This is the Ready Chef Lasagne Pork & Beef.
It consisted of 46% ragu sauce, 10% beef, 10% pork, along with carrot, onion, and celery. The preparation involved baking for 55 minutes in a fan-forced oven preheated to 170°C.
We had previously tried the “beef bolognese” predecessor, which comprised 100% beef. However, this blend of pork with beef, reminiscent of traditional bolognese recipes, did not elevate the dish. Unfortunately, both the pasta and ragu continued to lack depth and flavour. The lasagne predominantly tasted of thick pasta sheets, albeit cooked to a tender texture, with hints of tomato and garlic and an overwhelming paprika flavour. There was a noticeable absence of meaty flavour. While the bechamel was standard, its presence was not required to provide relief from the usual tangy richness found in tomato and meat sauce, resulting in a monotonous taste akin to more pasta. Moving forward, we’ll stick to our trusted favourite, Pasta Master.
This Ready Chef Lasagne Pork & Beef contained 1.9 kg. It was produced in Australia and purchased in Sydney, Australia in 2024.