Easter Sunday Lasagne
If you’ve ever wanted to take your lasagne to the next level—here’s your chance.
This rich comfort dish brings together pork, tasty mushrooms, sweet green peas, and béchamel sauce. And, at the heart of it all? Our decadent (but healthy) Mushroom Ragu, adding deep flavor to every bite. We’ll walk you through each step, from browning the pork just right to working with fresh pasta sheets, and layering the lasagne with a trio of cheeses that melts into a gooey-cheesy and delicious symphony of flavors.
It’s hearty, it’s elegant, it’s rustic—and it’s perfect for Sunday dinner.
Serves 3-6
MADE WITH MUSHROOM RAGU
INGREDIENTS:
FOR THE SAUCE
1 lb ground pork (or 1.5 lb of fresh mushrooms)
1 jar Mushroom Ragu
30g dried porcini mushrooms, rehydrated & chopped (reserve the liquid)
1 cup peas
1–2 tbsp extra virgin olive oil
Salt & pepper, to taste
Optional: 1 tsp each of dry oregano, powdered garlic, and black pepper
FOR THE BECHAMEL SAUCE
2 tbsp unsalted butter
3 tbsp all-purpose flour
1 cup whole milk
Pinch of sea salt
Pinch of freshly grated nutmeg
FOR THE ASSEMBLY
Fresh lasagne sheets
Ice water (for shocking pasta)
¾ cup Pecorino Romano, grated
¼ cup Parmigiano-Reggiano, grated
2 cups low-moisture mozzarella, shredded
Image, video & styling by City Saucery
PREPARATION:
1. Make the Pork & Mushroom Sauce:
Heat a large sauté pan over medium-high heat until hot but not smoking.
Add oil if needed, then the ground pork. Let it sear undisturbed for 1–2 minutes to develop that golden crust.
Break up the pork and cook, stirring occasionally, until fully browned, about 7–10 minutes.
Season with salt, pepper, and optional dry herbs.
Add Mushroom Ragu, chopped rehydrated porcini, and peas. Stir to combine.
Lower heat and simmer for 10–15 minutes, allowing flavors to meld.
Add about 1/2 cup of the reserved porcini liquid and simmer 5 more minutes.
Taste and adjust if necessary.
Set aside.
2. Make the Béchamel: (check out the tutorial video here)
In a small saucepan over low heat, melt the butter.
Whisk in the flour and cook for about a minute, whisking constantly—don’t let it brown.
Slowly add the milk in thirds, whisking vigorously after each addition to avoid lumps.
Continue stirring until the sauce thickens to a velvety, spoon-coating consistency.
Season with a pinch of salt and of nutmeg. Set aside.
3. Prep the Pasta Sheets:
Bring a large pot of salted water to a boil.
Working in batches, parboil fresh pasta sheets for 15–20 seconds—just until pliable.
Immediately transfer each batch to an ice water bath to stop cooking.
Lay sheets flat on parchment or clean kitchen towels. Lightly oil between layers if stacking to prevent sticking.
4. Assemble the Lasagne:
Preheat oven to 325°F.
Lightly grease your lasagne dish with olive oil. (We use a 7”x10” dish)
Spread a thin layer of pork-mushroom sauce on the bottom.
Layer pasta sheets to cover, then follow this layering sequence:
Pork-mushroom sauce
A few spoonfuls of béchamel
Sprinkle of Pecorino, Parm, and mozzarella
Repeat until you reach near the top of the dish.
Finish with a final layer of pasta, béchamel, and a generous cheese topping.
5. Bake:
Cover loosely with foil and bake for 30–35 minutes, then uncover and bake for another 10–15 minutes until bubbly and golden on top.
Let rest for at least 15 minutes before slicing—this is non-negotiable if you want clean layers and not lasagne soup.
SAUCY TIP:
Use more sauce than you think—fresh pasta soaks it up.
Resting is crucial—the flavors settle and the structure holds.