 19 and sauté in the pan for 2-3 minutes, or until cooked. Add salt 20 and remove the garlic clove 21.

The ragout will also be ready now 22, add salt to taste. Take a 9.5"x7"x2.4" baking tray, add an initial thin layer of béchamel 23, top with 3 slightly overlapping sheets of egg pasta, then another layer of béchamel 24.

Now add some of the mushrooms 25, a layer of ragout 26, and another layer of pasta 27. Continue alternating the layers in this way until you use up all the ingredients and end up with four layers.

Cover the ragout on the final layer with grated Parmigiano Reggiano DOP cheese 28. Drizzle with a dash of oil 29. Bake in a conventional oven at 390°F (200°C) for 5 minutes to broil the surface. Remove from the oven 30 and leave the mountain-style lasagna to cool slightly before serving.