Remove the sausage from its casing, crumble it with your hands, and place it in a pan with a drizzle of olive oil. Sauté it, breaking it up with a wooden spoon. When it starts to brown, increase the heat and deglaze with a bit of dry white wine. Let it evaporate and continue cooking until well browned. Turn off the heat and let it cool.

Now that everything is ready, we can assemble our lasagna.

Cover the bottom of the chosen baking dish with some béchamel sauce, and lay down the first layer of lasagna noodles.

Add a generous handful of mushrooms and sausage (crumbling it further with your hands), distributing them evenly over the surface.

Add the diced Fontina cheese, a sprinkle of pepper, a dusting of cilantro, and plenty of grated Parmesan cheese. Cover the first layer with a few tablespoons of béchamel sauce.

Repeat this process for another 2-3 layers, gently pressing each layer to evenly adhere the toppings in the lasagna.

Cover the last layer with béchamel sauce, some diced Fontina (or if you prefer, thin slices), a bit more crumbled sausage, and a sprinkle of Parmesan.