How to Prepare Perfect Pork and Mushroom Lasagna Bake

Hello everybody, hope you’re 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. This time, I will make it a bit unique. This will be really delicious.

Pork and Mushroom Lasagna Bake is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Pork and Mushroom Lasagna Bake is something that I have loved my entire life.

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

The ingredients needed to make Pork and Mushroom Lasagna Bake:

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

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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