Pasticcio Lasagnette(Messy Lasagna)
A rich and hearty layered pasta dish featuring tender beef, aromatic vegetables, soaked porcini mushrooms, and creamy cheese, perfect for comforting family dinners.
Ingredients
- 6 pieces imported dry porcini mushrooms
- 1/2 cup beef broth
- 1 small onion ⓘ
- 1 carrot ⓘ
- 1 stalk celery ⓘ
- 2 tablespoons salt ⓘ
- 1/4 cup plus 2 tablespoons olive oil ⓘ
- 8 tablespoons butter ⓘ
- 1/2 teaspoon chopped fresh Italian parsley ⓘ
- 1 1/2 teaspoons chopped fresh basil ⓘ
- 3 tablespoons dry red wine ⓘ
- 1/4 cup flour ⓘ
- 1/4 pound Fontina cheese ⓘ
- 1/4 pound Mozzarella cheese ⓘ
- 1 cup plus 2 tablespoons heavy cream ⓘ
- salt ⓘ
- pinch of freshly grated nutmeg ⓘ
- pinch of ground ginger ⓘ
- 3/4 cup grated Parmesan cheese ⓘ
- 1 pound lean chopped beef ⓘ
- 2 tablespoons tomato paste ⓘ
- 2 tablespoons water
- freshly ground black pepper ⓘ
- 1 pound lasagnette
Instructions
- Preheat the oven to 375°F.
- Wash the mushrooms well under lukewarm water, then soak them in beef broth until ready to use. Puree the onion, carrot, and celery together in a food processor or blender.
- Bring water and 2 tablespoons of salt to a boil in a stockpot or kettle over medium heat for the pasta.
- Heat 1/4 cup of olive oil in a saucepan and melt 1 tablespoon of butter in it.
- Add the vegetable mixture, parsley, and basil. Cook for 5 to 6 minutes, stirring until the vegetables are softened.
- Add the red wine and cook until it evaporates, about 2 minutes.
- Add the chopped beef and mix well with all the other ingredients. Cook over low heat, stirring occasionally.
- In a separate saucepan, melt 8 tablespoons of butter, then stir in 1/4 cup of flour to make a roux.
- Gradually add 1 cup plus 2 tablespoons of heavy cream, stirring constantly until smooth.
- Season the sauce with salt, a pinch of freshly grated nutmeg, and a pinch of ground ginger.
- Stir in 3/4 cup of grated Parmesan cheese.
- Cook the lasagnette in the boiling salted water until just tender, then drain.
- Add the soaked porcini mushrooms and their broth, chopped fresh spinach, and the beef mixture to the cooked pasta.
- Layer the mixture with slices of soft cheese (Fontina or Mozzarella) in a baking dish.
- Bake in the preheated oven for about 30 minutes until bubbly and golden on top.
Tips & Substitutions
For a richer flavor, consider using homemade beef broth instead of store-bought. You can substitute the Fontina cheese with Gruyère for a different taste. If you don't have lasagnette, any short pasta like penne or rigatoni can work. Adding sautéed spinach enhances the dish's nutrition and flavor. For a vegetarian option, replace the beef with mushrooms or a mixture of vegetables.
Serving Suggestions
This Pasticcio Lasagnette pairs beautifully with a crisp green salad and garlic bread. A light red wine, such as Chianti or Pinot Noir, complements the flavors nicely. For a complete meal, serve with Italian recipes like a side of roasted vegetables or a classic Caesar salad to balance the richness of the lasagna.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil to retain moisture and warm it in a 350°F oven for about 20 minutes, or until heated through. You can also microwave individual portions, but be sure to cover them to avoid drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Pasticcio Lasagnette(Messy Lasagna) contains roughly 773 calories, with 13g protein, 64g carbohydrates, and 54g fat. It is an excellent source of dietary fiber (41% of the Daily Value), iron (36% of the Daily Value), and protein (27% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1538mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the lasagna in advance. Assemble the layers in a baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven. This helps ensure even cooking.
What can I use instead of heavy cream?
If you're looking for a lighter alternative, you can use half-and-half or a combination of milk and Greek yogurt. However, the texture and richness will be different. For dairy-free options, try coconut cream or cashew cream, which can provide a creamy consistency.
Can I freeze the lasagna?
Yes, this lasagna freezes well. After baking, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).