White Lasagna with Porcini and Sausage

Method

1. Heat a drizzle of extra virgin olive oil in a pan and sauté a crushed garlic clove until fragrant.
2. Add the sausage meat (removed from its casing) and crumble it with a fork while cooking until browned.
3. Remove the garlic, then add chopped porcini mushrooms (fresh or frozen). Cook for a few minutes, stirring often, until done. Season with salt. Set aside.
4. Prepare a bechamel sauce, making sure it is liquid enough to spread easily.
5. Spread a thin layer of bechamel on the bottom of a baking dish.
6. Place lasagna sheets on top, breaking pieces to cover gaps. Do not overlap too much.
7. Add another layer of bechamel over the pasta.
8. Distribute the sausage-mushroom mixture evenly over the bechamel.
9. Add small cubes of provola cheese (preferably dry provola to avoid excess moisture).
10. Season with a pinch of salt, black pepper, a handful of grated Parmigiano Reggiano, and a few basil leaves.
11. Repeat the layering process (bechamel, pasta, bechamel, filling, cheese, seasoning) to make a total of 4 layers, finishing with a top layer of pasta.
12. Cover the final layer with bechamel, and scatter a few bits of the mushroom mixture and small pieces of mozzarella on top for visual appeal.
13. Bake in a preheated oven until golden and bubbling. Let rest for a few minutes before serving.