Name: Pork and veal lasagne
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: Lasagne; 1 tablespoon olive oil; 1 onion (150g), chopped; 2 clove garlic, crushed; 1 kilogram (2 pounds) minced (ground) pork and veal; 575 gram (1¼ pounds) bottled tomato pasta sauce; 800 gram (1½ pounds) canned diced tomatoes; 2 tablespoon chopped fresh oregano; 2 tablespoon chopped fresh basil; 2 tablespoon chopped fresh flat-leaf parsley; 80 gram (2½ ounces) butter; 1/2 cup (75g) plain (all-purpose) flour; 3 cup (750ml) milk; 1 1/4 cup (250g) fresh ricotta; 1/2 cup (40g) grated parmesan; 375 gram (12 ounces) instant lasagne sheets; 1 1/2 cup (125g) grated cheddar

Ingredients

Lasagne

1 tablespoon olive oil

1 onion (150g), chopped

2 clove garlic, crushed

1 kilogram (2 pounds) minced (ground) pork and veal

575 gram (1¼ pounds) bottled tomato pasta sauce

800 gram (1½ pounds) canned diced tomatoes

2 tablespoon chopped fresh oregano

2 tablespoon chopped fresh basil

2 tablespoon chopped fresh flat-leaf parsley

80 gram (2½ ounces) butter

1/2 cup (75g) plain (all-purpose) flour

3 cup (750ml) milk

1 1/4 cup (250g) fresh ricotta

1/2 cup (40g) grated parmesan

375 gram (12 ounces) instant lasagne sheets

1 1/2 cup (125g) grated cheddar

Method

Lasagne

1.Heat oil in a large saucepan over medium heat; cook onion and garlic, stirring 5 minutes or until soft. Add minced pork and veal; cook, stirring until browned. Stir in pasta sauce and tomatoes; simmer, uncovered, 40 minutes, stirring occasionally, until mixture is thickened. Stir in herbs.

2.Melt butter in a medium saucepan over low-medium heat, add flour; cook, stirring until bubbling. Gradually stir in milk; stir until sauce boils and thickens. Remove from heat, whisk in ricotta and parmesan

3.Preheat oven to 180°C/350°F.

4.Oil a 3-litre (12-cup) ovenproof dish. Cover base with one-third of the lasagne sheets; top with half the mince mixture and ¹/³ cup of the ricotta mixture. Repeat layers. Top with remaining lasagne sheets and ricotta mixture; sprinkle with cheddar.

5.Bake lasagne, covered with greased foil, 30 minutes. Remove foil; bake a further 25 minutes or until hot. Stand 10 minutes before cutting.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Lasagne

Related stories

About your privacy