Rich Pork Lasagne & Homemade Béchamel
with Radish & Mixed Leaf Salad
- Milk
- Eggs
- Wheat
- Gluten
- Soy
- Cashew
- Eggs
- Milk
- Sesame
- Almond
- Fish
- Wheat
- Gluten
- May contain traces of allergens
A homemade lasagne is always a treat, you can taste the love that goes into it! This one is packed full of flavourful pork mince in a rich Worcestershire and passata sauce. All held together with sheets of delicate pasta and an ooey gooey cheesy béchamel, this dish is sure to be a hit.
Ingredients
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Celery
1 packet
Passata
250 g
Pork Mince
1 packet
Mixed Salad Leaves
1 packet
Fresh Lasagne Sheets
(Contains: Eggs, Wheat, Gluten; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
2
Garlic
1 sachet
Kiwi Spice Blend
1
Radish
1 packet
Worcestershire Sauce
(May be present: Soy, Cashew, Eggs, Milk, Sesame, Almond, Fish, Wheat, Gluten)
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
40 g
butter
(Contains: Milk; )
2 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 cup
milk
(Contains: Milk; )
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Finely chop garlic and celery.
• Grate carrot.
• Slice fresh lasagne sheets in half widthways.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Add celery and carrot and cook until tender, 6-7 minutes.
• Reduce heat to medium, then add Kiwi spice blend and garlic and cook until fragrant, 1 minute.
• Add passata, Worcestershire sauce and the water. Stir to combine and cook until slightly thickened, 1-2 minutes. Season to taste with salt and pepper.
• Heat a medium saucepan over medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute.
• Remove pan from heat, then slowly whisk in the milk. Whisk until smooth.
• Stir through grated Parmesan cheese, then season to taste.
• Spoon roughly a quarter of the pork filling into a baking dish, then top with a fresh lasagne sheet and some shredded Cheddar cheese. Repeat with remaining filling, lasagne sheets and cheese.
• Finish with a final lasagne sheet, then pour over the béchamel sauce.
• Bake lasagne until filling is bubbling and top is golden brown, 20-25 minutes.
• Meanwhile, thinly slice radish into rounds.
• In a large bowl, combine radish, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.
• Divide rich pork lasagne between serving plates.
• Serve with radish and mixed leaf salad. Enjoy!
