Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, pork & fennel lasagne. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Pork & Fennel Lasagne is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Pork & Fennel Lasagne is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have pork & fennel lasagne using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pork & Fennel Lasagne:

1. Take 750 g pork mince
2. Take 2 large brown onions
3. Make ready 3 cloves garlic
4. Make ready 1 tspn fennel seeds
5. Make ready 1 tbsp tomato puree
6. Take 400 g chopped tomatoes
7. Get 400 g passata
8. Make ready Salt and pepper
9. Make ready Olive oil
10. Make ready For the topping:
11. Take 250 g mascarpone
12. Take 3 tbsp milk
13. Make ready Cheese - I used cheddar, mozzarella and Parmesan
14. Take Pepper
15. Prepare Basil for garnish

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Steps to make Pork & Fennel Lasagne:

1. Heat some olive oil in a pan on a medium heat and add the pork mice. Cook for 10 mins until no longer pink. Use a utensil to break the pork into small bits as it cooks. Add the onion and cook for a further 5-10 mins until the onion has softened.
2. Add the crushed garlic and season with salt and pepper. Stir for 2 mins. Add the fennel seeds and stir. Add the tomato puree and stir. Heat for a further couple of mins.
3. Add the passata (if using GF lasagne leave a little back) and the chopped tomatoes. Stir to mix.
4. Lower the heat to the lowest setting. Add a lid to the pan. Leave to simmer for 30-40 mins. Stir occasionally to avoid it sticking to the bottom of the pan.
5. One the mixture has cooked slowly, start to layer in an oven proof dish. Start with a third of the mixture. Then the lasagne sheets. Repeat two more times. (If you are using GF lasagne sheets add a bit of the remaining Passata to the pasta sheets - adding a layer of liquid will prevent them from being chewy).
6. Add the mascarpone to another pan with the milk and a generous crack of pepper. Stir on a low heat until all the mascarpone has melted. This only takes a few minutes.
7. Add the sauce to the lasagne.
8. Top with cheese (I used a mixture as that’s what I had in the fridge - but use whatever cheese and how much you like). Add a crack of pepper. Cook in the oven at 200c for approx 30 mins or until the cheese has started to colour.
9. Remove, add the garnish (optional) and serve.

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