Cranberry and Pork Lasagne
with side salad
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
Allergens:
Egg
•Wheat
•Cereals containing gluten
•Milk
•Sulphites
The quantities provided above are averages only.
Total55 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Onion
2 unit(s)
Garlic
1 unit(s)
Carrot
240 grams
Irish Pork Mince
1 sachet(s)
Dried Oregano
1 pack(s)
Chopped Tomato with Onion & Garlic
200 grams
Fresh Lasagne Sheets
(Contains: Egg, Wheat, Cereals containing gluten May be present: Soya, Mustard)
2 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 sachet(s)
Cranberry Chutney
Not included in your delivery
300 milliliter(s)
Milk
2 tbsp
Flour
2 tbsp
Butter
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3922 kJ
Energy (kcal)937 kcal
Fat38.4 g
of which saturates19.9 g
Carbohydrate98.1 g
of which sugars27 g
Dietary Fiber6.7 g
Protein48.9 g
Salt2.9 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Whisk
•Aluminum Foil
•Pan with Lid
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7
- Halve, peel and chop the onion into small pieces.
- Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Peel and grate the garlic (or use a garlic press).
2
- Place a pan over medium-high heat (no oil).
- Once the pan is hot, fry the mince, garlic, onion and carrot until browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Use a spoon to break it up as it cooks. Season with salt and pepper.
3
- Add the chopped tomatoes, cranberry chutney and oregano.
- Cover and cook for 6-8 mins.
- Season to taste with salt, pepper and sugar.
4
- Meanwhile, place a pot over medium heat with 2 tbsp butter. Once melted, add 2 tbsp flour (per 2P).
- Cook, stirring continuously, 2-3 mins.
- Reduce the heat and add 100ml (per 2P) milk. Stir constantly with a whisk.
- When it is completely absorbed, add another 200ml milk (per 2P).
- Increase the heat and simmer until the sauce thickens, 3-4 mins.
TIP: Add a little more milk if the bechamel is too thick.
5
- Pour a thin layer of mince into an appropriately-sized oven dish and cover with lasagne sheets.
- Pour more mince, a layer of bechamel and sprinkle with a little cheese.
- Repeat until all the ingredients have been used.
- Finish with a final layer of bechamel and a sprinkling of cheese.
- Cover the dish with aluminium foil, then bake for 30-35 mins. When 10 mins of cooking time remain, remove the foil.
6
- Just before serving, toss the salad leaves with the balsamic glaze and a drizzle of oil.
- Season to taste with salt, pepper and sugar.
- Divide the lasagne between plates.
- Serve the salad alongside.
TIP: Let the lasagne cool a little so that it holds together better when cut.
