Hero Image Recipe Pork, Veal and Fennel Lasagna

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Pork, Veal and Fennel Lasagna

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

Campbells Product used

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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