Ground Pork and Mozzarella Lasagna
This is the Ground Pork and Mozzarella Lasagna recipe.
- Prep: 20 min
- Cooking: 50 min
Ingredients
- 3 tbsp (45 mL) butter
- 1 onion chopped
- 1 lb (500 g) lean ground pork
- 1 tsp (5 mL) oregano
- 2 clove garlic minced
- 1 tbsp (15 mL) basil
- 1/4 cup (60 mL) chili sauce
- Salt
- Pepper to taste
- 1 lb (500 g) 1 package rippled lasagna pasta
- 2 tbsp (25 mL) butter
- 1 cup (250 mL) Bechamel sauce
- 1 cup (250 mL) tomato sauce
- 6 slices Canadian Mozzarella cheese
- Bechamel Sauce
- 1 tbsp (15 mL) butter
- 2 tsp (10 mL) onion finely minced
- 2 tbsp (25 mL) flour
- 1 1/2 cups (375 mL) milk scalded
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) ground white pepper
- of nutmeg
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Bechamel Sauce :
In a saucepan, melt butter and cook onion over very low heat until soft. Stir in the flour and cook the roux until it is foamy and is just beginning to color. Add the milk, whisking constantly, until the mixture is thick and smooth. Stir in remaining ingredients and simmer sauce over very low heat for about 20 minutes. Strain sauce before using.
Lasagna :
Heat 3 tbsp (45 mL) of butter in pan and cook onion for 3 to 4 minutes. Add ground pork, oregano, garlic and basil and cook for 5 to 6 minutes. Add chili sauce, mix thorougly, season with salt and pepper and cook, covered, for 3 to 4 minutes. Let mixture cool.
Blanch lasagna in salted water. Butter 9 x 13 inches (23 x 33 cm) ovenproof dish. Layer lasagna, Bechamel sauce, meat mixture and tomato sauce, ending with pasta. Top with Canadian Mozzarella and bake in oven for 30 to 35 minutes, at 300 °F (150 °C).
Tips
Nutritional information
Per serving| Energy: | 769 Calories |
| Protein: | 34 g |
| Carbohydrate: | 72 g |
| Fat: | 38 g |
| (% DV*) | |
|---|---|
| Calcium: | 23 % / 250 mg |
