Description
Hearty “creamy pork and potato lasagne” brings Italian comfort to your dinner table with layers of rich, cheesy goodness. Savory pork and tender potatoes meld together, promising a satisfying meal you’ll crave again and again.
Ingredients
Scale
Meat:
- 500 grams (1.1 pounds) pork mince
Vegetables:
- 800 grams (1.8 pounds) potatoes, peeled and thinly sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
Cheese and Dairy:
- 200 milliliters (6.8 fluid ounces) double cream
- 150 grams (5.3 ounces) grated cheddar cheese
- 100 grams (3.5 ounces) grated mozzarella
Sauce and Herbs:
- 400 grams (14.1 ounces) chopped tomatoes
- 250 milliliters (8.5 fluid ounces) vegetable stock
- 2 tablespoons tomato puree
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
Pasta and Seasoning:
- 12 lasagne sheets
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F, ensuring an even cooking environment.
- In a large skillet, warm olive oil over medium heat and sauté finely chopped onions and minced garlic until translucent and fragrant, approximately 3-4 minutes.
- Introduce pork mince to the pan, systematically breaking it down with a wooden spoon and cooking until thoroughly browned and no pink remains, around 5-6 minutes.
- Enhance the meat mixture by incorporating oregano, tomato puree, chopped tomatoes, vegetable stock, salt, and pepper. Reduce heat and allow the sauce to simmer, thickening gradually for 10 minutes.
- Simultaneously, prepare potato slices by boiling in salted water until just tender but not falling apart, roughly 5 minutes. Carefully drain and set aside.
- Create a luxurious cheese sauce by gently heating cream in a separate pan and gradually melting cheddar cheese, stirring continuously until smooth and homogeneous.
- Construct the lasagne in a large baking dish by layering: first, a base of pork mixture, then a uniform layer of potato slices, followed by a generous drizzle of cheese sauce. Repeat these layers, ensuring the final top layer is covered with cheese sauce.
- Generously sprinkle mozzarella across the surface, providing a golden, crispy finish.
- Cover the dish with aluminum foil and bake for 35-40 minutes. Remove the foil during the final 10 minutes to allow the cheese to transform into a bubbling, golden crust.
- Allow the lasagne to rest for 10 minutes after removing from the oven, enabling the layers to settle and making serving easier.
Notes
- Use starchy potatoes like Russet or Maris Piper for best texture and even cooking.
- Partially boil potato slices to prevent them from becoming mushy during baking, ensuring a firm yet tender layer.
- For a lighter version, substitute full-fat cream with low-fat Greek yogurt or half-fat crème fraîche to reduce calories.
- Make it gluten-free by using gluten-free lasagne sheets or replacing them with thinly sliced zucchini for a low-carb alternative.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg