Recipe: Appetizing Lasagne with porcini mushrooms

Lasagne with porcini mushrooms. Pour boiling water over the porcini to just cover. Put the cream, stock and bay leaf in a large pan, bring to a simmer, then reduce by half. Remove the porcini, squeeze dry and finely chop.

Turn up the heat, add the fresh mushrooms and garlic, and fry until soft. Season, scatter the flour over the mushrooms and cook until you have a thick, sticky paste. Pour in the mushroom stock and boil until everything is gloopy. You can cook Lasagne with porcini mushrooms using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Lasagne with porcini mushrooms

1. Prepare 250 g of fresh lasagne sheets.
2. You need 150 of of mince.
3. You need 100 g of porcini mushrooms, washed and chopped.
4. You need of Onion, carrots and celery chopped.
5. It's 500 ml of bechamel sauce.
6. You need Tin of chopped tomatoes.
7. You need 100 g of Parmesan.
8. Prepare to taste of Salt.

Rich porcini broth and nutty Parmigiano-Reggiano add deep umami taste to this vegetarian lasagna. Plain white button mushrooms will work in place of cremini. Serve with a simple green salad for a satisfying meal. Layers of melting cheese, veal & pork mince along with a velvety rich tomato sauce make up my favourite Lasagna recipe with porcini mushrooms.

Lasagne with porcini mushrooms step by step

1. Fry the onion, carrots and celery in a little oil for 2-3 mins, then add the mushrooms and cook for another 5-6 mins, when they release their water, add mince and brown.
2. Add tin of chopped tomatoes, stir and simmer on low for at least an hour.
3. If making the bechamel, do it now. See my cannelloni recipe. (I didn't have time to make it.) After 30 mins, turn on the oven to 180. Get your lasagne tray and sheets ready.
4. Start to layer up the lasagne. Meat, sauce and Parmesan. Continue until all ingredients finished. The final layer, add a little bechamel and Parmesan.
5. Half way through cooking, some of the sauce will have leaked out. Using a spoon, scoop it up and add it on top. You want the top crispy but not crunchy.
6. Leave to stand for 10 mins before serving. Enjoy :).

This rustic Lasagna Recipe is simple to make and bursting with flavour. My secret weapon of porcini mushrooms might be a twist on the traditional recipe, but it will melt in your mouth. Sprinkle with a handful of cheese and porcini mushrooms, a ladle of béchamel sauce, salt, pepper and truffle oil. The oil has a very strong flavor, so use it sparingly. Repeat to form four layers of dough and cover everything with sauce, cheese and truffle oil.