Lasagne with broad beans, pork sausage, fennel: have you ever tried them?

Ingredients for 4 people:
1.1 pounds shelled broad beans
0.4 pounds fresh lasagna
1.7 cups béchamel
0.3 pounds fresh pork sausage
0.2 pounds wild fennel
0.15 pounds grated Parmesan cheese
2 little shallots
1 white onion
1 glass dry white wine
Extra virgin olive oil
Salt and pepper

Blanch the broad beans for about 3 minutes, drain and skin. Tip the broad beans and wild fennel into a large pan of salted boiling water, then cook for 15-20 minutes.

Brrown onions and sliced onion with 4 tbsp of oil and add the gutted sausage cut into small pieces. Add a glass of dry white wine and simmer until reduced, add salt and pepper and cook for 15 minutes.

Add the broad beans with sausage and fennel, mix and stirring for a few minutes. Arrange in a buttered casserole dish in layers, pasta, sauce and grated Parmesan cheese. Sprinkle the surface with a handful of parmesan cheese and pepper and put in a preheated oven at 180° C for about 25 minutes. Buon appetito!