Creamy pork and potato lasagne recipe | Sainsbury`s Magazine (2024)

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Serves: 6-8

Creamy pork and potato lasagne recipe | Sainsbury`s Magazine (2)Prep time: 25 mins

Creamy pork and potato lasagne recipe | Sainsbury`s Magazine (3)Total time:

Creamy pork and potato lasagne recipe | Sainsbury`s Magazine (4)

Recipe photograph by Martin Poole

Recipe by Sarah Akhurst

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A rich, indulgent meal perfect for cosy family gatherings around the kitchen table. Thinly sliced potatoes make a good value substitute for lasagne sheets

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Mains Potatoes Italian Lasagne

Nutritional information (1 of 6 portions)

Calories

1015Kcal

Fat

60gr

Saturates

25gr

Carbs

56gr

Sugars

14gr

Protein

57gr

Salt

2.3gr

Creamy pork and potato lasagne recipe | Sainsbury`s Magazine (7)

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill

See more of Sarah Akhurst ’s recipes

Creamy pork and potato lasagne recipe | Sainsbury`s Magazine (8)

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill

See more of Sarah Akhurst ’s recipes

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Ingredients

For the ragù
  • 2 tbsp rapeseed oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 sticks celery, diced
  • 3 garlic cloves, finely sliced
  • 2 tsp fennel seeds
  • 80g cubetti pancetta
  • 1kg 20% fat pork mince
  • 200ml white wine
  • 300ml chicken stock
  • 1 tbsp balsamic vinegar
  • 2 tsp clear honey
  • 10g fresh sage, roughly chopped
For the béchamel
  • 50g butter
  • 50g plain flour
  • 750ml milk
  • ½ tsp ground nutmeg
  • 75g Stilton, crumbled
  • 75g Parmesan, grated
For the lasagne
  • 100g kale
  • 1kg potatoes, peeled and thinly sliced

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Step by step

  1. For the ragù, heat the oil in a deep frying pan and fry the onion, carrots and celery for 8-10 minutes until soft. Add the garlic, fennel seeds and pancetta; fry for 3-4 minutes. Add the pork mince, breaking it up well. Fry for 4-5 minutes, or until browned all over. Add the wine, let it bubble and reduce then add the stock, balsamic, honey and sage. Simmer for 25-30 minutes, uncovered. Season and set aside.
  2. For the béchamel, melt the butter in a large saucepan and mix in the flour to make a paste. Cook gently for a minute or so, stirring. Slowly add the milk, whisking as you pour to prevent lumps forming. Simmer until the sauce thickens. Mix in the nutmeg, Stilton and half the Parmesan, stirring until the cheese has melted. Season and set aside.
  3. Preheat the oven to 200°C, fan 180°C, gas 6. Blanch the potato slices in a pan of boiling water for 3-4 minutes until just tender, then drain and set aside. Put the kale in a microwaveable bowl with a splash of water. Cover and cook for 90 seconds, until wilted, then drain.
  4. To layer up the lasagne, put a third of the ragù in the base of a baking dish. Top with a third of the kale and then drizzle over some of the béchamel. Cover the surface with a layer of potatoes, then repeat the layers finishing with a layer of potatoes and then a final layer of béchamel. Sprinkle over the remaining Parmesan and bake for 1 hour, until golden and bubbling and the potatoes are tender. Cover the top with foil during cooking if it starts browning too much.

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Creamy pork and potato lasagne recipe | Sainsbury`s Magazine (2024)

FAQs

Why do you put milk in lasagna? ›

Milk. It tenderises the meat, to leave you with the most tender ragù.

What not to do when making lasagna? ›

Too much between one layer and another will keep you from ever getting a perfect slice. Too little and all you'll taste is pasta. Do not put large pieces of vegetables or meat in lasagna for the same reason as above. To get a perfect lasagna, the filling should be finely sliced or even creamy.

Why add tomato paste to lasagna? ›

A good tomato paste helps to thicken but also adds a sweet and savory umami flavor. Lean Ground Beef: Lean beef adds a robust and hearty meatiness that's essential in a classic lasagna recipe.

Why egg in ricotta for lasagna? ›

Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny. One or more eggs are recommended whether you add the other ingredients mentioned here or not.

Why does lasagna need ricotta cheese? ›

The key to creating the absolute best lasagna is to use a combination of ricotta and cottage cheese. Ricotta brings the rich creaminess while cottage cheese lightens things up and seasons the whole dish. For even more cheese, we recommend also using shredded Mozzarella cheese and Parmesan cheese (or Pecorino Romano).

What is the lasagna noodle trick? ›

Place your dry noodles in the water, making sure they're all equally submerged, and let them soak for about 20 minutes. Let this go while making your sauce or preheating the oven, and it shaves off all the extra time you'd spend boiling them.

How many layers of lasagna is best? ›

Let me break it to you: If you want to make a lasagna, three layers just won't cut it! For the perfect lasagna, you need at least 4-5 layers to really enjoy all those mouth-watering flavors. And, here's a pro-tip: make sure to season each layer generously, but not too much. The average lasagna has 8 layers!

How do you make the white sauce for lasagne Mary Berry? ›

For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard and parmesan cheese and season well with salt and pepper.

How to layer the best lasagne? ›

Quick Overview:
  1. The first thing that goes on the buttered tray is a layer of red sauce. This is so that nothing sticks to the bottom.
  2. After that, add a smaller layer of white sauce.
  3. Then finally a layer of pasta.
  4. Repeat the process: red sauce, white sauce, pasta.

How many layers of lasagna in a lasagna? ›

Then repeat the layers. Top the last layer of your lasagna with sauce and cheese. You can also alternate layers of sauce and ricotta cheese. Most lasagna recipes have two to three layers.

What is the difference between lasagna and lasagne al forno? ›

What is the difference between lasagna and lasagne al forno? Unlike Americanized lasagna, this authentic lasagne al forno recipe is made without ricotta cheese. Instead, this recipe used homemade lasagne noodles and a creamy béchamel sauce.

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