Shredded pork lasagna with smoked provolone and crispy sage
Course Lasagna, Pork
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author Alida Ryder
for the bechamel sauce
3-4cupsfull cream/whole milk
generous grinding of fresh white pepper
for the lasagna
3-4cupsleft-over shredded pork roast
250gapproximately 12 lasagna sheets
handful fresh sages leavesdrizzled with olive oil
50ggrated 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.
Shredded pork lasagna with smoked provolone and crispy sage https://simply-delicious-food.com/shredded-pork-lasagna-with-smoked-provolone-and-crispy-sage/