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Pork, veal and lentil lasagne
Pork, veal and lentil lasagne
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Simplify your weeknights with a comforting make-ahead lasagna.
Ingredients:
  • 200g button mushrooms, sliced
  • 18.20 gm olive oil
  • 1 medium brown onion, finely chopped
  • 500g pork and veal mince
  • 250.00 ml red lentils, rinsed, drained
  • 680ml bottle passata sauce
  • 382.50 gm chicken style liquid stock
  • 20.00 ml chopped fresh basil leaves
  • 4 fresh lasagne sheets
  • Green salad, to serve
  • 60g butter
  • 82.50 ml plain flour
  • 1158.75 gm milk
  • 250.00 ml grated tasty cheese
  • 125.00 ml grated parmesan
Instructions:
  • Heat oil in a large deep frying pan over high heat. Add onion, garlic, and mushroom and cook for 6 minutes, stirring occasionally, until tender and liquid has evaporated.
  • Add the ground meat and cook while breaking it up with a wooden spoon for 5 minutes until it's browned. Mix in the lentils, sauce, and stock. Bring to a boil, then lower the heat to simmer for 25 to 30 minutes until the mixture thickens and the lentils are tender. Stir in the fresh basil and season with salt and pepper to taste.
  • To start the Bechamel sauce, melt butter in a saucepan over medium-high heat until it foams. Stir in flour and cook for 1 to 2 minutes until it bubbles. Remove from heat and gradually whisk in milk until smooth.
  • Return the pan to the heat and continue cooking while stirring for 10 to 12 minutes until the mixture reaches a boil and thickens. Remove from the heat and gently stir in the cheeses.
  • Preheat your oven to 200C (180C fan-forced) and generously grease an 8-cup baking dish.
  • In the prepared dish, layer half of the mince mixture followed by 1/3 of the bechamel sauce. Place 2 lasagne sheets on top, trimming as needed. Add the remaining mince mixture and then spoon over half of the remaining bechamel sauce. Top with the rest of the lasagne sheets, trimming as needed, and finish with the remaining bechamel sauce. Bake for 30 minutes until pasta is tender and the top is golden. Allow to stand for 10 minutes before serving with a side salad.

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