Pork and Sage Lasagne

More often than not, the day after the night before, I need stodge, cheese and carbs.

I want something easy to prepare and leave the stove and oven to do all the work for me. I bring you my Pork and Sage Lasagne. A slightly different take on the original we all know and love and a little bit lighter, omitting the sloppy bechamel in favour of fresh torn up mozzarella.

Pork and Sage Lasagne
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Mains
Serves: Serves 4-6
Ingredients
  • 2 carrots finely chopped
  • 1 celery stick finely chopped
  • 1 red onion finely chopped
  • 1 clove of garlic finely chopped
  • A small handful of chopped fresh sage and a few leaves for garnish
  • 1 500g pack of British pork mince
  • 100ml of red wine
  • 100ml of water
  • 1 tsp. of sugar
  • 2 tbsp of tomato puree
  • 1 tin of cherry tomatoes
  • 1 good quality pork stock cube
  • 1 packet of dried lasagne sheets
  • 1 ball of fresh mozzarella
  • 1 large handful of grated cheddar cheese
  • 1 tsp of salt and pepper
Instructions
  1. In a heavy based pan, pour in a glug of olive oil and tumble in the onion, carrot, celery and sage. Leave to sweat 10 minutes on a low - medium heat, until soft and translucent. Add the garlic to the pan and stir for 1 minute.
  2. Turn up the heat and add the pork to the pan, cook until browned all over. Pour in the wine and allow it to reduce for 2 minutes, stirring continuously to burn off the alcohol and leave a hint of wine flavour.
  3. Stir in the tomato puree and chopped tomatoes and then add 200ml of boiling water with the stock cube and give it all a good stir.
  4. Turn the oven on to 180'C.
  5. Leave the pork to simmer without the lid on for 20 minutes on a low - medium heat. Season with a teaspoon of sugar salt and pepper.
  6. Boil the kettle and blanch the dried pasta sheets (approximately 12-15) in a shallow dish for about 2-3 mins to soften them and lay on kitchen paper to absorb any excess water.
  7. To assemble the lasagne, start by covering the bottom of a an ovenproof dish (approximately 20cm x 30cm) with a thin layer of the pork and follow this with the first layer of pasta. Top with a layer of pork and then a layer of ripped mozzarella and a sprinkle of cheddar. Continue to make thin layers of pasta, sauce and cheese until you have 4 or 5 layers. Make sure for the top layer you have enough pork to thinly cover and then sprinkle with the remaining cheese. Lay a few fresh sage leaves over the top and drizzle with olive oil.
  8. Cook in the oven for 30 to 40 minutes until golden brown and bubbling and leave to stand for 5 minutes before serving with a crisp green salad.
 

3 Comments

    • Milly
      Author
      16th July 2018 / 8:15 pm

      Thank you Kim! Try the ragu too; same recipe just with homemade pappardelle 🙂

    • Milly
      Author
      14th August 2018 / 9:08 pm

      Thank you Kim! One of my favourite Classics … nothing beats a good lasagne 🙂

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