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.
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.
