Name: Pasticcio Lasagnette(Messy Lasagna)
Ingredients: 6 pieces imported dry porcini mushrooms; 1/2 c. beef broth; 1 small onion; 1 carrot, washed and scraped; 1 stalk celery, washed and scraped; 2 tbsp. salt; 1/4 c. plus 2 Tbsp. olive oil; 8 tbsp. butter; 1/2 tsp. chopped fresh Italian parsley; 1 1/2 tsp. chopped fresh basil (1/2 tsp. dried); 3 tbsp. dry red wine; 1/4 c. flour; 1/4 lb. Fontina, Mozzarella or other soft cheese, thinly sliced; 1 c. plus 2 Tbsp. heavy cream; salt; pinch of freshly grated nutmeg; pinch of ground ginger; 3/4 c. grated Parmesan cheese; 1 lb. lean chopped beef; 2 tbsp. tomato paste; 2 tbsp. water; freshly ground black pepper; 1 lb. lasagnette (fresh or dried); 3/4 lb. fresh spinach; 1/4 lb. mortadella or ham, thinly sliced

Pasticcio Lasagnette(Messy Lasagna)

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Pasticcio Lasagnette(Messy Lasagna) is an impressive dinner. Made with 6 pieces imported dry porcini mushrooms, 1/2 c. beef broth, 1 small onion, 1 carrot, washed and scraped and 1 stalk celery, washed and scraped, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

Preheat the oven to 375°.

Wash the mushrooms well under lukewarm water, then soak them in beef broth until ready to use. Purée the onion, carrot and celery together in a food processor or blender.

Bring the water and 2 tablespoons of the salt to a boil in a stockpot or kettle over medium heat for the pasta.

Heat 1/4 cup of the olive oil in a saucepan and melt 1 tablespoon of the butter in it.

Add the veggie mixture, parsley and basil. Cook 5 to 6 minutes, stirring or until veggies are softened. Add the red wine and cook until it evaporates, about 2 minutes. Add the beef and mix well with all the other ingredients. Cook over a low heat, stirring occasionally.

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