The oven-baked lasagna pouches filled with ground meat and mushrooms are an amazing first course: the perfect recipe for Sunday lunch or festive days. A different way to present baked pasta and an alternative to classic lasagna. For the filling of the lasagna pouches, I chose to prepare a white ragù and add mushrooms because I had them at home, but you can replace them with peas or spinach if you prefer. The preparation is simple but requires a bit of time: a bit like when making lasagna. Let’s start!
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- Difficulty: Medium
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 thin sheets for lasagna (250 grams)
- 150 g mozzarella
- 500 g béchamel
- 200 g mushrooms
- 250 g mixed ground meat
- 1 onion
- 1 carrot
- 1 stalk celery
- 4 tablespoons extra virgin olive oil
- 50 g grated Parmesan
- to taste salt
- 500 g tomato sauce
- 100 ml white wine
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Low-Edge Casserole
- 1 High-Edge Casserole
- 1 Oven Dish 11.8 x 8.7 inches
Steps
Clean and cook the mushrooms. Peel the carrot, remove the ends, and cut it into cubes. Peel the onion and finely chop it. Wash the celery stalk, remove the strings, and cut it into small cubes. In a saucepan, heat two tablespoons of oil and sauté the celery, carrot, and onion. Add the mixed ground meat and let it brown well, then deglaze with white wine and let it evaporate. Adjust the salt. Add the mushrooms and let them season. In a separate saucepan, heat two tablespoons of oil, add the tomato sauce, adjust the salt, and cook for 5 minutes. Then add half of the béchamel to the tomato sauce and half to the ground meat. Mix well. Also, add the mozzarella and grated Parmesan to the ground meat and mix again.
Cut the lasagna sheets in half lengthwise and keep them covered so they don’t dry out. Spread some tomato sauce on the bottom of an oven dish and set aside. Take a half sheet and place a little sauce in the center. Place another half sheet crosswise on top. Place a tablespoon of filling in the center and close by folding the left flap over.
Put some sauce on the sheet to act as a glue and fold the top flap over. More sauce. Close the right flap. More sauce again. Close the bottom flap. Arrange the pouches (twelve) thus obtained in the dish and cover them with sauce. Sprinkle with grated Parmesan and bake in a fan oven at 356°F for 30 minutes.
Notes
The idea for the recipe, which I then adapted to the ingredients I had at home, comes from HERE.
