Pork and Mushroom Lasagna Bake
Pork and Mushroom Lasagna Bake

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pork and mushroom lasagna bake. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Lasagna pans are a bit larger and you'll have issues with it bubbling over if you use a smaller pan. I did use a mix of Italian Chicken sausage and Hot Italian Pork sausage. In my Béchamel sauce I used UGC Reviews Modal.

Pork and Mushroom Lasagna Bake is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Pork and Mushroom Lasagna Bake is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have pork and mushroom lasagna bake using 21 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pork and Mushroom Lasagna Bake:
  1. Get Olive oil
  2. Prepare 1 onion, chopped
  3. Prepare 2 garlic cloves, finely diced
  4. Make ready 150 g chorizo, diced
  5. Prepare 650 g pork mince
  6. Get 80 ml marsala wine
  7. Prepare 170 ml chicken stock
  8. Take 1 box dried lasagna sheets
  9. Make ready 100 g parmesan cheese, grated
  10. Make ready White Sauce
  11. Get 100 g butter
  12. Take 100 g plain flour
  13. Take 1.2 ltr milk
  14. Take Mushroom Mixture
  15. Take 25 g dried mushrooms
  16. Prepare 120 ml boiling water
  17. Take 20 g butter
  18. Get 1 onion chopped
  19. Get 1 garlic clove, finely chopped
  20. Make ready 200 g mushrooms, chopped
  21. Get 2 tbsp sage (fresh or frozen)

Lasagna is one of those dishes that seems like it is going to be tricky and time consuming to make, but is actually quite easy to prepare. I'm not a big fan of lasagnas that go overboard with cheese. Instead, I prefer lasagnas that have a good balance of meat, veggies and spices in them to keep. In this Roasted Eggplant and Mushroom Lasagna recipe, slightly charred vegetables and marinara are layered with gooey cheese.

Steps to make Pork and Mushroom Lasagna Bake:
  1. Make the White Sauce: Melt the butter in a saucepan, over a medium heat, add the flour, cook, stirring. Gradually whisk in the milk, continuously whisking until the mixture bubbles and thickens. Simmer, stirring, 2 minutes, season to taste.
  2. Make the mushroom mixture: Add the mushroom to a bowl and pour over the boiling water, soak for 5 minutes. Drain, reserve liquid (for the meat mixture), then chop the diced mushrooms finely.
  3. Heat the butter in large frying pan, over a medium heat, add the onion and garlic, until the onion softens, but doesn't colour. Add the fresh and dried mushrooms, simmer until the mushrooms are browned. Add the sage, season to taste
  4. Mix two thirds of the white sauce with the mushroom mixture and set both aside.
  5. Preheat oven to 200°C. Heat the oil in large frying pan, add the onion, garlic and chorizo, over a medium heat, stir frequently until the onion is softened, but not coloured. Add the pork and cook until browned. Add the marsala, stock and reserved dried mushroom liquid, bring to the boil. Reduce the heat then simmer, uncovered, until reduced by about a third.
  6. Line the bottom of a lasagne dish with the pasta sheets. Top with half the mince mixture then half the mushroom mixture, sprinkle with a 1/3 of the parmesan. Repeat with another layer, finishing with more pasta sheets. Spread with white sauce, top with sage, sprinkle with remaining cheese.
  7. Bake, uncovered, for 30-40 minutes. Serve piping hot with lots of vegetables.

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