The large lasagnas with white meat sauce and porcini mushrooms are a rich main course without tomato sauce, just as tasty as traditional lasagna.

Layers of pasta with a filling of mixed minced meat and porcini mushrooms, béchamel sauce, plenty of provola cheese, and a generous sprinkle of smoked ricotta…a feast of flavors!

You can prepare the béchamel sauce at home by following my recipe by clicking here or use the store-bought one to save time.

The large lasagnas with white meat sauce and porcini mushrooms are the ideal dish for festive periods but also for a Sunday family lunch.

A versatile dish, a new variant that won’t make you miss the classic lasagna, certainly appreciated and loved by both adults and children.

The large lasagnas are wide strips with curly edges, making them special and perfect for filling as per our imagination.

Below, you will find other delicious and special lasagna recipes in their fillings, all that’s left is to try them, if you like, you can write to me and tell me which one is your favorite recipe.

Large Lasagnas with White Meat Sauce and Porcini Mushrooms

Portions: 6
Cooking methods: Oven, Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

18 oz Large Divella Lasagna
1.1 lbs Mixed Minced Meat
9 oz Porcini Mushrooms
1 Onion
1 glass Wine
11 oz Fresh Provola Cheese
2 cups Béchamel Sauce
as needed Salt
as needed Parsley
as needed White Pepper
as needed Smoked Ricotta
as needed Extra Virgin Olive Oil

Steps

In a pan, pour some extra virgin olive oil and finely chopped onion, let it soften on low heat, add the minced meat and sauté for a few minutes, stirring often with a fork.
Season the minced meat with salt, white pepper, and parsley.
Deglaze with the wine and when it has evaporated, add the sliced porcini mushrooms.
I usually use porcini purchased from a trusted person who collects them in the woods, and when he sells them to me, I clean and freeze them already sliced.
Let it cook for 20 minutes, if necessary, add a little hot water.
When the meat sauce is cooked, incorporate the béchamel sauce, saving some for the bottom of the baking dish where we will cook the large lasagnas.
In the meat sauce with the béchamel, grate a generous amount of smoked ricotta.
On the bottom of the baking dish with the béchamel, place a layer of large lasagnas, cover with a layer of the sauce and freshly grated provola cheese julienne style.
Continue like this, ending the last layer with the ragù filling, with plenty of provola and a sprinkle of smoked ricotta.