Easiest Way to Cook Yummy Pork Lasagna

Pork Lasagna. Repeat layers twice more, omitting the last layer of lasagne and finishing with the sauce. In an oiled baking dish, add a layer of lasagna noodles, followed by a layer of meat, then a layer of cheese. Repeat these layers, then top with another layer of noodles followed by the white sauce and another layer of cheese.

Spread a layer of the barbeque sauce into the bottom of a large, deep baking dish. Lay enough lasagna noodles over the sauce to cover the bottom of the dish. Spread an even layer of the pulled pork in barbeque sauce over the noodles; top with a layer of the ricotta mixture and the mozzarella and Cheddar cheese mixture. You can have Pork Lasagna using 19 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Pork Lasagna

1. Prepare 250 g of box lasagne sheets.
2. You need 250 g of grated parmesan.
3. You need of Meat Sauce:.
4. It's 50 ml of olive oil.
5. It's 500 g of rindless pork belly, sliced into 2cm strips.
6. It's 600 g of Italian pork sausages, skins removed.
7. It's 3 cloves of garlic, finely chopped.
8. You need 6 of eschalots, finely chopped.
9. You need 800 g of tinned tomatoes.
10. It's 2 sprigs of fresh thyme.
11. It's of Bechamel Sauce:.
12. You need 1 L of milk.
13. It's 2 of sage leaves.
14. You need 1 of small bunch fresh oregano, leaves picked.
15. It's 2 cloves of garlic, crushed.
16. Prepare 1 teaspoon of black peppercorns.
17. You need 80 g of butter, cubed.
18. It's 80 g of plain flour.
19. Prepare of Basil leaves, to serve.

Top the lasagna sheets with half the vegetables and ricotta cheese, cover with two sheets of lasagna. Cook ground pork and beef over medium-high heat until meat is well browned. Remove from heat; stir in pasta sauce and tomatoes. After cooking, pull pork apart with hands and set aside to cool for lasagne.

Pork Lasagna step by step

1. Preheat oven to 180°C..
2. For the meat sauce, heat olive oil in a large saucepan over medium high heat, cook the pork belly, in batches until caramelised. Remove from pan..
3. Break the sausage meat into small pieces, add to the hot pan and cook, stirring until it changes colour. Return the pork belly to the pan, add garlic, eschalots and cook for 5 minutes..
4. Add tomatoes and thyme and cook, stirring occasionally for 45 minutes or until sauce thickens..
5. Remove pork belly pieces and pass through a mincer, or chop finely. Return to pan, season and cook a further 10 minutes..
6. For béchamel sauce, heat milk with sage, oregano, garlic and peppercorns in a large saucepan until simmering..
7. In a separate saucepan, melt the butter over medium heat. Add flour and cook, stirring for 3 minutes, reduce heat to low and cook a further 5 minutes to cook out flour..
8. Remove pan from the heat, strain the milk through a sieve into a jug and pour into the pan, whisking constantly to prevent lumps forming. Return to the heat, season with salt and cook for 10 minutes or until the sauce thickens slightly..
9. To assemble lasagne, lightly oil a 12-cup capacity rectangular baking dish. Ladle a little meat sauce over the base of the dish, cover with one layer of pasta sheets, breaking to fit if necessary..
10. Top with one-third of remaining meat sauce and one-third bechamel sauce. Repeat the layers twice, finishing with bechamel sauce. Sprinkle with remaining parmesan..
11. Bake for 30-40 minutes or until pasta is cooked. Set aside for 15 minutes before serving..
12. Serve the lasagna with fresh basil..

I made this recipe up as I have become intolerant to beef, but I love lasagne. Fry the mince in a large pan until nicely browned. In addition to using the slow-cooked pork barbecue and Sunday gravy in the lasagna, you can serve the leftovers separately. Try the barbecue piled into sandwiches and the gravy served over pasta. Meat lasagna is the perfect Italian comfort food!