Pork & Fennel Lasagne
Pork & Fennel Lasagne

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, pork & fennel lasagne. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pork & Fennel Lasagne is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Pork & Fennel Lasagne is something that I have loved my whole life. They’re nice and they look wonderful.

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To begin with this recipe, we must first prepare a few ingredients. You can have pork & fennel lasagne using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pork & Fennel Lasagne:
  1. Get 750 g pork mince
  2. Make ready 2 large brown onions
  3. Make ready 3 cloves garlic
  4. Take 1 tspn fennel seeds
  5. Make ready 1 tbsp tomato puree
  6. Take 400 g chopped tomatoes
  7. Get 400 g passata
  8. Make ready Salt and pepper
  9. Take Olive oil
  10. Prepare For the topping:
  11. Make ready 250 g mascarpone
  12. Take 3 tbsp milk
  13. Prepare Cheese - I used cheddar, mozzarella and Parmesan
  14. Prepare Pepper
  15. Prepare Basil for garnish

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Steps to make Pork & Fennel Lasagne:
  1. Heat some olive oil in a pan on a medium heat and add the pork mice. Cook for 10 mins until no longer pink. Use a utensil to break the pork into small bits as it cooks. Add the onion and cook for a further 5-10 mins until the onion has softened.
  2. Add the crushed garlic and season with salt and pepper. Stir for 2 mins. Add the fennel seeds and stir. Add the tomato puree and stir. Heat for a further couple of mins.
  3. Add the passata (if using GF lasagne leave a little back) and the chopped tomatoes. Stir to mix.
  4. Lower the heat to the lowest setting. Add a lid to the pan. Leave to simmer for 30-40 mins. Stir occasionally to avoid it sticking to the bottom of the pan.
  5. One the mixture has cooked slowly, start to layer in an oven proof dish. Start with a third of the mixture. Then the lasagne sheets. Repeat two more times. (If you are using GF lasagne sheets add a bit of the remaining Passata to the pasta sheets - adding a layer of liquid will prevent them from being chewy).
  6. Add the mascarpone to another pan with the milk and a generous crack of pepper. Stir on a low heat until all the mascarpone has melted. This only takes a few minutes.
  7. Add the sauce to the lasagne.
  8. Top with cheese (I used a mixture as that’s what I had in the fridge - but use whatever cheese and how much you like). Add a crack of pepper. Cook in the oven at 200c for approx 30 mins or until the cheese has started to colour.
  9. Remove, add the garnish (optional) and serve.

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