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Pork and veal lasagne
Pork and veal lasagne
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Budget-friendly lasagne ready in 1 hour and freezer-safe.
Ingredients:
  • 36.40 gm olive oil
  • 300g button mushrooms, thickly sliced
  • 350g pork and veal mince
  • 500g jar napolitana pasta sauce
  • 1/2 x 375g packet (4 sheets) fresh lasagna
  • 530g jar pasta bake bechamel lasagne sauce
  • 165.00 ml grated pizza cheese
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced and grease a 6 cup-capacity, 5cm-deep, 17cm x 28cm (base) baking dish.
  • In a hot frying pan, sauté mushrooms in oil for about 6 minutes until they are tender and the liquid has evaporated. Then, transfer them to a bowl.
  • Using a wooden spoon, sauté the mince until browned and cooked through, for 3 to 4 minutes. Stir in the napolitana sauce, then bring to a boil. Simmer for an additional 3 minutes until heated through. Season with salt and pepper to taste.
  • Spread one-third of the mince mixture in the dish. Place one lasagne sheet on top and trim to fit. Then layer with half of the remaining mince mixture and 1/2 cup of bechamel sauce. Add another lasagne sheet, trimming to fit, and top with mushrooms and another 1/2 cup of bechamel sauce. Add one more lasagne sheet, the rest of the mince mixture, and another 1/2 cup of bechamel sauce. Finish with the last lasagne sheet, remaining bechamel sauce, and a sprinkle of cheese.
  • Bake for 30 minutes until pasta is tender and cheese is golden brown. Let it stand for 10 minutes before serving.

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