Lasagna Bianca delle Feste (White Lasagne with Pork and Porcini)

Béchamel

• 900 ml Whole milk
• 70 g Unsalted butter
• 70 g Plain flour
• 1 tsp Fine sea salt
• ½ tsp Black pepper

Filling and assembly

• 30 g Unsalted butter
• 1 medium Yellow onion
• 2 cloves Garlic
• 350 g Mushrooms
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 450 g Minced pork
• 150 ml Dry White Wine
• 120 g Parmesan
• 250 g Lasagna noodles

1. Heat the oven to 190°C (375°F). Finely chop the onion, crush the garlic, and slice the mushrooms.
2. Make the béchamel: warm the milk in a saucepan until steaming but not boiling. In a second saucepan, melt 70 g butter over medium heat, stir in the flour, and cook for 2 minutes until it smells biscuity but has not coloured.
3. Whisk in the warm milk a little at a time until smooth, then simmer gently for 6 to 8 minutes, whisking often, until thick enough to coat the back of a spoon. Season with 1 tsp fine sea salt and 0.5 tsp black pepper, then take off the heat.
4. Melt 30 g butter in a large frying pan over medium-high heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes until soft and lightly golden, then stir in the garlic for 30 seconds.
5. Add the mushrooms and cook for 8 to 10 minutes until their liquid has evaporated and they are starting to brown. Stir in the remaining 1 tsp fine sea salt and 0.5 tsp black pepper.
6. Add the minced pork and cook for 6 to 8 minutes, breaking it up, until no pink remains. Pour in the wine and simmer for 3 to 4 minutes until reduced and glossy.
7. Assemble: spread a thin layer of béchamel in the base of a baking dish. Add a layer of lasagne noodles, then a third of the pork and mushroom mixture, a ladle of béchamel, and a scattering of Parmesan; repeat to make 3 layers, finishing with béchamel and the remaining Parmesan on top.
8. Bake for 35 to 40 minutes until bubbling at the edges and deeply golden on top. Rest for 10 minutes before slicing so the layers set neatly.

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