I made this 2 days after the pork shoulder. Not only is it yummy there is enough to feed 8 people. Being there is only 1 of me I had my portion and froze the rest in portions to have in the future (that;s a further 6 meals out of that for me and it might be all I eat this month due to not having a third housemate to help pay all the bills!)
I think what I liked most about this recipe is it didn’t take long to construct at all and it was just cooking time.
Preparation – 10 minutes
Cooking – 55 minutes
- All the leftover port from the Pork Shoulder recipe.
- Half the leftover tomato sauce (should be about 300g)
- 50g Butter
- 50g Flour
- 500ml Milk (I used semi skimmed)
- 1 tspn grated nutmeg
- Salt and Pepper
- 1 Head of broccoli
- 12 sheets dried lasagne
- 400g tallegio sliced thinly (I actually used grated Mozarella)
- 40g Parmasan, grated
1) Preheat the oven to 200c/180c fan/gas mark 6. Shred the pork with your hands into a mixing bowl, and stir through the tomato sauce.
2) melt the butter in a large saucepan, then stir in the flour tomake a roux. Cook this gently for a couple of minutes, before slowly adding a few tablespoons of milk. Beat fast with a wooden spoon to incorporate, then add more milk, change your tool to a whisk, and whisk away until the mixture is smooth. Keep adding milk in small amounts and whisking to make your white sauce – it should take about 10 minutes to add all the milk and bring it to a gentle simmer. Turn the heat off, and season with the nutmeg, salt, and plenty of pepper.
3) Chop 3-5cm off the bottom of the broccoli stalk, and trim any knobbly bits off too. Then make slices 1cm apart all the way up the trunk and through the florettes. Stack up the slices of trunk, and chop through them to make thick matchsticks. Cutting through the florettes is a slightly unruly process, but not one that needs to be done with great precision. just ensure that youdon’t end up with any pieces bigger than you would want to put in your mouth. Wash the chopped broccoli well, then stir the pieces into the hot white sauce, which is now a bechamel sauce.
4) Select your cooking dish: you’ll need one about 30cm x 20cm, and about 6cm deep. Pour 100ml hot water on to the bottom. IT SAYS IN THE RECIPE TO PUT 4 SHEETS LASAGNE IN FIRST! DON’T! IT STICKS!
5) Spread a third of the meat and tomato mixture at the bottom of the dish and put 4 lasagne sheets on top (small gap in between them), the a third of the broccoli-bechamel, then a third of the tallegio. Cover with another layer of pasta, pork, broccoli-bechamel and tallegio. Then add the final 3rd of each layer with the tallegio on top
5) Use the back of your spoon to push the sauce around – it’s vitaa;;y important that none of the pasta is left uncovered as it needs the wetness to cook. Sprinkle on the grated Parmasan, cover with foil and bake in the oven for 45 minutes on a tray to catch any drips, whipping off the foil after half an hour.
This lasagne is pretty rich, so serve with a very simply dressed green salad.