Umbrian Lasagna

A tradition of my home in Umbria, this lasagna is made with mushrooms and sausage.
I start by making my own ground pork sausage using a simple recipe I learned from my mom (garlic, pepper, salt and some magic). I then layer the crumbled sausage with béchamel sauce and fresh mozzarella on my own pasta sheets; I make these with local organic eggs and flour. I finish it with a sprinkle of grated Italian Parmigiano cheese.

This delicious regional lasagna is a decadent and addictive gastronomic experience.
It used to be a staple of Taste Unique (the Italian Kitchen I had until 2015), and still today there are old customers and friends who ask about it...

Medium tray (about 1.3 lbs.)* = 2 servings
Large tray (about 2.7 lbs)* = 4 servings
(*) Actual weight can vary