Recipe: Delicious Pork Lasagna

Pork Lasagna. Cook ground pork and beef over medium-high heat until meat is well browned. Remove from heat; stir in pasta sauce and tomatoes. In an oiled baking dish, add a layer of lasagna noodles, followed by a layer of meat, then a layer of cheese.

Coarsely grind all whole spices and mix with sugar and salt to form rub. Rub pork butt and cure overnight. Spread a layer of the barbeque sauce into the bottom of a large, deep baking dish. You can cook Pork Lasagna using 19 ingredients and 12 steps. Here is how you cook that.

Ingredients of Pork Lasagna

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

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. Combine ricotta cheese, freshly grated Parmesan cheese and egg in medium bowl. Place pork and beef in a large, deep skillet.

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..

Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Cook noodles according to package directions; drain. Set the oven rack to the middle position. Turn heat to medium-high, add beef and sausage to the pan.