Pork Lasagne - left overs

 slow roast pork and mushroom lasagne



  • 1 1/2 tbsp olive oil
  • 300g mushrooms, chopped
  • Leftover roast pork (and sauce), pork finely chopped
  • 2 tbsp tomato paste
  • 50g butter, chopped
  • 50g plain flour
  • milk
  • grated cheddar cheese
  • Lasagne Sheeting
  • Baby rocket, to serve


    1. Preheat oven to 180C or 160C fan-forced.

    2. Heat half the oil in a large deep frying pan over medium-high heat. Cook half the mushroom, stirring, for 4 mins or until golden. Transfer to a plate.

    3. Repeat with remaining oil and mushroom. Return the mushroom to the pan with pork and sauce, tomato paste some chicken stock. Stir until combined and bring to the boil. Season.

    4. Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 1-2 mins. Slowly whisk in the milk until smooth. Increase heat to medium-high. Cook, stirring, for 3-5 mins or until mixture boils and thickens. Stir in half the cheese and season.

    5. Ladle a portion of the meat sauce into an ovenproof baking dish.

    6. Cover with lasagne sheets, cutting to fit.

    7. Cover the lasagne with the white sauce and grated cheese.

    8. Repeat this until the baking dish is full. 

    9. The last layer must be white sauce. 
    10. Grate the remaining cheese over the top and bake for 45 mins or until tender and golden.
    11. Stand for 10 mins before serving with baby rocket.

I freeze these in foil dishes and bring them out whenever needed especially for those unexpected visitors.