Slow roast pork and mushroom lasagne

Recipes / Meat

Turn leftover roast pork into this hearty family lasagne.

Recipe «Slow roast pork and mushroom lasagne» presented in category Recipes / Meat, to prepare this dish you will need no more 1:10 minutes. To make this dish at home by prescription from the author sheff would need: 1 1/2 tbsp olive oil, 300g mushrooms, chopped, Leftover roast pork and sauce , pork finely chopped, 2 tbsp tomato paste, 50g butter, chopped , 1/3 cup plain flour, 2 3/4 cups milk, 1 1/3 cups grated pizza cheese , 375g pkt Latina Fresh Lasagne Sheets, Baby rocket, to serve.

Ingredients:

  • 1 1/2 tbsp olive oil 
  • 300g mushrooms, chopped 
  • Leftover roast pork and sauce , pork finely chopped 
  • 2 tbsp tomato paste 
  • 50g butter, chopped 
  • 1/3 cup plain flour 
  • 2 3/4 cups milk 
  • 1 1/3 cups grated pizza cheese 
  • 375g pkt Latina Fresh Lasagne Sheets 
  • Baby rocket, to serve 

Instructions

  1. Preheat oven to 180C or 160C fan.
  2. Heat half the oil in a large deep frying pan over medium-high heat. Cook half the mushroom, stirring, for 4 mins or until golden. Transfer to a plate. Repeat with remaining oil and mushroom. Return the mushroom to the pan with pork and sauce, tomato paste and 1/3 cup water. Stir until combined and bring to the boil. Season.
  3. Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 1-2 mins. Slowly whisk in the milk until smooth. Increase heat to medium-high. Cook, stirring, for 3-5 mins or until mixture boils and thickens. Stir in half the cheese and season.
  4. Spoon 1/2 cup of the meat sauce into a 23cm square (12-cup) ovenproof baking dish. Cover with lasagne sheets, cutting to fit. Spoon over one-quarter of the remaining meat sauce, drizzle over 1/2 cup of the white sauce and cover with lasagne sheets. Repeat 3 times. Cover with the remaining white sauce and sprinkle over remaining cheese. Bake for 45 mins or until tender and golden. Stand for 10 mins before serving with baby rocket.