Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, pork lasagna. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Pork Lasagna is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Pork Lasagna is something which I’ve loved my entire life. They are nice and they look wonderful.
Ground pork makes classic lasagna even more flavorful and hearty. Lasagna with Spicy Pork Italian SausagePork. Jenn took some leftover slow smoked BBQ pulled pork and made lasagna with it!
To begin with this particular recipe, we have to prepare a few components. You can have pork lasagna using 19 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Pork Lasagna:
- Prepare 250 g box lasagne sheets
- Get 250 g grated parmesan
- Take Meat Sauce:
- Prepare 50 ml olive oil
- Get 500 g rindless pork belly, sliced into 2cm strips
- Get 600 g Italian pork sausages, skins removed
- Make ready 3 cloves garlic, finely chopped
- Make ready 6 eschalots, finely chopped
- Make ready 800 g tinned tomatoes
- Make ready 2 sprigs fresh thyme
- Take Bechamel Sauce:
- Get 1 L milk
- Make ready 2 sage leaves
- Make ready 1 small bunch fresh oregano, leaves picked
- Prepare 2 cloves garlic, crushed
- Take 1 teaspoon black peppercorns
- Prepare 80 g butter, cubed
- Take 80 g plain flour
- Prepare Basil leaves, to serve
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Steps to make Pork Lasagna:
- Preheat oven to 180°C.
- 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.
- 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.
- Add tomatoes and thyme and cook, stirring occasionally for 45 minutes or until sauce thickens.
- Remove pork belly pieces and pass through a mincer, or chop finely. Return to pan, season and cook a further 10 minutes.
- For béchamel sauce, heat milk with sage, oregano, garlic and peppercorns in a large saucepan until simmering.
- 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.
- 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.
- 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.
- 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.
- Bake for 30-40 minutes or until pasta is cooked. Set aside for 15 minutes before serving.
- Serve the lasagna with fresh basil.
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So that is going to wrap it up with this special food pork lasagna recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
