Best Creamy Pork Lasagna

We LOVE a good lasagna. In-fact, it's one of the families favourite meals.

This may not be a traditional lasagna recipe, however this is how we like it.

Traditionally made from beef mince, however we like to use pork mince and some delicious veggies.

This lasagna not only has the pork mince and veggies in it, it also has a touch of thick cream, making this a delicious, creamy pork lasagna - Delicious!

Our lasagna recipe is a double layer lasagna. We like to have a base layer of the meat sauce, topped with lasagna sheets, and then topped with the rest of the meat sauce, a little layer of cheese sauce and then topped with the final layer of lasagna sheets. The top layer is smothered in our delicious cheese sauce and then topped with a generous layer of grated parmasean and a sprinkling of black pepper.

In our opinion this is, The Best Lasagna Recipe and we adore it. It's definitely a family classic in our household.

This lasagna recipe is also fantastic to make ahead or to freeze, making it a great recipe for meal-prep.

Homemade freezer meals are a fantastic idea. A real time saver for those busy days.

Now, lets crack on with the recipe.

Happy Cooking!

The Chai Home 😋

INGREDIENTS

• 800g Minced Pork

• 1x large Onion - finely diced

• 1x large Red Bell Pepper - finely diced

• 1x Courgette - finely diced

• 250g of Button Mushrooms - diced into tiny pieces, almost like crumbs

• 3x Large Cloves of Garlic - crushed & finely diced

• 680g of Tomato Passata

• 180g of Red Pesto

• 1/2 Cup of Double Cream

• 2x large pinches of Black Pepper

• 2x large pinches of Sea Salt

• 2x tsp of Dried Basil

• 2x tsp of Dried Thyme

• 2x tsp of Dried Oregano

• 2x tsp of Garlic Powder

• 1x heaped tsp of Sweet Paprika

For the Cheese Sauce

• 2x heaped tbsp of Butter

• 2x heaped tbsp of Flour

• 2x tbsp of Worcestershire Sauce

• 2x tsp of English Mustard

• 800ml of Milk

• 2x Cups of Grated Cheddar Cheese

For the topping

• 1x Cup of Grated Parmesan

• Large pinch of Black Pepper

METHOD

Heat a large pan on high heat and then add approx 2x tbsp of Olive Oil.

Once the oil is nice and hot, add your pork mince and brown.

When the meat is cooked go ahead and add the garlic and all of the diced veggies, excluding the mushrooms.

Mix together and then stir through all of the herbs and seasonings.

Turn to a medium-high heat and allow to cook for 5-6 minutes, stirring occasionally to prevent sticking to the pan.

After the 5-6 minutes add your passata and red pesto and combine together thoroughly.

Reduce the heat to low and leave to simmer on a low heat for 20 minutes, stirring occasionally.

Halfway through the cooking time, go-ahead and add the mushrooms. Stir through.

Time to preheat the oven to 300C.

During thus cooking time you can prepare your cheese sauce.

Add the butter to a medium sized saucepan and melt on a high heat.

Once melted turn off the heat and add the flour. Thoroughly mix together until fully combined.

Now add your Worcestershire Sauce and Mustard and thoroughly mix together.

Now add a large dash of the milk and mix together.

Turn the heat back on to a high heat and gradually add the rest of the milk while stirring.

Once all the milk has been added, stir occasionally until the sauce has thickened to a sauce consistency. (Keep a watchful eye on this as you do not want the butter and flour to stick and burn to the bottom)

Once you have reached the sauce consistency, turn to a low heat and add in your Cheddar Cheese.

Mix together and keep on the heat until the cheese has fully melted.

Turn off the heat and place to one side until you're ready to assemble your Lasagna.

After the 20 minutes of your meat sauce cooking, add in the cream and stir through thoroughly. Turn off the heat.

In a large rectangular oven dish add just under half of the meat sauce and spread evenly out.

Add a layer of dried Lasagna Sheets and then top with the rest of the meat sauce, and spread evenly.

Add a small layer of the cheese sauce and top with your final layer of Lasagna sheets.

Top with the remaining cheese sauce and evenly spread.

Top with the grated Parmesan and a sprinkling of black pepper.

Pop onto the top shelf of the oven and bake for 40-45 minutes or until the Lasagna sheets have softened and the cheese sauce is golden and slightly crispy on the edges.

Serve and enjoy!