Pork, Spinach and Mushroom Lasagne


Pork, Spinach and Mushroom Lasagne
There are three sauces in this, a pork ragu, a spinach bechamel and a creamy mushroom, so I'll be honest and say it was a bit of a faff (my Nana loved that word) to make and put together - but well worth it when it came to tasting! It's beautifully rich and creamy and fantastic with a slice of garlic bread.

Pork, Spinach and Mushroom Lasagne

TOP TIPS FOR MAKING THE LASAGNE

  • The lasagne can be frozen so why not make two and freeze one for later.
  • Some halved cherry tomatoes on top would be a nice addition.
  • Serve with a crispy green salad and garlic bread.

OTHER PASTA RECIPES YOU MIGHT LIKE


PORK, SPINACH AND MUSHROOM LASAGNE


Lasagne, Pasta
Pasta
Italian
Yield: 6Pin it

Pork, Mushroom and Spinach Lasagne

prep time: 40 MINScook time: 30 MINStotal time: 70 mins
A yummy lasagne made with three sauces - a pork ragu, cheesy spinach bechamel and creamy mushroom.

ingredients:


  • 375g Lasagne Sheets
  • 50g Parmesan
  • For the Ragu:
  • 1 Onion, chopped
  • 6 Garlic Cloves, chopped
  • 900g Minced Pork
  • 2 Sage Leaves, chopped
  • Pinch of Nutmeg
  • 2 x 400g Tins of Chopped Tomatoes
  • For the Mushroom Sauce:
  • 110g Butter
  • 600g Mushroom, sliced
  • 200ml Double Cream
  • 10 Spring Onions, chopped
  • For the Spinach Sauce
  • 50g Butter
  • 50g Plain Flour
  • 600ml Milk
  • 200g Cheddar, grated
  • 3 TSP English Mustard Powder
  • 200g Spinach, chopped

instructions:


  1. Prepare the Ragu by frying the onion and garlic in a little oil for 5 minutes until soft. Turn the heat up and brown the pork mince before adding the other ragu ingredients. Simmer on low while you make the next sauce.
  2. Make the mushroom sauce by melting the butter in a frying pan and frying the mushrooms until soft and cooked through. Add the double cream and chopped spring onions and simmer on a very low heat while you make the last sauce.
  3. To make the spinach sauce melt the butter in a pan then stir in the flour. Cook for a few minutes before whisking in the milk. Whisk until the sauce thicken then take off the heat and add the cheese, mustard and spinach.
  4. Assemble the lasagne. Butter a large lasagne dish then ladle some spinach sauce to cover the bottom. Lay over the lasagne sheets then spoon over a third of the ragu and then a third of the mushroom sauce and then some more bechamel before the next layer of lasagne sheets. Continue until all the sauce are used (apart from enough spinach bechamel to cover the top). Sprinkle with parmesan and place in the oven for 30 mins (180°c (160°fan)



Beth Sachs
12 Comments

12 comments:

  1. This is an interesting take on a lasagne.

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  2. Great lasagna with an interesting twist.

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  3. woah, three sauces! that does sound like a bit of work

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  4. Beth, Beth, Beth. What can I say except your dinners are just fabulous.

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  5. This is calling my name. I am craving Italian food right now and this looks amazing.

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  6. I love Bake too - I made the vanilla buttercream this week!

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  7. What tweaks did you make compared to the original recipe?

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  8. Hi Garth. Rachel Allen makes a more involved bechamel infusing the milk with bay leaf and onion before using it. I just made a basic one as written.

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  9. Wow Beth, this is absolutely gorgeous. I bet it tastes even better!

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  10. What a great looking lasagne Beth, very comforting for the colder weather we are having!

    Rosie x

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  11. I love Lasagne and this version looks yummy.

    Maria
    x

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