First of all, if you don't have béchamel ready, prepare it at home.
Clean the mushrooms well (here the guide to find out how to do it) and cut them into thin slices (I used the mushrooms, but if you prefer you can use the nails: in that case, leave them whole).
Brown 1 clove of garlic in a saucepan with a drizzle of oil, then add the puree and a pinch of salt, cover with a lid and cook for at least 30 minutes, so that a nice tasty sauce is created.
Remove the garlic and add the bechamel instead, mixing well to obtain a uniform sauce, then season with salt if necessary.
Remove the casing from the sausage and shell it in a non-stick pan where you have browned the second clove of garlic with a little oil.
Also add the mushrooms and a pinch of salt and cook for about 15 minutes, stirring often to obtain even cooking.
Start assembling your lasagna: if you plan to use pasta to be used after cooking, blanch it.
Put a little oil on the bottom of a baking dish (mine was 20X28 cm), then create a first layer of pasta. Season with a thin layer of sauce and a little mushrooms, then top with plenty of Parmesan.
Continue like this for all the other layers.
On the last layer of pasta, put only sauce and Parmesan, then bake in a preheated convection oven at 180 ° C and cook for about 25 minutes.
The lasagna alla boscaiola are ready, let them rest for at least 5-10 minutes before serving.
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