Recipe of Quick Pork and Mushroom Lasagna Bake

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The ingredients needed to make Pork and Mushroom Lasagna Bake:

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