Pork Lasagne

Pork Lasagne
ProPoints per recipe 29
ProPoints per serving 7
Serves 4
Freezable


350g (12oz) lean pork mince
1 large onion, chopped
2 carrots, peeled & grated
2 garlic cloves, crushed
700g jar passata (with herbs if possible)**
75g (2 3/4oz) lasagne sheets
100 ml (3 ½ fl oz) half fat crème fraiche
25g (1 oz) parmesan cheese, grated

** if using plain passata add 2 teaspoons of Italian mixed herbs

You will need a 2.5 litre (4 ½ pint) deep square or rectangular overproof dish

Heat large non stick frying pan until hot. Add pork mince & stir fry over high heat for 5 mins until browned. Add onion & cook for another 3 mins

Stir in carrots & garlic & continue cooking over a lower heat for about 5 mins until carrot is soft. Stir in 500g of the passata (& herbs), bring to the boil & remove from heat.

Preheat oven to gas mark 6/ 200°C/fan oven 180°C.

Spoon a third of the meat mixture into the dish top with a layer of lasagne & repeat twice more, ending with the final lasagne sheets. Pour over the remaining passata.

Mix the crème fraiche with 2 tablespoons of warm water & spread over the top. Scatter over the cheese & season with ground black pepper & bake for 45-50 mins until golden & bubbling.