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Pork lasagnette

Name: Pork lasagnette
Cook time: 25 min
Yield: 4

with a grape and almond salad

Ready in around 25 mins

RECIPE FACT:

Bologna had 60 km of connecting waterways that made the city resemble Venice many moons ago. Unfortunately, these canals were either blocked up or covered more than half a century ago.

Nutritional Info:

Energy: 3347kj (800Kcal)
Protein: 63g
Carbohydrate: 72g
Fat: 26g
Contains: Gluten, Milk, Egg, Soy, Tree nuts, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°C fanbake. Bring a pot of salted water to the boil.
1. TO COOK THE PORK MINCE:

Trim both ends off the carrots, peel then grate. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot, add the seasoned pork mince and grated carrot then cook for 3-4 mins until browned, using a fork to break any large clumps. Add the Napolitana sauce and bring to a simmer then remove from the heat.
2. TO COOK THE LASAGNETTE:

Remove the lasagne sheets from their packaging and cut into 4 cm strips. Add the lasagne strips gradually to the pot of boiling water and cook for 3-4 mins. Drain into a colander then add to the pan with the pork mince. Gently mix to combine then season with salt and pepper and place into an oven proof dish. Open the pot of cheese sauce and stir with a spoon to loosen, then dollop over the top of the lasagnette. Sprinkle with the lasagnette crumb and cook in the oven for 5 mins.
3. TO PREPARE THE SALAD:

Place the baby cos lettuce and the seedless red grapes in a mixing bowl. When ready to serve pour the herb and almond dressing over, season with salt and pepper and toss gently.
TO SERVE:

Divide the pork lasagnette between plates and serve with the grape salad on the side