Mushroom lasagna with bechamel sauce: the recipe for making this delicious Italian dish

Directions:

In a pan, sauté the diced onion, then add the crumbled sausage.
Pour in a little wine and let all the alcohol evaporate.
Add the mushrooms, salt, and parsley.
Finally, add the peas and cook with the lid on.
Prepare the béchamel sauce according to the recipe and set aside.
Cut the mozzarella into small pieces. Now assemble the lasagna by alternating layers of pasta, béchamel sauce, sausages and peas, mozzarella, and grated Parmesan cheese.
Bake in the oven at 180°C for about 20 minutes, or until the lasagna is golden brown.