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Pork lasagne with pesto

Pork lasagne with pesto

Serves 6


  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 2 garlic cloves, crushed
  • 1 teaspoon dried oregano
  • 800g pork mince
  • 1 tablespoon tomato paste
  • 1x can crushed tomatoes
  • 1 cup (250ml) water
  • 4 cups (1L) milk
  • 80g plain flour
  • 80g unsalted butter
  • Pinch of nutmeg
  • ½ cup mozzarella and cheddar, grated plus 1 cup to scatter
  • 6 fresh lasagna sheets, torn
  • 100ml basil pesto


Step 1

Heat oil in a heavy based saucepan over medium heat, add onion, garlic, oregano and season with salt flakes and cracked pepper. Cook, stirring for 7-8 minutes until softened. Increase heat to high and add the mince. Cook, stirring occasionally, for 8-10 minutes until browned.

Step 2

Add the tomato paste and cook for a further 5 minutes. Add crushed tomato and water and bring to a simmer, reduce heat to low and cook for 20-25 minutes until reduced and thickened.

Step 3

For the bechamel, place milk,  small saucepan over medium-high heat and bring to a simmer. In a separate saucepan, melt the butter over medium heat. Add flour and cook, stirring, for 2 minutes. Gradually add milk, whisking, and cook, stirring, for 3-4 minutes until thickened. Add nutmeg, grated cheese and whisk to combine. Season to taste.

Step 4

Add a quarter of mince in the base of a 30cm oven proof dish, followed by a couple of tablespoons of pesto, top with 2 lasagne sheets, slightly overlapping. Spoon over 3/4 cup (180ml) bechamel then another quarter of mince sauce. Repeat layering two more times, then top with remaining 2 lasagne sheets. Spoon over remaining bechamel and top with remaining cheese.

Step 5

Place on an oven tray and bake for 40-45 minutes, or until dark golden brown and pasta is tender. Rest for 5 minutes before serving. Enjoy.