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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
There is no meal more comforting than a lasagne. Mix it up with this recipe which uses fresh New Zealand pork mince.
1 Tbsp olive oil
1 onion, finely diced
2 cloves garlic, crushed
3 cups tomato puree
1 tsp oregano, chopped
1 tsp basil, chopped
1 cup water
1 packet dried lasagne sheets
1 cup grated parmesan or mozzarella cheese
Béchamel Sauce
40g butter
½ cup flour
2 cups milk
1 ½ cups grated parmesan or mozzarella cheese
1 Tbsp olive oil
1 onion, finely diced
2 cloves garlic, crushed
3 cups tomato puree
1 tsp oregano, chopped
1 tsp basil, chopped
1 cup water
1 packet dried lasagne sheets
1 cup grated parmesan or mozzarella cheese
Béchamel Sauce
40g butter
½ cup flour
2 cups milk
1 ½ cups grated parmesan or mozzarella cheese
Preheat oven to 180℃
Heat some oil in a large saucepan and fry the onion and garlic until soft. Add the New Zealand pork mince, season with salt and pepper, and cook for 15 minutes.
Add the tomato puree, basil leaves, oregano leaves and water and bring to a simmer. Reduce the heat and cook covered for 1 hour. Set the bolognese sauce aside to cool.
Melt the butter in a saucepan over medium heat. Add the flour and cook, whisking, until smooth. Gradually add the milk and whisk for 2 minutes or until smooth and thick. Add the cheese and whisk to combine.
Spread some of the bolognese sauce onto the bottom of a baking dish. Place down 2 lasagne sheets, before topping with more bolognese sauce. Add additional layers of lasagne sheets and bolognese sauce until the baking dish is full – ending with lasagne sheets. Top with béchamel sauce and sprinkle with more parmesan or mozzarella cheese.
Place the lasagne in the oven and cook for 45 minutes.
Set aside to cool slightly before serving.
There is no meal more comforting than a lasagne. Mix it up with this recipe which uses fresh New Zealand pork mince.
800g New Zealand pork mince
1 Tbsp olive oil
1 onion, finely diced
2 cloves garlic, crushed
3 cups tomato puree
1 tsp oregano, chopped
1 tsp basil, chopped
1 cup water
1 packet dried lasagne sheets
1 cup grated parmesan or mozzarella cheese
Béchamel Sauce
40g butter
½ cup flour
2 cups milk
1 ½ cups grated parmesan or mozzarella cheese
Preheat oven to 180℃
Heat some oil in a large saucepan and fry the onion and garlic until soft. Add the New Zealand pork mince, season with salt and pepper, and cook for 15 minutes.
Add the tomato puree, basil leaves, oregano leaves and water and bring to a simmer. Reduce the heat and cook covered for 1 hour. Set the bolognese sauce aside to cool.
Melt the butter in a saucepan over medium heat. Add the flour and cook, whisking, until smooth. Gradually add the milk and whisk for 2 minutes or until smooth and thick. Add the cheese and whisk to combine.
Spread some of the bolognese sauce onto the bottom of a baking dish. Place down 2 lasagne sheets, before topping with more bolognese sauce. Add additional layers of lasagne sheets and bolognese sauce until the baking dish is full – ending with lasagne sheets. Top with béchamel sauce and sprinkle with more parmesan or mozzarella cheese.
Place the lasagne in the oven and cook for 45 minutes.
Set aside to cool slightly before serving.
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