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Ingredients
| 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 |
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Method
- Preheat the oven to 180°c.
- 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.
- Next, add the tinned tomatoes. Cook for 15 minutes over a low heat and add the basil leaves.
- 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.
- Bake for 30 minutes, or until the topping is golden and the lasagne sheets are cooked. Finish with more fresh basil leaves.
