Pork & fennel lasagne

Pork & fennel lasagne

By
From
Alimentari
Serves
8
Photographer
Lauren Bamford

This is the leader of the pack, based on a recipe by chef Chris Kerr who Paul worked with at Benito’s. This lasagne really put our take-home meals on the map. The fennel seed is a delicious addition – it’s fragrant and adds lightness to what is often a heavy meal.

Ingredients

Quantity Ingredient
125ml extra-virgin olive oil
1 onion, diced
4 garlic cloves, crushed
2 tablespoons fennel seeds
1 tablespoon salt
1 tablespoon freshly ground black pepper
1kg minced pork
200ml dry white wine
2 x 400g tins diced tomatoes
1/2 quantity see method for ingredients
or 500g instant lasagne sheets
1/2 quantity see method for ingredients
100g freshly grated parmesan cheese
2 x 125g balls fior di latte, sliced
1 large handful basil leaves

Method

  1. Preheat the oven to 180°C.
  2. Heat the oil in a large heavy-based saucepan or casserole dish with a well-fitting lid over medium heat. Add the onion, garlic and fennel seeds and sauté for about 5 minutes, until the onion has softened. Add the salt and pepper.
  3. Add the pork mince. Fry for 5–7 minutes, breaking up any clumps with a wooden spoon as you go, until the liquid has evaporated and the meat has browned. Stir in the wine and simmer for about 3 minutes, until the liquid has reduced by about three-quarters. Add the tinned tomatoes and bring to the boil. Reduce the heat to low, cover and simmer for 1½ hours.
  4. If using fresh pasta, roll out the dough and cut into lengths to fit a 35 cm x 30 cm baking dish.
  5. To assemble the lasagne, spread enough meat sauce to cover the bottom of the dish. Cover with a layer of pasta, then top with one third of the béchamel. Repeat the layers of meat, pasta and béchamel, ending with a béchamel layer at the top (you should get three layers). Top with the cheese and basil leaves.
  6. Bake for 35 minutes or until the top is golden brown. Allow to cool for a few minutes before serving.
Tags:
alimentari
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