Pork and Mushroom Crispy LasagnaPork and Mushroom Crispy Lasagna
Pork and Mushroom Crispy Lasagna
Pork and Mushroom Crispy Lasagna
A delicious variation on a classic Italian recipe.
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Recipe - Choices Market South Surrey
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Pork and Mushroom Crispy Lasagna
Prep Time60 Minutes
Servings4
Cook Time80 Minutes
Ingredients
lasagna sheets
red peppers
extra virgin olive oil
balsamic vinegar
fresh sage
ground lean pork
dried porcini mushrooms
garlic
fresh shitake mushrooms
button mushrooms
tamari
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.

 

Serves 4

60 minutes
Prep Time
80 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
lasagna sheets
Dusos - Lasagna Sheets Egg
Dusos - Lasagna Sheets Egg, 360 Gram
$7.99$2.22/100g
red peppers
Peppers - Red Hot House Organic
Peppers - Red Hot House Organic, 200 Gram
$3.52 avg/ea$1.76/100g
extra virgin olive oil
Earths Choice - Extra Virgin Olive Oil
Earths Choice - Extra Virgin Olive Oil, 500 Millilitre
$20.99$4.20/100ml
balsamic vinegar
FILIPPO BERIO - Balsamic Vinegar
FILIPPO BERIO - Balsamic Vinegar, 250 Millilitre
Special
$5.99 was $6.69$2.40/100ml
fresh sage
Not Available
ground lean pork
Pork - Ground Lean Organic Value Pack
Pork - Ground Lean Organic Value Pack, 1 Kilogram
$21.99/kg$2.20/100g
dried porcini mushrooms
Not Available
garlic
Not Available
fresh shitake mushrooms
Mushrooms - Shiitake Organic
Mushrooms - Shiitake Organic, 250 Gram
$13.77 avg/ea$5.51/100g
button mushrooms
Not Available
tamari
Amano - Tamari Organic Soy Sauce
Amano - Tamari Organic Soy Sauce, 250 Millilitre
$6.79$2.72/100ml
white wine
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.

 

Serves 4

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