Pulled pork lasagne

By Drum Digital
03 October 2018
Supplied.

Supplied.

Preparation: 20 min | Cooking: 40-50 min | Serves 4-6

Check out this week’s recipe and be sure to vote for your favourite – you could win up to R5 000 cash in Eskort’s competition!

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Drum food editor Carmen Petersen shares why she loves this recipe, “My inspiration comes from my partner, Ricardo Isaacs, he is a avid lover of pork. So no more long hours cooking the pork, Eskort snipped that cooking time.”

Ingredients

80ml (¼c) olive oil

250g onions, diced

250g celery stalks, diced

250g carrots, grated

50ml fresh thyme

handful fresh basil

410g can whole peeled tomatoes

100g tomato purée

250ml (1c) red wine

3 cloves garlic

1kg Eskort BBQ Pulled Pork

100ml (2/5c) butter

100ml (2/5c) flour 1 cinnamon stick

5ml (1t) nutmeg

750ml (3c) milk

150ml (3/5c) white cheddar cheese

150ml (3/5c) mozzarella cheese

10-15 lasagne sheets

1 pack mixed lettuce

green tomatoes

fresh leaves

seasonal greens

green olives

80ml (¼c) feta cheese

80ml ((¼c) mayonnaise

80ml (¼c) plain yogurt

15ml (1T) lemon juice

Method

  • Preheat the oven to 180ºC.
  • Heat the olive oil in a large pot and fry the onion, celery and carrots until soft. Add the thyme and fry until the vegetables are golden.
  • Add all the tomato ingredients, garlic and red wine.
  • Leave to simmer for 5 - 10 minutes.
  • Add the Eskort Pulled Pork.
  • Simmer until the “bolognaise” is heated through.
  • Remove from the heat and set aside.
  • In a small saucepan heat the milk, cinnamon stick and nutmeg until the milk begins to steam, then remove from the heat.
  • In a separate saucepan heat the butter until melted, add the flour and butter until light brown, “Blonde”.
  • Remove from the heat and slowly add the milk while whisking.
  • Continue until all the milk is incorporated and the sauce is smooth.
  • Place back on the heat and cook while continuing to stir until thickened.Add fresh, basil to the ‘bolognaise’ sauce and layer your lasagna starting with the ‘bolognaise’, then a lasagna sheet, white sauce and repeat.

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