Recipe

Mushroom Pork Lasagna Recipe

	Chefmeow / All my dishes 1 year, 2 months ago Incredible. Incredible. Incredible. I love this recipe. Prep:20m Cook:35m Servings:8	Chefmeow
	italian pasta lasagna pork onions garlic mushrooms tomatoes herby vermouth gruyere ricotta eggs noodles parmesan

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Ingredients

1 pound ground pork

1/2 cup chopped white onion

2 cloves garlic minced

2 cups sliced fresh mushrooms

2 cans seasoned diced tomatoes drained

2 teaspoons Italian seasoning

2 tablespoons butter

4 tablespoons flour

1-1/2 cups milk

3 tablespoons dry vermouth

1-1/2 cup grated Gruyère cheese

1-1/2 cups ricotta cheese

2 eggs lightly beaten

2 tablespoons chopped fresh parsley

8 oven-ready lasagna noodles

2 tablespoons parmesan cheese

Directions

In large fry pan over medium-high heat cook pork until thoroughly cooked then drain fat.

Add onion, garlic and mushrooms.

Cook until vegetables are softened.

Stir in tomatoes and Italian seasoning then remove from heat and set aside.

In medium saucepan over low heat.

Melt butter then stir in flour and cook 1 minute.

Gradually whisk in milk until smooth then bring to boil stirring constantly.

Boil and stir 1 minute or until thickened then remove from heat.

Stir in vermouth and Gruyère cheese then set aside.

In small bowl mix together ricotta cheese, egg and parsley and set aside.

In bottom of ungreased casserole dish spread 1/2 of cheese sauce.

Top with noodles.

Spread with half the Pork mixture, half the ricotta mixture and half of remaining cheese sauce then top with remaining noodles, pork mixture, ricotta mixture and cheese sauce.

Sprinkle with Parmesan cheese and bake at 350 for 35 minutes.

Let stand 10 minutes before cutting.

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