Today we’re bringing to the table a steaming pan of porcini mushroom lasagna! How delicious is lasagna? Too much, I really can’t resist!! If there’s one pairing I love, it’s lasagna with mushrooms! Fragrant, flavorful, and so tasty!
Lasagna is one of those dishes that spells home, family. When Friday approaches, I like to plan the Sunday lunch in advance, which I share with my family! And what’s better than a nice plate of lasagna?
Besides the classic and beloved lasagna with ragù, we also love white lasagna. I make it with a white ragù, in this case based on meat and porcini mushrooms. To make the taste even more intense and enveloping, I used smoked provola instead of the classic mozzarella.
The result is an exceptional first course! Great not only for Sunday family meals but also for various festivities and occasions, such as Christmas. If you’ve invited some friends for an aperitif/brunch, you can serve the lasagna, even cold, cut into cubes, it will be a hit!
If you also love lasagna, you can’t miss out on this rich collection of my best lasagnas!
But now let’s see how to prepare white lasagna with porcini mushrooms.
Other recipes I recommend you try!
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: about 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups cups milk (whole or partly skimmed)
- 1/3 cup cups flour
- 3 1/2 tbsps tbsps butter
- 1/2 tsp salt
- to taste pepper (or nutmeg)
- 9 oz oz lasagna sheets
- 1.1 lbs lbs ground beef (or veal, or mixed)
- 10.5 oz oz porcini mushrooms (frozen or fresh)
- 10.5 oz oz smoked provola (or mozzarella)
- 1/2 white onion
- 1 carrot (small)
- to taste celery
- 1/4 cup white wine
- 3 tbsps tbsps olive oil
- to taste chopped parsley
- 1.75 oz oz grated parmesan cheese
- to taste salt
Tools
- Small Pot
- Frying Pans
- Ladle
- Baking Dish
Steps
First, we prepare the béchamel sauce. Melt the butter in a double boiler over low heat.
You should place it in a small saucepan that will, in turn, be inserted into a larger pot with two-three fingers of water inside.
Over very low heat, let it go until the butter is melted. If you have a microwave, it’s much faster 😉
At that point, turn off the heat and pour the flour, sieved beforehand, into the saucepan.
Stir continuously with a kitchen whisk to prevent lumps from forming.
Once the flour has reached a brown color, put it back on the heat and pour, bit by bit, the milk (cold or at room temperature).
Cook everything on low heat, continuing to stir, until you have a creamy consistency.
Once the right consistency is achieved, turn off and remove from heat. Adjust with salt and, if desired, nutmeg.
Cover the béchamel with cling film and set aside.
For this lasagna, I used frozen porcini mushrooms. If you prefer, you can also use fresh ones depending on the season.
Don’t like porcini mushrooms? No problem, champignons, pioppini, etc., are also fine.
Finely chop (or grate) carrot, celery, and onion for the sauté.
Take a large pan, add three-four tablespoons of olive oil and the prepared mince.
Cook the sautéed vegetables over medium heat until they become slightly golden.
Add the ground meat and crumble it with a fork. Cook over high heat for about 5 minutes.
Deglaze with half a glass of white wine and let it evaporate completely.
Now also add the porcini mushrooms, still frozen.
Adjust with pepper, if you like, and add a generous handful of fresh chopped parsley.
Add salt only at the end. Continue cooking over medium heat for about 15-20 minutes.
Once everything is cooked, adjust with salt and set aside.
If you find the white ragù too liquid, add a scant tablespoon of flour to help thicken it.
Take a baking dish and line it with parchment paper. Spread a couple of tablespoons of béchamel on the bottom.
Place one or more lasagna sheets on top, depending on the space available.
Fill with the porcini white ragù, a couple of tablespoons of béchamel, a sprinkle of grated parmesan.
Then add the smoked provola cut into cubes. If preferred, it can be replaced with mozzarella.
Layer the second (or more) lasagna sheet and continue the same way.
First a bit of ragù, then béchamel, grated parmesan, and provola or another cheese of your choice.
When you’ve used all the ingredients, the porcini lasagna is ready to go into the oven (preheated).
Bake for about 30 minutes, in static or fan mode, until the surface is beautifully golden and the lasagna is puffed.
Now all you have to do is take the porcini mushroom lasagna out of the oven, let it sit for just a few minutes in the pan, and then serve.
They are excellent hot but also cold, for example served in squares during aperitifs, buffets, or appetizers.
The porcini mushroom lasagna with smoked provola is ready to be enjoyed in all its goodness!
I hope you liked this recipe! Come visit me again soon!
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