Pork & Apple Lasagne
Prepare to be enchanted by this luxurious Slow-Cooked Pork and Apple Lasagne. The succulent pork mince and fragrant apples meld together with a touch of cinnamon and red wine, creating a symphony of flavors. Layers of rich red sauce, bursting with tomatoes, peppers, and aromatic spices, intermingle with a velvety white sauce made with love and care. Topped with a crunchy blanket of crisps, gooey cheddar, and nutty parmesan, this dish emerges from the oven golden and irresistible. With each bite, savor the tender pork, the sweet apples, and the harmonious marriage of sauces and cheeses. Pair this masterpiece with garlic bread, a fresh salad, and a glass of your favorite red wine for a truly unforgettable dining experience.
— Constant Cookbook
Ingredients
- 500g Lean Pork Mince
- 2 Large Red Apples, (Empire, etc.) Finely Chopped (skin on)
- 1 tsp Cinnamon
- 75ml Red Wine
- Red Sauce:
- 2 tbsp Olive Oil
- 1 Red Onion, Finely Chopped
- 1 White Onion, Finely Chopped
- 2-3 Cloves Garlic, Crushed
- 6 Button Mushrooms, Finely Chopped
- 2 Fresh Red Chillies (Medium Hot), Finely Chopped
- 1 Red Pepper, Finely Chopped
- 2 Tins Chopped Tomatoes (Plum Tomatoes Preferably)
- 1 tbsp Acacia Honey
- White Sauce:
- 85g Butter
- 85g Plain Flour
- 750ml Milk (SS)
- Salt & Pepper to Taste
- 10-12 lasagne Sheets
- 1 bag "salt 'n shake" Crisps (Without Salt)
- 2 Decent Handfuls Grated Cheddar
- 2-3 tbsp Parmesan Cheese
Instructions
- Brown the pork mince in a pan, add the Apples and the cinnamon and simmer for about 15-20 mins or until the apples have all but disintegrated. add the red wine
- Meanwhile, in a separate large pan, or wok, heat the oil. Add the onions and garlic, and brown *slightly*. Add the peppers, chillies and honey. Simmer for 5 mins, and add the tomatoes and Mushrooms.
- When the mince and apples are done simmering, add to the vegetables, turn right down low and leave to simmer for a couple of hours.
- Transfer the mix to a slow cooker and cook on lowest setting for 4-5 more hours, allowing the sause to reduce and thicken. turn off and chill overnight.
- Next morning, return to the slow cooker and leave it to do its thing all day...
- White Sauce:
- Melt the butter in a saucepan, stir in the flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon.
- Layer the Red/White sauce and lasagne sheets in a large dish, and on the top (White) layer, crush and sprinkle the crisps, cheddar, and parmesan. Move to a preheated (190°C) oven, Give it 40 mins, remove, let cool for a few minutes. and, finally, tuck in! Serve with garlic bread and/or a nice salad, and a glass or 2 of your favourite Red ;)
Yield
Serves 5
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