What you will need:
250g Box Lasagne Sheets
250g Grated Parmesan Cheese
What you will need Meat Sauce:
50ml Extra Virgin Olive Oil
500g Rindless Pork Belly, sliced into 2cm strips (ask the butcher to cut the rind off if you need to)
600g Italian Pork Sausages, skins removed
3 Cloves Garlic, finely chopped
6 Eschalots, finely chopped
800g Tinned Tomatoes (I used tinned whole tomatoes)
2 Sprigs Fresh Thyme
Heat the olive oil in a large saucepan over medium high heat.
Cook the pork belly, in batches until caramelised.
|Caramelised pork belly|
Remove from pan. Break the sausage meat into small pieces, and add to the hot pan and cook, stirring until it changes colour.
|Italian sausage meat|
|Pork belly returned to pan|
Add tomatoes and thyme and cook, stirring occasionally for 45 minutes or until sauce thickens.
|Everything in the pan|
Remove pork belly pieces and pass through a mincer, or chop finely.
|Pork Belly being minced|
Return to pan, season and cook for a further 10 minutes.
|Pork Belly returned to pan|
What you will need Bechamel Sauce:
2 Sage leaves
1 small bunch fresh Oregano, leaves picked
2 Cloves Garlic, crushed
1 teaspoon Black Peppercorns
80g Butter, cubed
80g Plain Flour
Heat the milk with sage, oregano, garlic and peppercorns in a large saucepan until simmering.
|Bechamel sauce ingredients to simmer|
|Butter and flour in separate pan|
|Layer of meat|
|Layer of lasagne sheets|
|Layer of béchamel sauce & repeat|
|Ready for the oven|
|Fresh from the oven|
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