Name: Pork and veal lasagne
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 8
Ingredients: 1 tablespoon vegetable or olive oil; 750 gram pork and veal mince; 2 clove garlic, crushed; 800 gram can diced tomatoes; 2 tablespoon tomato paste; 1/3 cup finely shredded basil; 600 gram fresh ricotta; 2 eggs, lightly beaten; 1/2 cup freshly grated parmesan; 6 large lasagne sheets; 1 1/2 cup grated mozzarella cheese; salad leaves, to serve

Ingredients

1 tablespoon vegetable or olive oil

750 gram pork and veal mince

2 clove garlic, crushed

800 gram can diced tomatoes

2 tablespoon tomato paste

1/3 cup finely shredded basil

600 gram fresh ricotta

2 eggs, lightly beaten

1/2 cup freshly grated parmesan

6 large lasagne sheets

1 1/2 cup grated mozzarella cheese

salad leaves, to serve

Method

1.Heat oil in a large deep frying pan over moderately high heat. Add mince and garlic; cook, stirring, for 8-10 minutes or until browned. Add tomato and paste. Bring to the boil. Reduce heat; simmer for 30 minutes or until sauce thickens. Stir in basil.

2.Meanwhile, combine ricotta, egg and parmesan in a medium bowl. Preheat oven to 180°C (160°C fan-forced). Grease a deep 30x20cm ovenproof dish.

3.Cover base of dish with ½ cup mince sauce. Top with 2 lasagne sheets, half the ricotta mixture and a third of the mozzarella. Top with a third of the remaining mince sauce. Repeat layers. Top with remaining lasagne, mince sauce and mozzarella.

4.Bake, covered, for 40 minutes. Uncover; bake for 20 minutes or until tender. Stand for 10 minutes. Serve with salad, or cool to freeze.

To freeze: Wrap portions in 2 layers of plastic food wrap and one of foil. Freeze for up to 3 months. Thaw in fridge overnight.
Note

Woman's Weekly Food

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Ingredients

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