Gorgonzola and Sausage Lasagna

Name: Gorgonzola and Sausage Lasagna
Total time: 4500 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 12 sheets egg pasta lasagna noodles; 10 1/2 oz gorgonzola (300 grams); 1 ball buffalo mozzarella; 7 oz fontina cheese (200 grams); 7 oz grated cheese (200 grams); 1 2/3 cups béchamel sauce (about 400 grams); 7 oz sausage, about (200 grams); To taste, black pepper and basil

Maria Antonietta Lovecchio @MAL80

Gorgonzola and Sausage Lasagna

Maria Antonietta Lovecchio @MAL80

Saved

Ingredients

1 hour 15 minutes

Serves 4 servings

12 sheetsegg pasta lasagna noodles
10 1/2 ozgorgonzola (300 grams)
1ball buffalo mozzarella
7 ozfontina cheese (200 grams)
7 ozgrated cheese (200 grams)
1 2/3 cupsbéchamel sauce (about 400 grams)
7 ozsausage, about (200 grams)
To taste, black pepper and basil

Saved

Steps

1 hour 15 minutes

1

Heat the béchamel sauce in a small saucepan and melt the gorgonzola into it. Stir well until you have a smooth, creamy mixture. Spread a spoonful on the bottom of the baking dish.
2

Start layering with the lasagna noodles, then top with some béchamel sauce.
3

Add diced mozzarella, crumbled sausage, basil leaves, a sprinkle of grated cheese, and diced fontina.
4

Continue layering until all ingredients are used. Finish the top layer with plenty of grated cheese to create a crispy crust.
5

Bake in a convection oven at 430°F (220°C) for 30 minutes.