Pulled pork lasagne

By YOU Digital
02 October 2018
Supplied.

Supplied.

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

Ingredients

80ml (¼c) olive oil

250g onions, diced

250g celery stalks, diced

250g carrots, grated

50ml fresh thyme

handful fresh basil

410g can tomato purée

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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