Ground Pork and Mozzarella Lasagna

Course Main Dishes
Prep. Time 20 mins
Cooking Time 50 mins
Yields 6 servings Preparation
 What You Need 3 tbsp (42.6 g) 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 (28.4) butter
1 cup (250 ml) Bechamel sauce
1 cup (224 g) tomato sauce
6 slices Canadian Mozzarella cheese

Bechamel Sauce:
1 tbsp (14.2) butter
2 tsp (10 ml) onion, finely minced
2 tbsp (20 g) flour
1 1/2 cups (375 ml) milk, scalded
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) ground white pepper
Pinch of nutmeg


Instructions 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 (42.6) 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).


Per serving Energy: 769 Calories
Protein: 34 g
Carbohydrate: 72 g
Fat: 38 g
Calcium: 23 % / 250 mg