Pork and veal lasagne

The secret to our delicious lasagne is the pork and veal mince in the meat sauce, which gives it a balanced and rich flavour. The ricotta in our white sauce gives it an extra creaminess and lusciousness without the guilt.





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.

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