Lasagne with Herbs and Sausage

Lasagne with herbs and sausage is a rich and flavorful dish that combines the tradition of baked pasta with the bold taste of sausage and the freshness of herbs. Here is how to prepare it:

Ingredients

• 250 g of fresh lasagne sheets (or dry ones that do not require pre-cooking)
• 400 g of sausage
• 300 g of mixed greens (chard, spinach, or a mix of green leafy vegetables)
• 400 ml of béchamel sauce
• 1 clove of garlic
• 200 g of grated cheese (parmesan or pecorino)
• Salt and pepper to taste
• Extra virgin olive oil
• Nutmeg (optional)

Preparation

1. Clean and wash the mixed greens. In a large pan, lightly fry a clove of garlic with a drizzle of extra-virgin olive oil, then add the greens and let them wilt. Season with salt and pepper, then set aside.
2. Remove the skin from the sausage and crumble it into a pan without adding oil. Cook until it is well done and slightly crunchy. Mix with the cooked mixed greens, and set the mixture aside.
3. Prepare the béchamel by adding butter, flour, and milk to a pot. Turn on the heat to low and stir continuously until the béchamel has reached a smooth and thick consistency. Season with salt, pepper, and a grating of nutmeg to enhance the flavor.
4. In a baking dish, pour a thin layer of béchamel on the bottom. Then start assembling the lasagne by alternating layers of pasta with the mixed greens and sausage mixture, béchamel, and a sprinkle of grated cheese.
5. Continue until all the ingredients are used up, ending with a layer of béchamel and a generous sprinkle of grated cheese.
6. Bake the lasagne in a preheated oven at 180 °C (356 °F) for about 30-40 minutes. The lasagne should be golden and crispy on top.

Once cooked, let the lasagne rest for a few minutes before serving to allow it to set and make it easier to cut.

Curiosity

The herbs can be substituted with other green leafy vegetables depending on the season or personal taste. Many in Italy also use wild herbs that grow in the countryside, such as borage or chicory, which give an even more rustic and distinctive flavor to the dish. The sausage can be a classic pork sausage, or for a lighter touch, you can opt for chicken or turkey sausage.