Pork, Veal and Fennel Lasagna

Dish Type:Pasta
Cooking Time:40min
Preparation Time:20min

Campbells Product used

Beef

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Ingredients

2 tbs olive oil
2 tsp finely chopped fresh Rosemary
2 medium fennel bulbs, finely diced
2 medium carrots, finely diced
1kg pork & veal mince
1 tsp salt
1 can chopped tomatoes, no added salt
1/3 cup tomato paste, no added salt
2 cups (500ml) Campbell’s Beef Bone Broth
8 gluten free pasta sheets
1 cup reduced-fat grated cheddar cheese

Preparation

Step 1

Heat oil and butter in a large saucepan. Cook rosemary, fennel and carrot for 2 mins or until starting to soften.

Step 2

Add mince and cook for 10 mins. Add salt, tomatoes, tomato paste cook for a further 1-2 mins, add Campbells Bone Broth and simmer for 15-20 mins.

Step 3

Pre-heat oven to 180°C.Layer meat sauce and gluten free pasta sheets (2 layers) into a 3 litre baking dish. Sprinkle over cheese, cover with foil and bake for 25 minutes. Remove foil and bake for a further 15-20 mins.

Step 4

Serve with Radicchio lettuce, balsamic and olive oil dressing.

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