Lasagne di Pane Carasau (Sardinian Flatbread Lasagna)
Category: One-Dish Meals
Servings: 9
Lasagne di Pane Carasau offers a unique twist on the traditional Italian lasagna, using the famous Sardinian flatbread, pane carasau, instead of the usual pasta sheets. This dish is a delightful combination of savory sausage, mushrooms, and a rich béchamel sauce, all layered together to create an unforgettable meal. It’s perfect for family gatherings or a cozy dinner with friends. Let’s dive into the process and prepare this Italian treasure step by step!
Ingredients
| Ingredient | Quantity |
|---|---|
| Sausage | 600g |
| Pane Carasau (Sardinian flatbread) | 200g |
| Extra virgin olive oil | As needed |
| Celery | 1 stalk |
| Carrot | 1 |
| Onion | 1 |
| Fine salt | As needed |
| Black pepper | As needed |
| Champignon mushrooms | 300g |
| Vegetable broth | 250ml |
| White wine | 200ml |
| Parmigiano Reggiano DOP (Grated) | 150g |
| Whole milk | 1 liter |
| All-purpose flour | 100g |
| Butter | 100g |
| Nutmeg | As needed |
Instructions
1. Prepare the Sofritto:
Start by preparing the soffritto base, which will bring depth and flavor to your lasagna. First, peel and finely chop the onion. Then, peel the carrot and dice it into small cubes. Clean and chop the celery stalk into fine pieces.
In a large skillet, heat a generous drizzle of extra virgin olive oil over medium heat. Add the onion, carrot, and celery to the pan and sauté them gently until they soften and become aromatic, about 5-7 minutes.
2. Cook the Sausage:
While the soffritto is cooking, take the sausage and remove the casing. Using your hands, crumble the sausage into small pieces. Once the vegetables are soft and golden, add the crumbled sausage to the pan. Stir to break up the sausage, and cook over medium-low heat for about 20 minutes, allowing the flavors to meld.
3. Add the Mushrooms and Wine:
While the sausage is cooking, wash and slice the champignon mushrooms into thin pieces. Once the sausage has browned and nearly cooked through, add the mushrooms to the pan. Stir in the mushrooms and cook for another 5 minutes until they begin to release their moisture. At this point, pour in the white wine, allowing it to cook off and reduce slightly, about 5 minutes.
4. Add the Broth:
Once the sausage is cooked and the wine has reduced, pour in a ladle of vegetable broth to keep everything moist. Allow the mixture to simmer gently for another 10 minutes, ensuring the flavors combine and the ingredients soften into a delicious ragù.
5. Prepare the Béchamel Sauce:
While your ragù is cooking, prepare the béchamel sauce. In a separate saucepan, melt the butter over medium heat. Once the butter is melted, stir in the flour and cook for 1-2 minutes to form a roux. Gradually pour in the whole milk, whisking constantly to avoid lumps. Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes. Season with a pinch of salt, black pepper, and a dash of freshly grated nutmeg for a rich, comforting flavor.
6. Assemble the Lasagna:
Now, it’s time to assemble your lasagna. Start by greasing the bottom of a 24×36 cm (9×13 inch) baking dish with a small drizzle of olive oil. Add a generous spoonful of béchamel sauce and spread it out evenly.
Place two sheets of pane carasau on top, ensuring they cover the entire bottom of the dish. Next, spoon over a layer of the sausage and mushroom ragù, spreading it evenly over the bread. Top with another generous spoonful of béchamel sauce, followed by a sprinkling of grated Parmigiano Reggiano.
Repeat this layering process, adding more sheets of pane carasau, ragù, béchamel, and Parmigiano Reggiano. You should aim for at least three layers, finishing with a final layer of béchamel and a generous amount of Parmesan cheese on top.
7. Bake the Lasagna:
Preheat your oven to 160°C (320°F) for a static oven or 140°C (285°F) for a fan-assisted oven. Place your assembled lasagna in the oven and bake for 60 minutes. If you are using a fan-assisted oven, reduce the temperature to 140°C (285°F) and bake for about 50-55 minutes.
In the last 10 minutes of baking, increase the temperature by 20°C (36°F) to allow the top to crisp up and become golden and bubbly.
8. Rest and Serve:
Once the lasagna is fully cooked, remove it from the oven and let it rest for at least 10 minutes. This allows the layers to settle and makes it easier to cut and serve. After the resting time, slice the lasagna into generous portions and serve while hot.
Serving Suggestions:
Lasagne di Pane Carasau is a hearty and filling dish that pairs wonderfully with a light salad, such as a simple arugula salad dressed with olive oil and lemon. For an extra touch, serve with a glass of crisp white wine that complements the savory flavors of the sausage and mushrooms.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 30g |
| Carbohydrates | 45g |
| Fat | 20g |
| Saturated Fat | 8g |
| Fiber | 2g |
| Sugar | 6g |
| Sodium | 600mg |
| Cholesterol | 45mg |
Tips and Variations:
- Sausage Variation: If you prefer a leaner version, you can substitute the sausage with ground turkey or chicken for a lighter option.
- Vegetarian Option: For a meat-free lasagna, use a combination of sautéed vegetables, such as zucchini, eggplant, and bell peppers, as a substitute for the sausage.
- Make-Ahead: This lasagna can be prepared in advance and stored in the refrigerator for up to 24 hours before baking. This can help the flavors develop even further.
- Freezing: Lasagne di Pane Carasau freezes well. To freeze, assemble the lasagna as directed, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake directly from the freezer, adding an extra 10-15 minutes to the cooking time.
With its rich flavors and unique ingredients, this Lasagne di Pane Carasau will quickly become a favorite in your repertoire. Whether you’re cooking for a special occasion or preparing a family meal, it’s sure to impress everyone at the table. Enjoy this beautiful blend of Sardinian tradition and Italian comfort food!
