Pork & Ricotta Lasagne
Ingredients
- 500g Otway Pork mince
- 1 tablespoon olive oil
- 1 large brown onion, finely chopped
- 3 garlic cloves, crushed
- 700ml tomato passata (pasta sauce)
- Salt and freshly ground pepper
- 8 sheets (about 350g) fresh egg lasagne sheets (see tip)
- 2/3 cup grated mozzarella
- 1/3 cup finely grated parmesan
- Leafy green salad, to serve
Ricotta cheese sauce ingredients
- 375g tub smooth ricotta
- 1/2 cup milk
- 1 cup finely grated parmesan
- 1 egg
Method
Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring occasionally, for 2-3 minutes until softening.
Add pork and cook, breaking up the mince with a spatula or wooden spoon, for 5-6 minutes or until white.
Stir through tomato passata and bring to the boil. Reduce heat and simmer, stirring occasionally, for 8 minutes or until slightly thickened. Season to taste. Set aside to cool.
Meanwhile, make the ricotta cheese sauce, combine all ingredients in a bowl. Season to taste. Mix until smooth and well combined.
Preheat oven to 200°C. Spread ¾ cup pork mixture over the base of a 30cm x 20cm x 6cm deep baking dish or pan. Top with a layer of lasagne sheets.
Spoon 1/3 of the remaining pork mixture over lasagne. Dollop over a few large spoonfuls (about 1/3 cup) of ricotta cheese sauce. Lightly spread. Cover with another layer of lasagne sheets. Repeat layering 2 more times using pork mixture, lasagne sheets and ricotta cheese sauce. Spread the final layer of lasagne sheets with the remaining ricotta cheese sauce.
Sprinkle with mozzarella and parmesan. Place on a baking tray and bake for 30 minutes or until golden and cooked through. Serve with leafy green salad.
Recipe courtesy of Australian Pork Limited.
