Leftover roast pork lasagne

Slow roast pork and mushroom lasagne

Serves: 6  |  Preparation Time: 30mins  |  Cooking Time: 1 hour 10mins

  • Leftover roast pork (and sauce), pork finely chopped. ⅓
  • 1 ½ tbsp olive oil

300g mushrooms, chopped 

  • 2 tbsp tomato paste
50g butter, chopped

  • ⅓ cup plain flour

  • 2 ¾ cups milk

1 ⅓ cups grated pizza cheese

  • 375g pkt lasagne sheets

  • Baby rocket, to serve

  1. Preheat oven to 180ºC or 160ºC fan-forced.
  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 ⅓ 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 ½ 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 ½ cup of the white sauce and cover with lasagne sheets. Repeat 3 times. Cover with the remaining white sauce and sprinkle over remaining cheese.
  5. Bake for 45 mins or until tender and golden. Stand for 10 mins before serving with baby rocket.
      Results may vary.