5 lasagna per day
Ingredients
Instructions
- 1 large leek, thinly sliced
- 500 g lean ground pork
- 3 garlic cloves, crushed
- 1 teaspoon dried oregano leaves
- 400 g crushed tomatoes
- 3 tablespoons of tomato paste
- 2 zucchini, grated
- 1 carrot, grated
- 100 g baby spinach
- 400 g tinned lentils, rinsed and drained
- 6 (250g) fresh lasagne sheets, cut to fit
- Small basil leaves, for serving
- Bechamel
- 40 g of butter
- 1 1/2 tablespoons plain flour
- 560 ml (2 1/4 cups) milk
- pinch of nutmeg
- 175 g (1 3/4 cup) grated processed cheese 4
- Preheat the oven to 180C/160C convection heat. Butter a 5cm x 21cm x 31cm baking dish. Heat the oil in a large heavy-bottomed skillet over medium-high heat. Add the leek. Cook, stirring, for 2 to 3 minutes or until softened. Add ground pork. Cook, breaking up lumps with a wooden spoon, for 3 to 4 minutes or until hash is golden brown.
- Add garlic, oregano, tomatoes and paste. Cook 3 minutes. Stir in zucchini and carrot. Cook for 1 minute. Add spinach leaves and stir until wilted. Stir in the lentils. Season well and remove from heat.
- To make the béchamel, melt the butter in a medium saucepan over medium heat. Add the flour. Cook, stirring, for 1 minute. Remove the saucepan from the heat. Whisk the milk until smooth. Return the saucepan to the heat, whisk until the sauce boils and thickens. Remove from fire. Add nutmeg and 1/2 cup cheese. Season with salt and pepper.
- To assemble the lasagna, spread 1/3 of the pork mixture onto the base of the prepared dish. Top with 2 of the trimmed lasagna sheets in a single layer. Add half of the remaining pork mixture. Top with 2 more lasagne sheets trimmed in a single layer. Repeat with remaining pork mixture and lasagna sheets.
- For the bechamel sauce over the lasagna. Sprinkle with remaining cheese. Bake for 45 to 50 minutes or until golden brown and cheese is bubbly. Garnish with basil leaves. Serve.
5 lasagna per day
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