SPRINGTIME SKILLET LASAGNE

SERVES 4 PREP 20 MINS COOK 45 MINS

1 tbsp olive oil 1 onion, finely chopped 500g pork and veal mince 540g jar tomato basil pasta sauce 2 x 180g jars mixed antipasto, drained 1 bunch asparagus, trimmed, halved 4 fresh lasagne sheets ½ cup grated parmesan ½ cup grated tasty cheese chopped parsley leaves, to serve

WHITE SAUCE 40g butter ¼ cup plain flour 1 ½ cups milk

1 Preheat oven to 180°C. 2 In a large (30cm) ovenproof frying pan, heat oil on medium. Cook onion 1 min. Add mince and brown, breaking up lumps, 4-5 mins. Stir in pasta sauce and bring to the boil. Reduce heat to low and simmer 3 mins. Stir antipasto through. Remove from heat. Sprinkle over asparagus.

3 WHITE SAUCE In a small saucepan, melt butter on medium. Add flour and cook, stirring, 1 min. Remove from heat. Mix in milk until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Simmer 3 mins.

4 Place two lasagne sheets over mince mixture, spread ¹/ cup sauce 3 over. Top with remaining lasagne, trimming to fit pan. Spread remaining sauce over.

5 Sprinkle with combined cheeses. Bake 25-30 mins until golden. Sprinkle with parsley, to serve.