Pork & Fennel Lasagne
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 13
125 ml extra-virgin olive oil
1 onion, diced
4 garlic cloves, crushed
2 tbsp fennel seeds
1 tbsp salt
1 tbsp black pepper, freshly ground
1 kg minced pork
200 ml dry white wine
2 × 400 g tins diced tomatoes
500 g instant lasagne sheets
100 g parmesan cheese, freshly grated
2 × 125 g balls fior di latte, sliced
1 handful basil leaves
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Method 8
Preheat the oven to 180°C.
Heat the in a large heavy-based saucepan or casserole dish with a well-fitting lid over medium heat. Add the , and and sauté for about 5 minutes, until the onion has softened. Add the and .
Add the . 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 and simmer for about 3 minutes, until the liquid has reduced by about three-quarters. Add the tinned and bring to the boil. Reduce the heat to low, cover and simmer for 1½ hours.
If using fresh pasta, roll out the dough and cut into lengths to fit a 35 cm x 30 cm baking dish.
To assemble the lasagne, spread enough meat sauce to cover the bottom of the dish. Cover with a layer of , 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 and .
Bake for 35 minutes or until the top is golden brown. Allow to cool for a few minutes before serving.
