Pork and Aubergine Lasagne
with pesto and mozzarella
Drumroll please... here comes a real family hit! The simple, fresh preparation makes this a definite favourite for everyone. Thanks to large portions and child-friendly veg, this recipe is pretty delicious. Ready, set, go!
Tags:
Family Friendly
Allergens:
Egg
•Wheat
•Cereals containing gluten
•Milk
The quantities provided above are averages only.
Total50 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Irish Pork Mince
30 grams
Green Pesto
200 grams
Fresh Lasagne Sheets
(Contains: Egg, Wheat, Cereals containing gluten May be present: Soya, Mustard)
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Carrot
1 unit(s)
Aubergine
110 grams
Creme Fraiche
(Contains: Milk)
2 sachet(s)
Beef Stock
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
½ sachet(s)
Italian Herbs
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)3644 kJ
Energy (kcal)871 kcal
Fat42.1 g
of which saturates17.5 g
Carbohydrate81.1 g
of which sugars18.2 g
Dietary Fiber7.9 g
Protein43.2 g
Salt7.3 g
Potassium236.3 mg
Calcium11.3 mg
Iron0.6 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
•Aluminum Foil
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim and grate the carrot and aubergine.
- Place a pan over medium-high heat (no oil).
- Once the pan is hot, fry the mince, aubergine, carrot and half the sachet of Italian herbs (use all for 4P and 6P) until browned, 5-6 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.
2
- Meanwhile, mix the creme fraiche, half the stock, cheese and 100ml water (per 2P) in a bowl.
- Add the chopped tomatoes and remaining stock to the mince.
- Cover and cook for 6-8 mins. Season to taste with salt, pepper and sugar.
3
- Pour a thin layer of mince into an oven dish and cover with lasagne sheets.
- Pour more mince and then a layer of creme fraiche and cheese mix.
- Repeat until all the ingredients are used up and finish with a layer of the cheese and creme fraiche mix.
- Cover the dish aluminium foil, then bake for 30-35 mins, or until the tip of a knife goes easily into the pasta.
- Remove the foil for the final 10 mins.
4
- Divide the lasagne between plates.
- Spoon the pesto over the top.
TIP: Let the lasagna cool a little so that it holds together better when cut.
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