Porcini Lasagna with Smoked Tuscan Ragu
Porcini Lasagna with Smoked Tuscan Ragu
Ingredients
For the Smoked Tuscan Ragu
- 4 ounces pancetta, diced
- 1 pound ground beef, 80/20 lean
- 1 onion, medium, finely chopped
- 1 carrot, medium, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 1/2 cup red wine, dry
- 28 ounces crushed tomatoes
- 1 cup beef broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil
For the Italian Porcini Funghi Sauce
- 1/2 ounce dried porcini mushrooms, rehydrated and chopped, reserving liquid
- 8 ounces cremini mushrooms, sliced
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk, warm
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Assembly
- 12 lasagna noodles, oven-ready or cooked al dente
- 12 ounces mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Rehydrate dried porcini mushrooms in 1 cup of hot water for 20 minutes. Strain, reserving the liquid, and chop the mushrooms.
⏱️ 20 min
- 2
For the Smoked Tuscan Ragu: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving rendered fat in the pot.
⏱️ 7 min
- 3
Add ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 8 min
- 4
Stir in chopped onion, carrot, and celery. Cook until softened, about 8-10 minutes. Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 11 min
- 5
Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer until almost evaporated, about 3-5 minutes.
⏱️ 5 min
- 6
Add crushed tomatoes, beef broth, smoked paprika, dried oregano, bay leaf, salt, and pepper. Return the cooked pancetta to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes (or up to 2 hours for richer flavor), stirring occasionally.
⏱️ 30 min
- 7
While the ragu simmers, prepare the Porcini Funghi Sauce: Melt butter in a medium saucepan over medium heat. Add chopped shallot and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute.
⏱️ 4 min
- 8
Add sliced cremini mushrooms and chopped rehydrated porcini mushrooms. Cook until mushrooms release their liquid and start to brown, about 5-7 minutes.
⏱️ 7 min
- 9
Sprinkle flour over the mushrooms and stir for 1 minute. Gradually whisk in the warm milk and the reserved porcini mushroom liquid until smooth. Bring to a gentle simmer, stirring constantly, until the sauce thickens. Stir in grated Parmesan cheese, fresh thyme, salt, and pepper. Remove from heat.
⏱️ 10 min
- 10
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 11
Assemble the lasagna: Spread a thin layer of smoked Tuscan ragu on the bottom of the prepared baking dish. Place a layer of lasagna noodles over the ragu.
⏱️ 5 min
- 12
Spread a layer of porcini funghi sauce over the noodles, then sprinkle with shredded mozzarella and a little Parmesan. Repeat layers: ragu, noodles, porcini sauce, mozzarella, Parmesan. Finish with a layer of noodles, topped generously with remaining ragu, mozzarella, and Parmesan.
⏱️ 10 min
- 13
Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent sticking). Bake for 25 minutes.
⏱️ 25 min•🌡️ 375
- 14
Remove foil and bake for another 20 minutes, or until the top is golden brown and bubbly.
⏱️ 20 min•🌡️ 375
- 15
Let the lasagna rest for 10-15 minutes before slicing to allow it to set.
⏱️ 15 min
- 16
To achieve the 'toasted crust' effect for individual slices: Take a slice of the prepared and rested lasagna. Heat a non-stick pan over medium-high heat. Place the lasagna slice in the dry pan and toast for 3-5 minutes per side until a desirable crust forms. Alternatively, place the slice on a baking sheet.
⏱️ 5 min
- 17
For the final browning: If using the pan-toasted method, transfer the slice to a baking sheet. Top the toasted slice with a little extra smoked Tuscan ragu, porcini funghi sauce, shredded mozzarella, and grated Parmesan. Brown in the preheated oven at 400°F (200°C) for 5-7 minutes, or until cheese is melted and bubbly and the top is lightly browned.
⏱️ 7 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Porcini Lasagna with Smoked Tuscan Ragu
For the Smoked Tuscan Ragu
- 4 ounces pancetta, diced
- 1 pound ground beef, 80/20 lean
- 1 onion, medium, finely chopped
- 1 carrot, medium, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 1/2 cup red wine, dry
- 28 ounces crushed tomatoes
- 1 cup beef broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil
For the Italian Porcini Funghi Sauce
- 1/2 ounce dried porcini mushrooms, rehydrated and chopped, reserving liquid
- 8 ounces cremini mushrooms, sliced
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk, warm
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Assembly
- 12 lasagna noodles, oven-ready or cooked al dente
- 12 ounces mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Rehydrate dried porcini mushrooms in 1 cup of hot water for 20 minutes. Strain, reserving the liquid, and chop the mushrooms.
⏱️ 20 min - 2
For the Smoked Tuscan Ragu: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving rendered fat in the pot.
⏱️ 7 min - 3
Add ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 8 min - 4
Stir in chopped onion, carrot, and celery. Cook until softened, about 8-10 minutes. Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 11 min - 5
Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer until almost evaporated, about 3-5 minutes.
⏱️ 5 min - 6
Add crushed tomatoes, beef broth, smoked paprika, dried oregano, bay leaf, salt, and pepper. Return the cooked pancetta to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes (or up to 2 hours for richer flavor), stirring occasionally.
⏱️ 30 min - 7
While the ragu simmers, prepare the Porcini Funghi Sauce: Melt butter in a medium saucepan over medium heat. Add chopped shallot and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute.
⏱️ 4 min - 8
Add sliced cremini mushrooms and chopped rehydrated porcini mushrooms. Cook until mushrooms release their liquid and start to brown, about 5-7 minutes.
⏱️ 7 min - 9
Sprinkle flour over the mushrooms and stir for 1 minute. Gradually whisk in the warm milk and the reserved porcini mushroom liquid until smooth. Bring to a gentle simmer, stirring constantly, until the sauce thickens. Stir in grated Parmesan cheese, fresh thyme, salt, and pepper. Remove from heat.
⏱️ 10 min - 10
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 11
Assemble the lasagna: Spread a thin layer of smoked Tuscan ragu on the bottom of the prepared baking dish. Place a layer of lasagna noodles over the ragu.
⏱️ 5 min - 12
Spread a layer of porcini funghi sauce over the noodles, then sprinkle with shredded mozzarella and a little Parmesan. Repeat layers: ragu, noodles, porcini sauce, mozzarella, Parmesan. Finish with a layer of noodles, topped generously with remaining ragu, mozzarella, and Parmesan.
⏱️ 10 min - 13
Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent sticking). Bake for 25 minutes.
⏱️ 25 min•🌡️ 375 - 14
Remove foil and bake for another 20 minutes, or until the top is golden brown and bubbly.
⏱️ 20 min•🌡️ 375 - 15
Let the lasagna rest for 10-15 minutes before slicing to allow it to set.
⏱️ 15 min - 16
To achieve the 'toasted crust' effect for individual slices: Take a slice of the prepared and rested lasagna. Heat a non-stick pan over medium-high heat. Place the lasagna slice in the dry pan and toast for 3-5 minutes per side until a desirable crust forms. Alternatively, place the slice on a baking sheet.
⏱️ 5 min - 17
For the final browning: If using the pan-toasted method, transfer the slice to a baking sheet. Top the toasted slice with a little extra smoked Tuscan ragu, porcini funghi sauce, shredded mozzarella, and grated Parmesan. Brown in the preheated oven at 400°F (200°C) for 5-7 minutes, or until cheese is melted and bubbly and the top is lightly browned.
⏱️ 7 min•🌡️ 400