Pork ragu lasagne recipe for your next family dinner
Fernando, our Chef at Guardian Childcare & Eduction Collins Street; shares his famous recipe for Italian Pork Ragú Lasagne. This dish is a firm favourite among the children and Educators of Guardian Childcare & Education Collins Street.
Fernando’s Italian Pork Ragú Lasagne
Ingredients
3 pack lasagne sheets
1kg diced pork
350g onions
150g celery
150g zucchini, finely diced
3 teaspoons minced garlic
100g carrots
2L Italian tomato sauce with basil
Olive oil
250g mozzarella cheese
1 teaspoon mixed herbs
250g parmesan cheese
100g Nuttelex
1L Milk
250g Flour
Method
Bechamel Sauce:
In a small pot, bring to heat 750ml of milk, one teaspoon of mixed herbs and Nuttelex.
In a bowl, mix the rest of the milk with the flour.
Once the milk is hot (not boiling) add slowly the mixture of cold milk and flour, stirring continuously until it becomes dense and take off the heat.
Add the parmesan cheese and mix thoroughly, put aside.
Pork Ragu Sauce:
Heat up a large pot with olive oil. Cook the onions, garlic, celery and carrots until lightly golden, then add zucchini to cook for a few minutes.
Add the pork and cook until brown. Once the pork is cooked through, add the Italian tomato sauce and heat up for about 15 minutes.
Once the sauce is ready, mix it together with the Bechamel sauce.
Lasagne:
Spread Nuttelex over a deep tray, covering completely.
Add some of the sauce just to coat the bottom of the tray.
Add one layer of lasagne pasta, followed by a layer of the creamy Pork Ragu sauce. Coat with a layer of mozzarella cheese.
Follow Step 10 two to three times (depending on tray depth), making sure the last layer has mozzarella on top
Place the oven at 180 ̊C for about 30 minutes or until the top layer of cheese is melted and golden.
Chef’s Tip: Make sure the lasagne tray is not close to the top heating elements inside the oven – place it on the lowest shelf so it cooks evenly.
