For a variation on the usual lasagne try this mushroom and prosciutto filling instead.
Ingredients
- 15g dried porcini mushrooms (see note)
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon chopped thyme
- 250g button mushrooms, chopped
- 750g beef mince
- 300ml red wine
- 800g canned chopped tomatoes
- 2 tablespoons tomato paste
- Pinch of caster sugar
- 12 slices prosciutto
- 9 fresh lasagne sheets
- 2 cups (200g) grated mozzarella
- Wild rocket, to serve
Bechamel sauce
- 1L (4 cups) milk
- 1 onion, halved
- 2 bay leaves
- 2 thyme sprigs
- 1 garlic clove, bruised
- 100g unsalted butter
- 2/3 cup (100g) plain flour
- 1/2 teaspoon ground nutmeg
Method
- Step 1For the bechamel, place milk in a saucepan over medium-high heat with onion, bay leaves, thyme and garlic, then bring to just below boiling point. Remove from heat and set aside for 10 minutes, then strain into a jug, discarding solids. Melt butter in the cleaned pan over low heat. Add flour and cook for 3-4 minutes, stirring constantly to prevent browning. Gradually pour in milk, whisking to prevent lumps from forming, then cook, stirring, for 5 minutes or until thick and smooth. Add nutmeg and season. Cover surface with baking paper, then set aside.
- Step 2Preheat the oven to 200°C and grease a 3L rectangular baking dish.
- Step 3Soak porcini in 100ml boiling water for 10 minutes, then drain, reserving liquid, and chop. Set aside.
- Step 4Heat oil in a large pan over medium heat and cook onion, garlic and thyme, stirring, for 5 minutes or until softened. Add button mushroom and cook, stirring, for a further 5 minutes. Increase heat to medium-high, add mince and cook, breaking up any lumps, for 2-3 minutes until browned. Add wine and reserved porcini liquid, then bring to the boil. Stir in tomatoes, porcini, tomato paste and sugar. Season and simmer for 40 minutes or until thickened.
- Step 5Place 4 prosciutto slices in the dish and cover with one-third of the mince, 3 pasta sheets, one-third of the bechamel and one-third of the mozzarella. Repeat layers 2 more times. Bake for 30 minutes until bubbling and golden. Serve with rocket.
Notes
Dried porcini mushrooms available from gourmet food shops.
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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