SPRING­TIME SKIL­LET LASAGNE

SERVES 4 PREP 20 MINS COOK 45 MINS

Woman’s Day (Australia) - - Everyday Food -

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.

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