Sunday, August 19, 2012

Pork and Mushroom Lasagne

Serves 6 -8

cooking spray
1 small brown onion, finely chopped
2 tsp crushed garlic
1 Chorizo sausage, finely chopped
500 grams pork mince
500 grams veal mince
1/4 cup fortified wine
1 cup chicken stock
freshly ground black pepper
6 fresh lasagne sheets
100 grams grated cheese
2 tsps ground sage
Mushroom Mixture
cooking spray
1 brown onion, finely chopped
1 clove garlic, crushed
200 grams button mushrooms, sliced
2 tsp ground sage
freshly ground black pepper
Bechamal Sauce
30 grams margarine
8 tablespoons plain flour
4 cups skim milk
1 teaspoon mustard

Heat a large frying pan coated with cooking spray, add onion, garlic and chorizo,  Cook, stirring, until onion softens. Add mince, stirring until browned. Add fortified wine and stock, bring to the boil. Reduce heat, simmer for about 20 - 25 minutes.

Meanwhile, spray a medium saucepan with cooking spray, add onion and garlic, stirring, until onion softens. Add mushrooms, cook stirring until mushrooms are browned. Add sage, season to taste. Remove from heat.

To make the bechamal sauce, melt butter in a non-stick saucepan. Add the flour, cook stirring, until mixture bubbles. Gradually stir in the milk, stirring until mixture boils and thickens. Stir through dijon mustard and simmer for 2 minutes.

Preheat oven to 180 degrees. Spray a large ovenproof dish and mix 2 cups of white sauce with mushroom mixture in a seperate bowl. Place a third of the meat mixture in the base of dish. Top with half of the mushroom mixture. Top with two sheets of lasagne. Repeat using another third of meat mixture and remaining mushroom mixture. Top with two sheets of lasagne. Spread remaining meat mixture and top with third layer of lasagne sheets.

Spread white sauce over lasagne sheets. top with and sprinkle with cheese. Bake, uncovered for 40 minutes.  Let stand for five minutes before serving with salad.

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