|30 ml||fresh chillies — 573|
|2||onion — chopped|
|125 ml||fennel — fresh bulb, chopped|
|3 cloves||garlic — cloves, crushed|
|250 g||bacon — chopped|
|500 g||pork mince|
|1 can||plum tomatoes|
|10 ml||fennel — seeds|
|5 ml||dried sage|
|100 ml||fresh Italian parsley — chopped|
|5 ml||lemon — zest only|
|1||pasta — lasagne sheets|
|125 ml||flour — cake|
|10 ml||Dijon mustard|
|125 ml||cheddar cheese — grated|
Preheat oven to 180°C.
Heat the oil and sauté the onion and fennel for a few minutes until they soften. Add the garlic and cook for a minute. Add the bacon and pork mince. Cook over a medium-high heat, stirring continuously until the mixture begins to brown. Break up the mince pieces while you stir.
Add the tomatoes, fennel seeds and sage. Bring to the boil, then reduce the heat and simmer for 20 minutes. Remove from the heat and stir in the parsley and lemon zest. Set aside.
Cheese sauce While the meat is cooking prepare the cheese sauce. Heat the butter in a saucepan until melted. Add the flour and stir over the heat for a minute. Remove from the heat. Add the milk gradually, stirring all the time to prevent lumps. Return to the heat and stir until thickened. Remove from the heat, stir in the mustard and half of the cheese. Season to taste.
Spread a thin layer of pork filling over the bottom of a greased ovenproof dish. Top with a layer of lasagne sheets. Top with a layer of the cheese sauce. Top with lasagne sheets and repeat the layers, ending with cheese sauce. Sprinkle with remaining cheese. Bake in a preheated oven for 40 minutes or until
Text and image source: Ideas magazine
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