Pork and oregano LlAasSaAgGnNeE


Sunday Tasmanian - Tassie Living - - WEEKLY PLANNER - with Donna Hay

Us­ing fresh lasagne sheets to speed up cook­ing time, this hearty meal will sat­isfy all.

1 ta­ble­spoon ex­tra vir­gin olive oil £ œ˜ˆœ˜] w˜iÞ V…œ««i` Ó VœÛià }>ÀˆV] VÀÕÅi` nää} «œÀŽ “ˆ˜Vi Ãi> Ã>Ì >˜` VÀ>VŽi` L>VŽ «i««iÀ Î VÕ«Ã ­n{ä}® ̜“>̜ «ÕÀii { ëÀˆ}à œÀi}>˜œ { vÀiÅ >Ã>}˜i ÅiiÌÃ] …>Ûi` £ VÕ« ­™ä}® }À>Ìi` «ÀœÛœœ˜i BECHAMEL SAUCE

{ä} ՘Ã>Ìi` LÕÌÌiÀ ¥ VÕ« ­Îx}® «>ˆ˜ yœÕÀ Ó VÕ«Ã ­xä䓏® “ˆŽ £ VÕ« ­™ä}® }À>Ìi` «ÀœÛœœ˜i ¤ VÕ« ­Óä}® w˜iÞ }À>Ìi` «>À“iÃ>˜

STEP 1 Pre­heat oven to 180°C. Heat oil in a saucepan over medium heat. Add onion and gar­lic and cook for 4 min­utes or un­til soft. Add the pork, salt and pep­per and cook, break­ing up any lumps, for 6 min­utes. Add tomato puree and oregano and bring to a sim­mer. Re­duce heat and cook for 30-40 min­utes or un­til re­duced.

STEP 2 For the bechamel sauce,melt but­ter in a saucepan over medium heat. Add the flour and cook,whisk­ing,for 1 minute or un­til smooth. Slowly add milk and whisk for 2 min­utes or un­til thick­ened. Add pro­volone and parme­san, and whisk.

STEP 3 Place 1 cup of bolog­nese in the base of an oven­proof dish. Top with 2 lasagne sheets, trim­ming to fit. Re­peat lay­er­ing with the re­main­ing bolog­nese and lasagne sheets, fin­ish­ing with lasagne sheets. Top with the bechamel sauce and sprin­kle with the pro­volone.

STEP 4 Cook for 45 min­utes or un­til golden. Set aside for 15 min­utes to cool slightly be­fore serv­ing. Serves 4–6.

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