Serves 4
Preparation time: 20 minutes
Cooking time : 45 minutes
Ingredients
- 670 g braised pork shoulder (vacuum-packed)
- 9 lasagne sheets (pre-cooked or to be cooked)
- 500 ml (2 cups) tomato sauce
- 500 ml (2 cups) ricotta cheese
- 250 ml (1 cup) grated cheese (mozzarella or cheddar)
- 2 garlic cloves, chopped
- 1 tablespoon herbes de Provence
- 45 ml (3 tbsp.) olive oil
- 30 ml (2 tbsp.) hot sauce (optional)
- Salt and pepper to taste
Preparation
- Preheat oven to 180°C (350°F).
- In a large saucepan, heat tomato sauce over medium heat. Add the braised pork to the sauce and simmer for 10 minutes. Remove pork from sauce, shred with two forks, then return shredded pork to sauce. Mix well to coat meat with sauce, then add hot sauce (if desired). Season with salt and pepper.
- In a bowl, mix ricotta with chopped garlic and herbes de Provence. Season with salt and pepper.
- In a gratin dish, spread a thin layer of pork sauce on the bottom. Arrange 3 sheets of lasagne on top, then add a layer of seasoned ricotta, followed by a layer of pork sauce. Repeat with the remaining sheets of lasagne, ricotta and pork sauce.
- Finish with a final layer of pork sauce and sprinkle with grated cheese.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for a further 10-15 minutes, until the cheese is golden brown.
