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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!
Smoked cheese and NZ Pork make an irresistible combination in this lasagne with a tasty twist
1 Tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1 carrot, finely chopped
2 celery stalks, finely chopped
¼ c tomato paste
2 x 400g cans diced tomatoes
½ c red wine
1 tsp sugar
250g fresh lasagne sheets
1 c grated mozzarella
Mixed leaves, to serve
BECHAMEL SAUCE
75g butter
¼ c plain flour
2 c milk
1 c grated smoked cheddar cheese
½ c grated Parmesan
1 Tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1 carrot, finely chopped
2 celery stalks, finely chopped
¼ c tomato paste
2 x 400g cans diced tomatoes
½ c red wine
1 tsp sugar
250g fresh lasagne sheets
1 c grated mozzarella
Mixed leaves, to serve
BECHAMEL SAUCE
75g butter
¼ c plain flour
2 c milk
1 c grated smoked cheddar cheese
½ c grated Parmesan
Preheat oven to moderate, 180°C. Grease a 12-cup casserole dish.
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, cook 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.
Stir in tomatoes, wine and sugar, bringing to the boil. Reduce heat to low and simmer for 25-30 minutes or until thickened. Season.
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.
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 over. Repeat, finishing with pasta.
Spread remaining bechamel over pasta. Sprinkle with mozzarella and remaining smoked cheddar.
Bake for 30-35 minutes or until bubbling and golden. Rest for 5 minutes.
Cut into serving portions and accompany with salad leaves
Smoked cheese and NZ Pork make an irresistible combination in this lasagne with a tasty twist
500g pork mince
1 Tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1 carrot, finely chopped
2 celery stalks, finely chopped
¼ c tomato paste
2 x 400g cans diced tomatoes
½ c red wine
1 tsp sugar
250g fresh lasagne sheets
1 c grated mozzarella
Mixed leaves, to serve
BECHAMEL SAUCE
75g butter
¼ c plain flour
2 c milk
1 c grated smoked cheddar cheese
½ c grated Parmesan
Preheat oven to moderate, 180°C. Grease a 12-cup casserole dish.
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, cook 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.
Stir in tomatoes, wine and sugar, bringing to the boil. Reduce heat to low and simmer for 25-30 minutes or until thickened. Season.
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.
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 over. Repeat, finishing with pasta.
Spread remaining bechamel over pasta. Sprinkle with mozzarella and remaining smoked cheddar.
Bake for 30-35 minutes or until bubbling and golden. Rest for 5 minutes.
Cut into serving portions and accompany with salad leaves
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