Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pork & fennel lasagne. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Pork & Fennel Lasagne is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Pork & Fennel Lasagne is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have pork & fennel lasagne using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pork & Fennel Lasagne:

1. Get 750 g pork mince
2. Make ready 2 large brown onions
3. Make ready 3 cloves garlic
4. Take 1 tspn fennel seeds
5. Take 1 tbsp tomato puree
6. Make ready 400 g chopped tomatoes
7. Make ready 400 g passata
8. Make ready Salt and pepper
9. Get Olive oil
10. Get For the topping:
11. Make ready 250 g mascarpone
12. Prepare 3 tbsp milk
13. Make ready Cheese - I used cheddar, mozzarella and Parmesan
14. Make ready Pepper
15. Get Basil for garnish

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Steps to make Pork & Fennel Lasagne:

1. Heat some olive oil in a pan on a medium heat and add the pork mice. Cook for 10 mins until no longer pink. Use a utensil to break the pork into small bits as it cooks. Add the onion and cook for a further 5-10 mins until the onion has softened.
2. Add the crushed garlic and season with salt and pepper. Stir for 2 mins. Add the fennel seeds and stir. Add the tomato puree and stir. Heat for a further couple of mins.
3. Add the passata (if using GF lasagne leave a little back) and the chopped tomatoes. Stir to mix.
4. Lower the heat to the lowest setting. Add a lid to the pan. Leave to simmer for 30-40 mins. Stir occasionally to avoid it sticking to the bottom of the pan.
5. One the mixture has cooked slowly, start to layer in an oven proof dish. Start with a third of the mixture. Then the lasagne sheets. Repeat two more times. (If you are using GF lasagne sheets add a bit of the remaining Passata to the pasta sheets - adding a layer of liquid will prevent them from being chewy).
6. Add the mascarpone to another pan with the milk and a generous crack of pepper. Stir on a low heat until all the mascarpone has melted. This only takes a few minutes.
7. Add the sauce to the lasagne.
8. Top with cheese (I used a mixture as that’s what I had in the fridge - but use whatever cheese and how much you like). Add a crack of pepper. Cook in the oven at 200c for approx 30 mins or until the cheese has started to colour.
9. Remove, add the garnish (optional) and serve.

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