Lasagna with Mushrooms, Peas and Pancetta (Lasagne con funghi, piselli e pancetta)

Ingredients for 4 persons
250 gr (8.81 oz) Lasagna Pasta Sheets
1 Lt (34 fl oz) Béchamel Sauce
500 gr (17.63 oz) Cremini Mushrooms
200 gr (7.05 oz) Peas
200 gr (7.05 oz) Diced Smoked Pancetta
150 gr (5.29 oz) Grated Parmesan
100 gr (3.52 oz) Butter
1 Chopped Onion
Breadcrumbs
Nutmeg
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Lasagna with Mushrooms, Peas and Pancetta - Lasagne con funghi, piselli e pancetta

VIDEO RECIPE
Home Made Pasta: Lasagne - Pasta fatta in casa: Le lasagne

VIDEO RECIPE
Béchamel Sauce

Preheat a large non-stick frying pan over medium heat then pour in the olive oil, add the onion and let it brown for about 2-3 minutes, until becomes translucent
Add the pancetta, cook until golden-brown and crispy then add peas, cook for about 5 minutes, finally add the mushrooms and cook for another 3-4 minutes

Flavour the béchamel with a little grated nutmeg and give it a good stir
Butter the bottom and sides of a baking tray, add the breadcrumbs, coat all sides and shake to remove the excess

Spread some béchamel sauce over the bottom of the baking tray, lay down the lasagna sheets, add a layer of mushrooms, peas and pancetta, sprinkle with grated parmesan, another layer of béchamel and repeat until all ingredients are used
Top the lasagna with a final layer of pasta sheets, add only béchamel (not mushrooms, peas and pancetta) spread it well, sprinkle abundant parmesan, add a few knob of butter and fold lasagna sheet sides to prevent from burning when you bake it

Place your lasagna in preheated oven at 180 C (356 F) and bake for about 20 minutes
After 20 minutes remove your lasagna from oven and let it rest for 15 minutes before cutting and serving