Pork, Mushroom and Sage Lasagne

My blogging has fallen victim to lack of time once again.  With school holiday recently occurring, a camping getaway which we as a family thoroughly enjoyed and then of course I have gone on a few road trips from work we seem to fall back into cooking quick and easy favourites, most that have already been blogged.

Today is Anzac Day so a mid week day off to remember the soldiers, past and present, their efforts fighting for world peace and their continuing protection of not only our country but many other countries.

Being home from work meant I could put a little more effort into preparing a Wednesday night meal.  I spotted a version of lasagne in a magazine recently, Women's Weekly Food for Friends, which I instantly knew I wanted to cook.  But also knew that it had to be modified to make it ProPoint friendly.

It took a little manipulating but it has been reduced to 14ppts per serve which is quite good for a rich lasagne. Strangely I didn't miss the tomato flavour of normal lasagne.  Infact this had such a unique flavour I am guessing not only from the sage but from the chorizo sausage as well.  The mushroom and white sauce mixture layered throughout the lasagne added moistness and creaminess.

I have to say like most lasagne this was quite fiddly getting all the elements sorted before putting all together but well worth it in the end.

Pork, Mushroom and Sage Lasagne

(recipe adapted from Women's Weekly Food for Friends)

Serves: 8

ProPoints per Serve: 14

cooking spray

1 small brown onion, diced finely

2 cloves garlic, crushed

1 Chorizo sausage (125grams), finely chopped

500 grams pork mince

500 grams veal mince

1/4 cup marsala

1 cup chicken stock

freshly ground black pepper

6 fresh lasagne sheets (Latina)

100 grams grated reduced fat tasty cheese

12 fresh sage leaves

mushroom mixture

cooking spray

1 small brown onion, diced finely

1 clove garlic, crushed

200 grams button mushrooms, finely sliced

1 tablespoon coarsely shredded fresh sage leaves

salt

freshly ground black pepper

white sauce

30 grams reduced fat butter or margarine

4 tablespoons plain flour

5 cups skim milk

1 teaspoon dijon mustard

Heat a large frying pan coated with cooking spray, add onion, garlic and chorizo,.  Cook, stirring, until onion softens.  Add minces, cook stirring until browned.  Add marsala and stock, bring to the boil.  Reduce heat, simmer, uncovered, until reduced by about a third.

Meanwhile make:

Mushroom mixture: 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.

White Sauce: Melt butter in a non stick saucepan.  Add the flour, cook stirring, until mixture bubbles.  Gradually stir in the milk, cook stirring until mixture boils and thickens.  Stir through dijon mustard and simmer for 2 minutes.

Preheat oven to 180 degrees Celsius.

Spray a large ovenproof dish.

Mix 2 cups of white sauce with mushroom mixture.

Place 1/3 meat mixture in base of dish.  Top with 1/2 of the mushroom mixture.  Top with 2 sheets of lasagne. Repeat using another third of meat mixture and remaining mushroom mixture.  Top with 2 sheets of lasagne.  Spread remaining meat mixture and top with third layer of lasagne sheets.

Spread white sauce over lasagne sheets.  top with sage and sprinkle with cheese.

Bake, uncovered, about 40 minutes or until browned lightly.  Stand for 5 minutes before serving.

(Click here for a printable version of this recipe)