Eight Bells

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Wednesday, September 27, 2006

Pork & Vegetable Lasagne

This is nice for a change and not as strong as beef lasagne can be. I got to use the first of the late season winter veges that I planted a couple of months ago, the spinach was hand reared by yours truly. This will serve six or in our case two, three times (it always tastes better heated up for lunch the next day).

400g of pork mince
1 medium onion diced
1 tablespoon of oil
3 tins of italian chopped tomatoes
2 courgettes, finely sliced
2 large handfulls of spinach leaves, wilted in boiling water
2 cups of mushrooms, sliced
1 tsp of chicken stock powder
1/2 a teaspoon of bacon stock
1 teaspoon each of dried oregano, parsley and basil
Salt & pepper
2 packets cheese sauce mix made with low fat milk

Cook the onion and pork in the oil till the pork is lightly browned. Add tomatoes, stock, herbs and salt & pepper and cook for around 20 mins. Meanwhile prepare the other ingredients and preheat oven to 180C.
Lightly spray your lasagne dish with oil and spread half the mince mixture on the bottom of the dish. Top with sliced mushrooms and cover with a layer of lasagne sheets. Top the sheets with courgettes, then the spinach and remaining meat sauce. Next add another layer of lasagne, run a knife right around the edge of the dish and pour your cheese sauce over the top. Grate a little cheese over the top, cover with foil and bake for 45 mins low in the oven. Remove foil after 25 mins and continue to cook. Yum.


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