SPRINGTIME SKILLET LASAGNE

SERVES 4 PREP 20 MINS COOK 40 MINS

• 1 tbsp olive oil

• 1 onion, finely chopped

• 500g pork and veal mince

• 540g jar tomato basil pasta sauce

• 2 x 180g mixed antipasto

• 1 bunch asparagus, trimmed, halved WHITE SAUCE

• 40g butter

• ¼ cup plain flour

• 1½ cups milk

• 4 fresh lasagne sheets

• ½ cup grated parmesan cheese

• ½ cup grated tasty cheese

• mixed salad to serve

1 Preheat oven to 180ºc.

2 In a large (30cm) ovenproof frying pan, heat oil on medium. Saute onion 1 min. Add mince. Brown 4-5 mins, breaking

up lumps. Stir in pasta sauce and bring to 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. Cook, stirring, 1 min. Remove from heat. Mix in milk until smooth. Return to heat. Cook, stirring until sauce boils and thickens. Simmer 3 mins.

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

5 Sprinkle with combined cheese. Bake 25-30 mins until golden. Serve with salad.