pork and oregano lasagne

- 1 tablespoon extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 800g pork mince
- sea salt and cracked black pepper
- 3 cups (840g) tomato puree (passata)
- 4 sprigs oregano
- 4 fresh lasagne sheets, halved
- 1 cup (90g) grated provolone
bechamel sauce
- 40g unsalted butter
- ¼ cup (35g) plain (all-purpose) flour
- 2 cups (500ml) milk
- 1 cup (90g) grated provolone
- ½ cup (20g) finely grated parmesan
- Preheat oven to 180°C (350°F). Heat the oil in a large shallow saucepan over medium heat. Add the onion and garlic and cook for 4 minutes or until soft. Add the pork, salt and pepper and cook, breaking up any large lumps with the back of a wooden spoon, for 6 minutes. Add the tomato puree and oregano and bring to a simmer. Reduce heat and cook for 30–40 minutes or until reduced.
- To make the bechamel sauce, melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking, for 1 minute or until smooth. Gradually add the milk and whisk for 2 minutes or until smooth and thickened. Add the provolone and parmesan and whisk to combine.
- Place 1 cup of the bolognese in the base of a 22cm ovenproof dish. Top with 2 lasagne sheets, trimming to fit. Repeat layering with the remaining bolognese and lasagna sheets, finishing with lasagne sheets. Top with the bechamel sauce and sprinkle with the provolone.
- Place on an oven tray and cook for 45 minutes or until golden and bubbling. Set aside for 15 minutes to cool slightly before serving. Serves 4–6.
TIPS + TRICKS
+ You can make the bolognese sauce up to two days in advance.
+ We used fresh lasagne sheets to speed up cooking time, as they don’t need to be cooked before use!
+ Cooked lasagne can be cooled and stored in an airtight container or wrapped in aluminium foil and frozen for up to two months.