Lasagna with Mushrooms and Lamb Sausage

Lasagna with Mushrooms and Lamb Sausage
Photo by Quentin Bacon


  • 3 cup(s) mushroom stock or chicken stock
  • 1 pound(s) oyster mushrooms
  • 2 tablespoon(s) unsalted butter
  • 0.5 pound(s) merguez
  • 2 tablespoon(s) all-purpose flour
  • 4 cup(s) fresh ricotta cheese
  • Salt and freshly ground pepper
  • + 8 more ingredients
    • Parsley leaves
    • 1 large red onion
    • 1 pound(s) shiitake mushrooms
    • 3 tablespoon(s) extra-virgin olive oil
    • 0.25 cup(s) dry red wine
    • 0.5 pound(s) truffled pecorino cheese
    • 2 tablespoon(s) freshly grated Parmigiano-Reggiano cheese
    • 0.5 pound(s) lasagna noodles

Heat a large, deep skillet. Add the merguez, cover and cook over moderate heat, turning once, until well browned and cooked through, about 15 minutes. Transfer the merguez to a plate. Let cool and thinly slice. Add 2 tablespoons of olive oil to the skillet. Add the oyster and shiitake mushrooms a...

View full recipe at Food & Wine


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