Lasagna soup with sausage and porcini mushrooms

Prepare the broth with a little olive oil, leek, carrot, celery, potato, tomato and salt.

Meanwhile, Cook pasta in boiling salted water after 1-2 minutes strain and place the dough on a towel to cool off.

Prepare a sauce in a pan with olive oil, crumbled sausage and porcini mushrooms, season with bay leaves and salt. Cook adding as the previously prepared broth (leaving at that).

In a baking dish begin with the layers of pasta, sausage gravy and a generous handful of Parmesan cheese. Continue until you run out of ingredients.

Deglaze with a ladle of broth all lasagna and bake at 180° for about 20 minutes.