Pork & Creamy Ricotta Lasagna
If you haven't tried a pork lasagna, you're missing out! Swap out the béchamel sauce for this creamy ricotta sauce and try it with pork mince, you won't regret it.
40 minutes
Capable Cooks
4
What you’ll need
INGREDIENTS
- 500g SunPork Fresh Foods Pork Mince
- 1 brown onion, diced
- 2 garlic cloves, crushed
- 400g can tomatoes. crushed
- 2 Tbsp. tomato paste
- 400g tomato passata
- 2 Tbsp. dried Italian herbs
- 250g curly lasagna sheets
- 375g ricotta cheese
- 1 egg, beaten
- 150ml milk
- 1 Tbsp. fresh parsley, chopped
- 100ml milk
- Salt & pepper, to taste
- 250g mozzarella, cheddar & parmesan cheese, mixed
How to make it
- Preheat fan-forced oven to 190⁰C.
- In a large fry-pan over med. heat cook mince, onion and garlic until browned. Add tomatoes, tomato paste, passata and herbs and simmer, stirring occasionally for 10 mins.
- Cook pasta sheets according to pack instructions, drain and rinse in cold water.
- In a bowl, mix ricotta, egg, milk, parsley and season to taste.
- Assemble lasagna by layering meat sauce, pasta sheet and cheese in baking dish. Repeat layers ending with cheese.
- Cover with grated cheese and cover with foil.
- Bake for 25 mins, then remove foil and bake for a further 25 mins or until golden brown.
- Serve and enjoy!
