Pork and veal lasagne with spinach | Women's Weekly Food
This delicious pork and veal lasagne is a healthy take on the classic Italian pasta dish. It's great for a nutritious family meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 tablespoon olive oil
- 200 grams mushrooms, chopped coarsely
- 1 medium_piece brown onion (150g), chopped finely
- 1 clove garlic, crushed
- 200 grams lean minced (ground) pork and veal mixture (see tips)
- 400 grams canned no-added-salt diced tomatoes
- 1 tablespoon finely chopped fresh oregano
- 1 cup (250ml) skim milk
- 1 1/4 tablespoon cornflour (cornstarch)
- 250 grams frozen chopped spinach, thawed
- 1 fresh lasagne sheet (50g), cut into thirds
- 1/4 cup (25g) grated mozzarella
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