Pork and Mushroom Crispy Lasagna
A delicious variation on a classic Italian recipe.
Recipe - Choices Market South Surrey
Pork and Mushroom Crispy Lasagna
Prep Time60 Minutes
Servings4
Cook Time80 Minutes
Ingredients
4 lasagna sheets
3 large bell peppers
3tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/2 tbsp fresh sage
200g ground lean pork
20g dried porcini mushrooms
2 cloves garlic
100g shitake mushrooms
100g button mushrooms
2 tbsp tamari
1/4 cup white wine
Directions
- Pre heat oven to 385°F.
- In a large pot, boil salted water.
- Cut each lasagna sheet into 4 squares (4 sheets per pack) then blanch in boiling water for 3 minutes.
- Remove and chill in cold water. Once chilled, remove lasagna sheets from cold water, drain and pat dry.
- Lightly oil blanched lasagna squares on both sides and sprinkle on a bit of salt.
- Place on a baking sheet and bake 16–18 minutes until squares are golden and crispy.
- Wash peppers and place on a baking sheet or an oven-safe glass baking dish then bake for approximately 45 minutes at 385°F.
- Remove peppers from the oven when all sides are completely roasted and the skin begins to peel off. Set roasted peppers in a bowl and cover with a plate, steaming them for 20 minutes.
- Peel peppers and remove the seeds. In a blender, combine peeled peppers, 2 tbsp of oil, 1 tbsp balsamic vinegar and 1/2 tbsp freshly chopped sage. Blend and season to taste then set aside.
- Pour 2 cups of boiling water in a bowl and soak dried porcini mushrooms for 30 minutes. After the mushrooms are rehydrated, remove from water and set aside. Retain water for later use.
- In a heavy-bottomed saucepan heat on medium-high 2 tbsp extra virgin olive oil and cook garlic until it starts to brown.
- Add shitake and button mushrooms and continue to cook for 15 minutes.
- Add ground pork and continue cooking while stirring vigorously. Chop porcinis and add to pork and mushroom mixture.
- Add 2 tbsp tamari and continue cooking while mixing. Add white wine a little at a time to mushroom and pork mixture. When wine has evaporated, add mushroom water a little at a time. When all liquid has evaporated, the mushroom and pork mixture should be ready.
- Add remaining olive oil and check seasoning, adding pepper to taste.
- To plate, place 1 tbsp of the red pepper sauce on four separate plates. Lay on top, one crispy lasagna square then 1 large tbsp of mushroom and meat mixture. Layer again with one crispy lasagna square, one more layer of mushroom and pork mixture then drizzle pepper sauce on top of last layer of lasagna and on the plate.
60 minutes
Prep Time
80 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dusos - Lasagna Sheets Egg, 360 Gram
$7.99$2.22/100g
Peppers - Bell, Red, Hot House Grown, Organic, 200 Gram
$3.52 avg/ea$1.76/100g
Earths Choice - Earths Choice Org Extra Vrgn Olv Oil, 500 Millilitre
Special
$19.99 was $20.99$4.00/100ml
FILIPPO BERIO - Balsamic Vinegar, 250 Millilitre
$6.69$2.68/100ml
Not Available
Pork - Ground Lean Organic, 1 Kilogram
$22.99/kg$2.30/100g
Not Available
Not Available
Mushrooms - Shiitake Organic, 250 Gram
$13.77 avg/ea$5.51/100g
Mushrooms - White - Bulk Fresh, 1 Pound
$5.98/lb$1.32/100g
Amano - Tamari Organic Soy Sauce, 250 Millilitre
$6.79$2.72/100ml
Not Available
Directions
- Pre heat oven to 385°F.
- In a large pot, boil salted water.
- Cut each lasagna sheet into 4 squares (4 sheets per pack) then blanch in boiling water for 3 minutes.
- Remove and chill in cold water. Once chilled, remove lasagna sheets from cold water, drain and pat dry.
- Lightly oil blanched lasagna squares on both sides and sprinkle on a bit of salt.
- Place on a baking sheet and bake 16–18 minutes until squares are golden and crispy.
- Wash peppers and place on a baking sheet or an oven-safe glass baking dish then bake for approximately 45 minutes at 385°F.
- Remove peppers from the oven when all sides are completely roasted and the skin begins to peel off. Set roasted peppers in a bowl and cover with a plate, steaming them for 20 minutes.
- Peel peppers and remove the seeds. In a blender, combine peeled peppers, 2 tbsp of oil, 1 tbsp balsamic vinegar and 1/2 tbsp freshly chopped sage. Blend and season to taste then set aside.
- Pour 2 cups of boiling water in a bowl and soak dried porcini mushrooms for 30 minutes. After the mushrooms are rehydrated, remove from water and set aside. Retain water for later use.
- In a heavy-bottomed saucepan heat on medium-high 2 tbsp extra virgin olive oil and cook garlic until it starts to brown.
- Add shitake and button mushrooms and continue to cook for 15 minutes.
- Add ground pork and continue cooking while stirring vigorously. Chop porcinis and add to pork and mushroom mixture.
- Add 2 tbsp tamari and continue cooking while mixing. Add white wine a little at a time to mushroom and pork mixture. When wine has evaporated, add mushroom water a little at a time. When all liquid has evaporated, the mushroom and pork mixture should be ready.
- Add remaining olive oil and check seasoning, adding pepper to taste.
- To plate, place 1 tbsp of the red pepper sauce on four separate plates. Lay on top, one crispy lasagna square then 1 large tbsp of mushroom and meat mixture. Layer again with one crispy lasagna square, one more layer of mushroom and pork mixture then drizzle pepper sauce on top of last layer of lasagna and on the plate.
