Shredded pork lasagna recipe

Shredded pork lasagna with smoked provolone and crispy sage

Course Lasagna, Pork
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 -8
Author Alida Ryder


for the bechamel sauce

  • 1/2 cup butter
  • 1/2 cup flour
  • 3-4 cups full cream/whole milk
  • 1 bay leaf
  • generous grinding of fresh white pepper
  • 1/4 nutmeg finely grated
  • salt to taste

for the lasagna

  • 3-4 cups left-over shredded pork roast
  • 100 g smoked provolone sliced
  • 250 g approximately 12 lasagna sheets
  • handful fresh sages leaves drizzled with olive oil
  • 50 g grated Parmesan cheese


  • Pre-heat the oven to 180°c.
  • To make the bechamel, melt the butter then whisk in the flour to create a roux. Cook for 30 seconds then slowly start whisking in the milk. You might not need all the milk, rather use too little and thin it out a little later.
  • Add the bay leaf, pepper and nutmeg then allow to simmer gently.
  • When the sauce has thickened and all the flour is cooked through, it's ready. Remove from the heat and set aside.
  • Layer the lasagna sheets with the bechamel, the shredded pork and provolone cheese. Repeat until all the ingredients have been used.
  • Top the lasagna with the grated Parmesan cheese and the sage leaves.
  • Place in the oven and allow to bake for 30-45 minutes until the pasta is cooked through and the lasagna is golden brown and crisp on top.
  • Remove from the oven and allow to rest for 10 minutes before serving.