Step-by-Step Guide to Prepare Homemade Pork and Mushroom Lasagna Bake

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Before you jump to Pork and Mushroom Lasagna Bake recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Take the stairs. Rather than riding an elevator, climb up the stairs to the floor you live or work on. While this will be tough to do if you live on or if your job is on a super high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is completely do-able. If you do work on a very high floor, why not get off the elevator a few floors early and walk the rest of the way? So many people choose the elevator over clambering even a single flight of stairs. Even if you only have a single flight to climb, climbing up and down it during the day is a great way to get extra exercise.

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We hope you got benefit from reading it, now let's go back to pork and mushroom lasagna bake recipe. To make pork and mushroom lasagna bake you only need 21 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Pork and Mushroom Lasagna Bake:

1. Provide of Olive oil.
2. Use 1 of onion, chopped.
3. Use 2 of garlic cloves, finely diced.
4. Use 150 g of chorizo, diced.
5. You need 650 g of pork mince.
6. You need 80 ml of marsala wine.
7. Prepare 170 ml of chicken stock.
8. Use 1 box of dried lasagna sheets.
9. You need 100 g of parmesan cheese, grated.
10. Use of White Sauce.
11. You need 100 g of butter.
12. Get 100 g of plain flour.
13. Provide 1.2 ltr of milk.
14. Prepare of Mushroom Mixture.
15. Use 25 g of dried mushrooms.
16. Prepare 120 ml of boiling water.
17. Use 20 g of butter.
18. Provide 1 of onion chopped.
19. Prepare 1 of garlic clove, finely chopped.
20. You need 200 g of mushrooms, chopped.
21. Get 2 tbsp of sage (fresh or frozen).

Steps to make Pork and Mushroom Lasagna Bake:

1. Make the White Sauce: Melt the butter in a saucepan, over a medium heat, add the flour, cook, stirring. Gradually whisk in the milk, continuously whisking until the mixture bubbles and thickens. Simmer, stirring, 2 minutes, season to taste..
2. Make the mushroom mixture: Add the mushroom to a bowl and pour over the boiling water, soak for 5 minutes. Drain, reserve liquid (for the meat mixture), then chop the diced mushrooms finely..
3. Heat the butter in large frying pan, over a medium heat, add the onion and garlic, until the onion softens, but doesn't colour. Add the fresh and dried mushrooms, simmer until the mushrooms are browned. Add the sage, season to taste.
4. Mix two thirds of the white sauce with the mushroom mixture and set both aside..
5. Preheat oven to 200°C. Heat the oil in large frying pan, add the onion, garlic and chorizo, over a medium heat, stir frequently until the onion is softened, but not coloured. Add the pork and cook until browned. Add the marsala, stock and reserved dried mushroom liquid, bring to the boil. Reduce the heat then simmer, uncovered, until reduced by about a third..
6. Line the bottom of a lasagne dish with the pasta sheets. Top with half the mince mixture then half the mushroom mixture, sprinkle with a 1/3 of the parmesan. Repeat with another layer, finishing with more pasta sheets. Spread with white sauce, top with sage, sprinkle with remaining cheese..
7. Bake, uncovered, for 30-40 minutes. Serve piping hot with lots of vegetables..

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