Pork, Bacon & Red Wine Lasagne
with Fresh Pasta, Homemade Bechamel & Rocket Salad
A homemade lasagne is always a treat, you can taste the love that goes into it! This one is packed full of flavourful pork mince in a rich red wine-based ragu. All held together with sheets of delicate pasta and an ooey gooey cheesy bechamel, this dish is sure to be a hit.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1 stalk
celery
1
carrot
1 packet
fresh lasagne sheet
(Contains Gluten, Egg; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
pork mince
1 sachet
Aussie Spice Blend
1 packet
passata
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Chicken-Style Stock Powder
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1
tomato
1 packet
Rocket leaves
1 packet
diced bacon
Not included in your delivery
olive oil
¼ cup
water
40 g
butter
(Contains Milk; )
2 tbs
plain flour
(Contains Gluten; )
1 cup
milk
(Contains Milk; )
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic and celery. Grate carrot. • Slice fresh lasagne sheet in half widthways.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince and diced bacon, breaking up with a spoon, until just browned, 3-4 minutes. • Add celery and carrot and cook until tender, 6-7 minutes. • Reduce heat to medium, then add Kiwi spice blend and garlic and cook until fragrant, 1 minute. • Add passata, red wine jus, chicken-style stock powder and the water. Stir to combine and cook until slightly thickened, 1-2 minutes. Season to taste.
• Heat a medium saucepan over medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute. • Remove pan from heat, then slowly whisk in the milk. Whisk until smooth. • Stir through grated Parmesan cheese, then season with salt and pepper.
• Spoon roughly 1/4 of the pork filling into a baking dish, then top with a fresh lasagne sheet and some shredded Cheddar cheese. Repeat with remaining filling, lasagne sheets and cheese. • Finish with a final lasagne sheet, then pour over the cheesy white sauce. • Bake lasagne until filling is bubbling and top is golden brown, 20-25 minutes.
• Meanwhile, thinly slice radish. • In a large bowl, combine radish, rocket leaves, a drizzle of vinegar and olive oil. Season to taste.
• Divide pork, bacon and red wine lasagne between plates. • Serve with rocket salad. Enjoy!