This traditional lasagne, made with pork and beef mince, makes a fantastic mid-week supper when served with a green salad or garlic bread.
Heat oven to 180°c. In a pan, heat olive oil and fry onion, carrots and celery until soft. Add the minced pork and beef and cook until browned.
Add the wine and cook until wine has reduced down. Add the bay leaf, parsley and chopped tomatoes, stir and simmer without a lid for 40 minutes.
Grease a baking dish with butter. Cover the base with the meat sauce, followed by a layer of pasta sheets, then another layer of bolognaise, a layer of the cheese sauce and a good sprinkling of parmesan cheese. Then repeat – pasta, bolognaise, cheese sauce, parmesan, pasta and finish with layer of cheese sauce and the rest of the parmesan.
Bake in the oven for 30 minutes and serve.
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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