Lasagne with mushrooms and béchamel sauce: the recipe for this delicious Italian dish

Fry the chopped onion in a pan and add the crumbled sausage.

Add a little wine and let the alcohol evaporate completely.

Add mushrooms, salt and parsley.

Finally, add the peas and let everything simmer with the lid on.

Prepare the béchamel sauce according to the recipe and set aside.

Cut the mozzarella into small pieces.
Now assemble the lasagne by alternating layers of pasta, béchamel sauce, sausages and peas, mozzarella and grated Parmesan cheese.
Bake the lasagne at 180°C for about 20 minutes or until the outside is nicely browned.