Creamy mushroom Lasagne with Pork Sausage
With Burrata Side Salad- Tarwe
- Ei
- Gluten
- Melk (inclusief lactose)
- Zwaveldioxide en sulfiet
- Gluten
- Haver
- Mosterd
- Soja
- Gerst
- May contain traces of allergens
Ingredients
175 g
Pre-cut mushroom mix
85 g
Fresh lasagne sheets
(Contains: Tarwe, Ei, Gluten May be present: Gluten, Haver, Mosterd, Soja, Gerst)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
1 piece
Garlic
20 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
½ sachet(s)
Hello Umami
1 piece
Pork sausage with marjoram & garlic
½ bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
20 g
Arugula
½ piece
Roma tomato
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
½ sprig
Fresh rosemary
Not included in your delivery
1 tablespoon
Flour
1 tablespoon
[Plant-based] butter
½ tablespoon
Extra virgin olive oil
1 teaspoon
Balsamic vinegar
250 milliliters
[Plant-based] milk
½ tablespoon
[Reduced salt] soy sauce
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Heat a knob of butter in a frying pan over medium-high heat and fry the mushrooms for 5 - 6 minutes. Crush or mince the garlic. Cut open the skin of the sausages and squeeze out the meat in the pan. Add the garlic and fry for along 5 - 6 minutes. In the last minute, add the soy sauce.
Melt another knob of butter in a wok or deep frying pan over medium-high heat, then whisk in the flour. Pour in a third of the milk and whisk continuously to incorporate, then repeat twice more with the rest of the milk so as to make a smooth sauce. Add the rosemary and bring to a boil, then allow to thicken and reduce for 1 - 2 minutes (see Tip). Season the sauce to taste with salt and pepper.
Tip: this technique is known as making a roux. For this, it's important that the quantities are precise; 1 tbsp butter is 15g and 1 tbsp flour is 20g. You can use measuring spoons or a scale as preferred.
Stir in the Hello Umami into the sauce. Add the cooking cream, then season with salt and pepper and cook for 2 - 3 more minutes. Add the mushrooms and meat mixture to the sauce. Grease an oven dish with butter or olive oil. Cut the lasagne sheets as necessary according to the size of the oven dish.
Remove the rosemary from the sauce. Transfer a shallow layer of sauce to the oven dish. Top with lasagne sheets and press down. Top the lasagne sheets with a layer of sauce. Repeat to use all the ingredients, reserving some sauce for the top. Top with a final layer of sauce and scatter over the cheese. Bake the lasagne for 20 - 25 minutes or until golden-brown, then allow to stand for 3 minutes before serving.
Meanwhile, thinly slice the tomato. In a bowl, mix the extra virgin olive oil with the balsamic vinegar and lettuce. Season to taste with salt and pepper.
Serve the lasagne on plates. Serve the salad in a bowl or a serving dish, top with the tomato and burrata, and drizzle the crema di balsamico over.
