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Pork Mince Lasagne

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1 handfuls handful Basil Leaves Basil Leaf
200 g g Cream Cheese (Filadelfia style) Cream Cheese (Filadelfia style)
300 g g Lasagne Sheets Lasagne Sheet
2 tins tin Chopped Tomatoes Chopped Tomatoes
2 cloves clove Garlic Garlic
1 pinches pinch Pepper Pepper
1 packet packet Pork Mince Pork Mince
1 tbsp tbsp Olive Oil Olive Oil
150 g g Cheese Cheese
1 Eggs Egg
1 pinches pinch Salt Salt

Pork Mince Lasagne

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50 min


  1. Preheat the oven to 180°c.
  2. Fry the mince in a large pan until nicely browned. Add the onions & garlic to the pan with 1tbsp olive oil and continue to fry gently for 10 minutes over a medium heat. Season with salt & pepper.
  3. Next, add the tinned tomatoes. Cook for 15 minutes over a low heat and add the basil leaves.
  4. Spoon the cream cheese into a large bowl and mix with the egg and grated cheddar cheese. Begin to build your lasagne with a layer of the tomato mix, then the lasagne sheets followed by the cream cheese mixture. Keep building layers until the mixture is all used.
  5. Bake for 30 minutes, or until the topping is golden and the lasagne sheets are cooked. Finish with more fresh basil leaves.