Tuesday, 28 August 2012

Three-Cheese Topped Pork Lasagne

Foolishly,and in my natural greed, I forgot to take a photo of Sunday night’s dinner – but frankly it was too delicious not to share so here we are. Not a health tonic, it’s much more of an indulgent, comfort-food style of eating: my Three-Cheese Topped Pork Lasagne.

This can of course be tweaked to include beef or lamb mince, but do try the pork version as it is a definite flavour winner.


400g lean pork mince

1 red onion, chopped finely

2 cloves of garlic, crushed

1 tsp cinnamon

2 tsp dried oregano

Tin of tomatoes

2 tbsp sun-dried tomato paste

Lasagne sheets (I used dried but you could use fresh or if you have a pasta maker make your own)

425ml milk

45g butter

20g plain flour

Parsley stalks

10 peppercorns

1 bay leaf

Salt and pepper

Half ball of Mozzarella

100g Parmigiana Reggiano

100g Mature Cheddar

How To

The Béchamel Sauce

  1. First in a saucepan warm through the milk with the peppercorns, parsley stalks and bay leaf as well as some generous seasoning. Allow to boil, then simmer for five minutes. Take off of the heat.

2. In a separate pan melt the butter slowly, not letting it burn. Once melted add the flour, bit by bit, constantly stirring it in with a wooden spoon.

3. Sieve the milk contents into the butter and flour mixture slowly, keeping up the stirring until all milk has been added and the consistency is thick and sauce-like whilst also smooth.

4. Add about 20g of the Cheddar and continue to stir until the sauce returns to the thick and smooth consistency

5. Taste and then add seasoning where necessary and take off of the heat.

The Meat & Sauce

1. Firstly sauté the chopped onion and garlic in some extra virgin olive oil in a non-stick pan.

2. Once softened add the pork mince and continue to move around the pan with a wooden spatula or spoon until its beginning to brown.

3. Add the cinnamon and oregano to the meat with a pinch each of sea salt and ground black pepper and allow to cook for a few minutes.

4. Add the tin of tomatoes and stir through so the meat is evenly covered. Next add the two tablespoons of sun-dried tomato paste. Cover and allow to simmer for twenty minute. Just before taking off of the heat add in some roughly torn fresh basil leaves.


1. In your greased, ovenproof dish firstly layer some of the meat.

2. Use a large spoon or ladle to pour on some of the béchamel sauce then use a palette knife to spread over the meat.

3. Add a sprinkling of the Parmesan over the sauce.

4. Top with the lasagne sheets so all of the sauce is covered and then add your next layer of meat.

5. Repeat this process so you have three layers of meat and then for the top layer top the lasagne sheets with the remaining béchamel sauce.

6. Finally use the remaining cheese to cover the top, sprinkling the Parmesan and Cheddar on evenly and tearing the Mozzarella and placing in even spots around the lasagne.

7. If you want to you can top with slices of tomato for a garnish.


1. Place in a pre-heated oven at around 160-170 degrees and allow to cook for around 40-45 minutes or until the top is a glorious golden brown and the cheese is bubbling away


Perfect with a simple green leaf salad, lightly dressed with either a squeeze of lemon or a drizzle of olive oil and some freshly ground black pepper. Serve with a glass of glorious Italian red wine - I enjoyed with a Barolo Milani 2007/8 Rocca, which was given to me recently as a present, and it went down rather well indeed.

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