PORK LASAGNE
MASTERCHEF AUSTRALIA
Serves: 6-8
Preparation: 30 minutes
Cooking: 1 ½ hours...
250g box lasagne sheets
250g grated parmesan
MEAT SAUCE
50ml olive oil
500g rindless pork belly, sliced into 2cm
strips
600g Italian pork sausages, skins removed
3 cloves garlic, finely chopped
6 shallots, finely chopped
800g tinned tomatoes
2 sprigs fresh thyme
BÉCHAMEL SAUCE
1L milk
2 sage leaves
1 small bunch fresh oregano, leaves picked
2 cloves garlic, crushed
1 teaspoon black peppercorns
80g butter, cubed
80g plain flour
Basil leaves, to serve
1 Preheat oven to 180°C.
2 For the meat sauce, heat olive oil in a large saucepan over medium high heat, cook the pork belly, in batches until caramelised. Remove from pan. Break the sausage meat into small pieces, add to the hot pan and cook, stirring until it changes colour. Return the pork belly to the pan, add garlic, shallots and cook for 5 minutes. Add
tomatoes and thyme and cook, stirring
occasionally for 45 minutes or until sauce
thickens. Remove pork belly pieces and pass through a mincer, or chop finely. Return to pan, season and cook a further 10 minutes.
3 For béchamel sauce, heat milk with sage,
oregano, garlic and peppercorns in a large
saucepan until simmering. In a separate
saucepan, melt the butter over medium
heat. Add flour and cook, stirring for 3
minutes, reduce heat to low and cook a
further 5 minutes to cook out flour. Remove
pan from the heat, strain the milk through a
sieve into a jug and pour into the pan,
whisking constantly to prevent lumps
forming. Return to the heat, season with salt
and cook for 10 minutes or until the sauce
thickens slightly.
4 To assemble lasagne, lightly oil a 12-cup
capacity rectangular baking dish. Ladle a
little meat sauce over the base of the dish,
cover with one layer of pasta sheets,
breaking to fit if necessary. Top with one-
third of remaining meat sauce and one-third
bechamel sauce. Repeat the layers twice,
finishing with bechamel sauce. Sprinkle with remaining parmesan.
5 Bake for 30-40 minutes or until pasta is
cooked. Set aside for 15 minutes before
serving.
MASTERCHEF AUSTRALIA
Serves: 6-8
Preparation: 30 minutes
Cooking: 1 ½ hours...
250g box lasagne sheets
250g grated parmesan
MEAT SAUCE
50ml olive oil
500g rindless pork belly, sliced into 2cm
strips
600g Italian pork sausages, skins removed
3 cloves garlic, finely chopped
6 shallots, finely chopped
800g tinned tomatoes
2 sprigs fresh thyme
BÉCHAMEL SAUCE
1L milk
2 sage leaves
1 small bunch fresh oregano, leaves picked
2 cloves garlic, crushed
1 teaspoon black peppercorns
80g butter, cubed
80g plain flour
Basil leaves, to serve
1 Preheat oven to 180°C.
2 For the meat sauce, heat olive oil in a large saucepan over medium high heat, cook the pork belly, in batches until caramelised. Remove from pan. Break the sausage meat into small pieces, add to the hot pan and cook, stirring until it changes colour. Return the pork belly to the pan, add garlic, shallots and cook for 5 minutes. Add
tomatoes and thyme and cook, stirring
occasionally for 45 minutes or until sauce
thickens. Remove pork belly pieces and pass through a mincer, or chop finely. Return to pan, season and cook a further 10 minutes.
3 For béchamel sauce, heat milk with sage,
oregano, garlic and peppercorns in a large
saucepan until simmering. In a separate
saucepan, melt the butter over medium
heat. Add flour and cook, stirring for 3
minutes, reduce heat to low and cook a
further 5 minutes to cook out flour. Remove
pan from the heat, strain the milk through a
sieve into a jug and pour into the pan,
whisking constantly to prevent lumps
forming. Return to the heat, season with salt
and cook for 10 minutes or until the sauce
thickens slightly.
4 To assemble lasagne, lightly oil a 12-cup
capacity rectangular baking dish. Ladle a
little meat sauce over the base of the dish,
cover with one layer of pasta sheets,
breaking to fit if necessary. Top with one-
third of remaining meat sauce and one-third
bechamel sauce. Repeat the layers twice,
finishing with bechamel sauce. Sprinkle with remaining parmesan.
5 Bake for 30-40 minutes or until pasta is
cooked. Set aside for 15 minutes before
serving.
