Pork & Veggie-Loaded 'Lasagne Forever'
with Béchamel Sauce & Parsley
Anybody fancy some lasagne? We know we do! Warm things up with a plate of classic pork lasagne, complete with fresh lasagne sheets and an easy béchamel sauce plus hidden veggies to keep it wholesome. You won't be looking back in anger with this one, you'll be looking forward to dinner instead!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
250 g
Pork Mince
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Zucchini
1 sachet
Aussie Spice Blend
1
Brown Onion
1 packet
Parsley
1 packet
Tomato Paste
1 packet
Fresh Lasagne Sheets
(Contains: Eggs, Gluten, May contain traces of allergens, Milk, Soy, Wheat;)
1
Carrot
1 sachet
Vegetable Stock Pot
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Grate carrot and zucchini. • Finely chop brown onion (see ingredients). Little cooks: Under adult supervision, older kids can help grate the carrot.
• Heat a large frying pan over medium-high heat. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Add carrot, zucchini and onion to the frying pan and cook, tossing, until tender, 7-8 minutes. • Reduce heat to medium, then add Aussie spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Add the brown sugar, water and half the chicken-style stock powder. Stir to combine and cook until slightly thickened, 2-3 minutes. • Remove from heat. Season with pepper.
• While the filling is cooking, heat a medium saucepan over medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute. • Slowly whisk in the milk and remaining stock powder and cook, stirring, until thickened, 1-2 minutes. Season with pepper.
• Spoon roughly one quarter of the filling into a baking dish, then top with a layer of lasagne sheets. Repeat with remaining filling and lasagne sheets. • Finish with a final lasagne sheet, then pour over the bechamel sauce. Sprinkle with Parmesan cheese. • Bake lasagne until golden, 20-25 minutes. Little cooks: Add the finishing touch and sprinkle over the cheese.
• Divide pork and hidden veggie lasagne between plates. • Tear over parsley to serve. Enjoy!
