Lasagna with pork and mushrooms
8 servings
90 minutes
Lasagna with pork and mushrooms is a refined dish of Italian cuisine that combines the rich flavors of minced meat, mushrooms, and delicate béchamel sauce. The history of lasagna dates back to Medieval Italy, where layered dishes were considered a symbol of abundance. In this recipe, the classic base is enriched with the aroma of garlic and tomato sauce, creating a rich, balanced taste. Mushrooms add a light earthy note to the dish, while the cheesy crust adds an appetizing crunch. This lasagna is perfect for a cozy family dinner or a festive feast. It is served hot, cut into portions, and to enhance all the aromas, it can be complemented with a glass of red wine. Lasagna with pork and mushrooms is a true delight for lovers of Italian gastronomy.
1
Place the lasagna sheets in a suitable dish and cover with water to soften.
- Lasagna dough: 9 pieces
2
Place the minced meat with spices in a large skillet and fry until golden brown.
- Minced pork: 1 kg
- Spices: to taste
3
Wash the mushrooms. Heat vegetable oil in a pan. Add the mushrooms and simmer on low heat under a lid for just over 5 minutes.
- Mushrooms: 800 g
- Vegetable oil: 1 tablespoon
4
Fry the finely chopped onion separately and add it to the mushrooms. Set the heat to medium. Sauté the mushrooms for another 5-7 minutes without a lid.
- Onion: 2 pieces
5
Add mushrooms, onions, garlic, and tomato sauce to the minced meat. Simmer for about 30 minutes until the water evaporates.
- Minced pork: 1 kg
- Mushrooms: 800 g
- Onion: 2 pieces
- Garlic: 2 heads
- Tomato sauce: 800 g
6
Béchamel sauce. Melt butter in a thick-walled pot over low heat, add flour and stir. Gradually add cold milk to the hot mixture, mixing thoroughly (it's better to remove the pot from heat during this time). Once all the milk is added, place the sauce on low heat and cook for about 5 minutes while stirring constantly. When the sauce thickens, remove from heat.
- Butter: 100 g
- Wheat flour: 3 tablespoons
- Milk: 1 l
7
Place the soaked sheets of dough on a baking tray greased with vegetable oil. Spread a little béchamel sauce on top. Layer the meat filling over the béchamel, followed by mushrooms and onions. Cover with a sheet of dough and alternate layers until the desired height is reached. The last layer should be béchamel.
- Lasagna dough: 9 pieces
- Butter: 100 g
- Minced pork: 1 kg
- Mushrooms: 800 g
- Onion: 2 pieces
- Garlic: 2 heads
- Tomato sauce: 800 g
- Cheese: 500 g
8
Sprinkle the lasagna with grated cheese and bake for 40 minutes in a preheated oven at 200 degrees. To prevent the parmesan from burning, you can cover the dish with foil for the first 15 minutes. Remove the finished lasagna from the oven, let it sit for about 10 minutes, and then cut it into portions.
- Cheese: 500 g