pork, portobello + porcini lasagne

prep time: 1h 50m

cook time: 45m


500g pork mince

1 white onion, finely diced

3 cloves garlic, crushed

6 portobello mushrooms, blended to a rough dice

20g dried porcini mushrooms, rehydrated in 1 cup of warm water

1 cup white wine

1 cup chicken stock

1 tbsp chopped thyme

1 tbsp chopped sage

700g tomato sugo

1 cup ricotta

2 tsp sugar

1 tbsp butter

12 dried lasagne sheets

1 1/2 cups tasty cheese, grated

salt + pepper to taste

splash of olive oil


1/4 cup butter, melted

1/4 cup plain flour

3 cups whole milk

1/2 tsp nutmeg


add olive oil and butter to a pan on a medium heat

sauté onion until translucent. add garlic then the pork mince and cook until nicely browned

add portobello mushroom mince and cook for 2 minutes

add white wine and deglaze the pan, once the wine has reduced add the stock, herbs, salt + pepper, simmering for 5 minutes

add tomato sugo, sugar, rehydrated porcini mushrooms (along with a few tablespoons of the liquid) and simmer on a low heat for 1 hour and 30 minutes, stirring occasionally

for the béchamel add the flour + butter to a pot on a medium heat, cook for 1 minute

slowly add milk 1/2 a cup at a time whisking until thickened, stir through nutmeg and set aside

to assemble the lasagne take a large baking dish and spread a layer of the meat sauce over the base of the dish, add pasta sheets and repeat

combine the ricotta cheese mixed with a pinch of salt and spoon onto the lasagne half way through the layering

finish with a layer of béchamel and finally the cheese

bake at 190 for 45 minutes or until golden and cooked through