Recipe

Serves: 6 people | Prep time: 20 mins | Cooking time: 60 mins

Italian | Main

Ingredients

• 500g Pork mince
• 1 Large onion
• 2 Garlic cloves
• 500g Smooth tomato sauce
• 1 tsp Dried oregano
• 35g Tomato purée
• 25ml Olive oil
• 1 Beef stock cube
• 12 Lasagne pasta sheets
• 45g Plain flour
• 60g Butter
• 500ml Semi-Skimmed milk
• 100g Soft cheese
• 1 tsp English mustard
• 50g Grated mature cheddar cheese
• 50g Grated mozzarella cheese
• Sea Salt, white and black pepper, to season
• You will need 1 square baking dish, approx. 20cm x 20cm.

Method

1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Peel, halve and finely chop the onion. Peel and mince the garlic.
3. Heat the oil in a large saucepan, add the onions and garlic and sauté for a few minutes, then add the mince and brown. Add the pasta sauce and crumble over the stock cube. Add the tomato purée, oregano and season with some salt and plenty of black pepper. Bring to the boil, then turn down to a simmer and cook for 20 minutes, without a lid, stirring occasionally.
4. Meanwhile, make the white sauce. In a medium saucepan melt the butter. Then, add the flour and cook for a minute. Gradually add the milk, then add the white pepper and the mustard. Slowly bring to the boil, stirring as you cook. Turn down the heat and cook for a couple of minutes, then whisk in the soft cheese until you have a smooth, thick sauce.
5. Put half the meat mixture in the bottom of the dish, then lay 3 slices of the pasta on top in a line. Layer more meat then 3 more sheets of pasta then the white sauce. Sprinkle over the grated cheese and bake in the oven for 40 minutes until browned.