Name: NZ Pork & smoked cheese lasagne
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 3 garlic cloves, crushed; 1 carrot, finely chopped; 2 celery stalks, finely chopped; 500g NZ Pork mince; ¼ cup tomato paste; 2 x 400g cans diced tomatoes; ½ cup red wine; 1 tsp sugar; 250g fresh lasagne sheets; 1 cup grated mozzarella; mixed leaves, to serve; BECHAMEL SAUCE; 75g butter; ¼ cup plain flour; 2 cups milk; 1 cup grated smoked cheddar cheese; ½ cup grated parmesan

NZ Pork & smoked cheese lasagne

Smoked cheese and NZ Pork make an irresistible combination in this lasagne with a tasty twist

Serves 6

Prep

20M

Cook

Total

1H 20M

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Ingredients

1 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, crushed

1 carrot, finely chopped

2 celery stalks, finely chopped

500g NZ Pork mince

¼ cup tomato paste

2 x 400g cans diced tomatoes

½ cup red wine

1 tsp sugar

250g fresh lasagne sheets

1 cup grated mozzarella

mixed leaves, to serve

BECHAMEL SAUCE

75g butter

¼ cup plain flour

2 cups milk

1 cup grated smoked cheddar cheese

½ cup grated parmesan

Method

Step 1

Preheat oven to moderate, 180°C. Grease a 12-cup casserole dish.

Step 2

In a large heavy-based frying pan, heat oil on medium. Sauté onion and garlic for 2-3 minutes or until tender. Stir in carrot and celery, cooking for 2-3 minutes or until softened. Increase heat to high. Add NZ Pork mince and cook for 4-5 minutes or until browned. Mix in tomato paste.

Step 3

Stir in tomatoes, wine and sugar, bringing to the boil. Reduce heat to low and simmer for 25-30 minutes or until thickened. Season.

Step 4

BECHAMEL SAUCE In a small saucepan, melt butter on high. Add flour, stirring, for 1 minute. Remove from heat. Gradually stir in milk until mixture is smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Reserve 2/3 cup smoked cheese. Stir remaining into sauce with parmesan. Season.

Step 5

Brush pasta sheets with a little cold water. Spread base of dish with 2 tbsp mince mixture. Arrange one-third of the pasta sheets over mince mixture, trimming to fit. Spoon half remaining mince and one-third bechamel sauce over. Repeat, finishing with pasta.

Step 6

Spread remaining bechamel sauce over pasta. Sprinkle with mozzarella and remaining smoked cheddar.

Step 7

Bake for 30-35 minutes or until bubbling and golden. Rest for 5 minutes. Cut into serving portions and accompany with salad leaves.