Bread Lasagna

Name: Bread Lasagna
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 9
Ingredients: Sausage 1.3 lbs; Carasau bread 7.1 oz; Extra virgin olive oil to taste; Celery 1 rib; Carrots 1; Onions 1; Fine salt to taste; Black pepper to taste; Champignon mushrooms 4 ¼ cups; Vegetable broth 1 cup; White wine 0.8 cup; Parmigiano Reggiano PDO cheese to grate 5.3 oz; Whole milk warm 4 ¼ cups; Type 00 flour 0.8 cup; Butter 3.5 oz; Fine salt to taste; Nutmeg to taste; Black pepper to taste

it es br de fr nl

794

Calories per serving

Energy Kcal 794
Carbohydrates g 64.9
of which sugars g 7.7
Protein g 31.1
Fats g 44
of which saturated fat g 16.81
Fiber g 5.4
Cholesterol mg 59
Sodium mg 1401

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 30 min
Serving: 9
Cost: Average

PRESENTATION

Pane carasau lasagna—now that's a twist on the classic comfort dish! Straight from the beautiful island of Sardinia, this one swaps out the usual pasta for pane carasau. And honestly, this bread is a game-changer. It’s super thin and crispy, crafted by Sardinians for, well, centuries. It has this light, almost toasty flavor that just works great with a rich meat sauce filled with sausage and champignon mushrooms.

The sauce is hearty, tender, and a little bit savory—really, really exciting compared to traditional lasagna. It’s like each bite is a tiny adventure in itself. And here's the thing: it totally feels like it could only come from Sardinia. Using local bread instead of pasta sheets? Genius! It adds a special originality to Sardinian flatbread lasagna.

The flatbread does this awesome trick where it soaks up the sauce just enough to turn moist and flavorful while keeping that special crunch around the edges. People sometimes call it music paper bread lasagna—'cause, you know, pane carasau is so thin and light, just like a piece of old sheet music.

These kinds of regional recipes highlight the creativity of traditional Sardinian recipes. Clever swaps like this show their culinary flair, for real. Compared to regular lasagna, this one has a rustic charm. It’s a bit lighter but still packed with flavor, especially with the mushrooms and sausage mingling together.

In Sardinia, dishes like pane carasau lasagna grace family gatherings or Sunday dinners—often the main event. Folks love how the golden, crisp layers of bread blend with the rich sauce. It makes every forkful super special. And look, if you’re into Italian flatbread recipes or just eager to try something new, this dish is your ticket. It’s fun, mixing old traditions with new ideas. Really, each bite offers a taste of Sardinian history and all the hearty, satisfying flavors you expect from a really good lasagna. This unique take on a beloved dish is a nod to Sardinia’s culinary ingenuity. So, it’s pretty much a must-try for anyone looking to dive into authentic Italian cuisine in a fresh and exciting way.

INGREDIENTS

794

Calories per serving

Ingredients for a 10x14-inch baking dish: Sausage 1.3 lbs (600 g); Carasau bread 7.1 oz (200 g); Extra virgin olive oil to taste; Celery 1 rib; Carrots 1; Onions 1; Fine salt to taste; Black pepper to taste; Champignon mushrooms 4 ¼ cups (300 g); Vegetable broth 1 cup (250 ml); White wine 0.8 cup (200 ml); Parmigiano Reggiano PDO cheese 5.3 oz (150 g) - to grate

Ingredients for the Bechamel Sauce: Whole milk 4 ¼ cups (1 l) - warm; Type 00 flour 0.8 cup (100 g); Butter 3.5 oz (100 g); Fine salt to taste; Nutmeg to taste; Black pepper to taste

Preparation

How to prepare Bread Lasagna

To prepare the bread carasau lasagna, start with the sauté: clean an onion and chop it finely 1, peel a carrot and dice it 2, then clean a stalk of celery and chop it finely 3.

Put some extra virgin olive oil in a pan, heat it up, then add the chopped onion 4, carrots, and celery 5; sauté for about ten minutes over medium heat, stirring often and making sure the onion turns golden without burning (for more details on how to prepare the sauté How to make the soffritto). Meanwhile, crumble the sausage with your hands 6.

Wash and slice the champignon mushrooms thinly 7. Add the sausage to the sauté and cook over medium-low heat for another 20 minutes 8. Halfway through cooking, deglaze with a glass of white wine 9 and, if the sauce tends to dry out too much, add a ladle of Vegetable broth.

When the sausage is almost cooked, add the mushrooms 10, a ladle of broth to soften everything 11, and adjust the salt and pepper, finishing the cooking over low heat. Meanwhile, prepare the bechamel sauce by following the instructions found Béchamel sauce: melt the butter in a saucepan over low heat, add the flour and stir quickly with a spiral whisk to prevent lumps from forming. When the flour is completely mixed, gradually add the hot milk 12 and a grating of nutmeg, continuing to stir the mixture to thicken it (for this recipe it is advisable to leave the bechamel a bit more liquid).

Once the meat and mushroom ragout is ready, take a rectangular baking dish measuring 10x14 inches and put a drizzle of extra virgin olive oil and a generous tablespoon of bechamel on the bottom 13. Begin composing the lasagna by placing 2 slices of bread carasau, covering the entire surface of the dish, abundant ragout 14, bechamel again 15,

grated Parmesan cheese 16 and two more sheets of bread carasau 17. Repeat the same operation for each layer until all the ingredients are used up: the layers should be three. Finish the last layer with a generous handful of Parmesan and bake everything in a static oven at 320°F for 60 minutes (if a ventilated oven, at 285°F for about 50-55 minutes) 18. In the last 10 minutes, increase the oven temperature by 20°F to gratinate the surface of the lasagna well. Your bread carasau lasagna is ready; let it rest for at least 10 minutes before serving, so that it compacts a little and can be cut more easily.

Storage

Store the bread carasau lasagna in the refrigerator for up to one day; before serving, heat it in the oven for a few minutes.

Once cooked, bread carasau lasagna can be frozen, placed in an airtight or aluminum container.
To defrost, simply take it out of the freezer the night before, leaving it in the refrigerator until it's time to put it back in the oven, or place it in the microwave with the defrost function, for the necessary time (varies according to models and power).

Advice

For this preparation, we used semicircular bread carasau, if you can't find it, you can easily substitute it with round or rectangular bread carasau.

In this preparation, the bread carasau should not be softened, otherwise, it risks becoming too soft. Just use a bechamel that is a bit more liquid to achieve the right consistency, typical of lasagna.

For the translation of some texts, artificial intelligence tools may have been used.