'Meaty' Miso Lasagne
A very easy, comforting lasagne recipe with an Asian twist!
Cooking Instructions
- 1
Heat olive oil in a large pan over medium-high heat.
- 2
Spread beef mince and Chorizo sausages evenly around the pan. Season with a little salt and pepper. Cook, without stirring, for approx. 5 mins.
- 3
Give the beef and chorizo mix a quick stir through. Add leek and carrots, stir occasionally until the meat is cooked through and vegetables begin to soften. Approx. 2-3 mins.
- 4
Add mushrooms and eggplant. Continue cooking, stirring occasionally, until soften. Approx. 5 mins.
- 5
Add passata and stock, and bring to a simmer. Gently stir through miso paste, garlic powder, chilli flakes, dried oregano, star anise, and a little salt and pepper.
- 6
Reduce heat to low, cover, and allow to simmer for approx. 15 mins.
- 7
In the meantime, pre-heat oven to 200 C. Lightly grease a baking dish with olive oil.
- 8
Remove star anise from the sauce. Spread just enough meat sauce to cover the base of the baking dish. Place lasagne sheets on top, followed by a layer of ricotta, then parmesan cheese. Repeat until 3 layers are achieved.
- 9
Cover the baking dish with foil. Bake for 30 mins. Remove foil, and leave in the oven for a further 5 mins.
- 10
Remove from the oven and allow to stand for approx. 10 mins. Divide into individual portions.
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