World Lasagne Day calls for a pulled pork twist
Celebrate Garfield’s favourite day of the year with a scrumptious meaty alternative to tradition.
On a rainy dull day, nothing beats digging a fork into the depths of a great lasagne.
The meaty interior, cheesy surface and dreamy folds of pasta make it clear why it was mischievous Garfield’s favourite indulgence. While the classics are always worth appreciating, change is good for the brain (and the tummy) and this pulled pork version is enough to make our mouths water. What better way could you possibly spend Lasange day, than with of course, Lasange.
Bill Granger’s pulled-pork lasagne
This lasagne might read like quite an enterprise, but really it needs close to no hands-on cooking. The meat doesn't even need browning, and using crème fraîche instead of making a bechamel makes it even easier.
For the meat sauce
2 carrots, sliced
2 onions, sliced
2 celery sticks, sliced
3 garlic cloves, sliced
½ tsp chilli flakes
2 bay leaves
3 sprigs rosemary
1kg pork shoulder on the bone
250ml dry white wine
250ml good-quality chicken stock
200ml tinned chopped tomatoes
Pared zest ½ orange
For the lasagne
Oil for greasing
350g fresh lasagne sheets
200ml tub crème fraîche, thinned with 1 tbsp water
4 tbsp freshly grated Parmesan
125g mozzarella, torn
Preheat the oven to 180C/350F/Gas4. Place the carrots, onion, celery, garlic, chilli and herbs in a large casserole dish. Season the pork with sea salt and black pepper. Add to the dish and turn to coat in the pan juices.
Pour in the wine, boil for 2 minutes then add the stock, chopped tomatoes and orange zest. Bring to the boil. Cover with a tight-fitting lid and transfer to the oven. Braise for 3 hours, or until meltingly tender.
Remove the pork from the sauce using a slotted spoon, leave to cool for a few minutes then shred the meat from the bone k using a fork. Stir the shredded meat into the sauce and discard the bones. Season to taste.
For the lasagne, increase the oven temperature to 200C/ 400F/Gas6. Grease a large ovenproof dish with olive oil. Line with a layer of lasagne, top with a third of the meat sauce, then a quarter of the crème fraîche and 1 tbsp of Parmesan, and repeat the layers twice.
Finish with a layer of lasagne sheets, topped with mozzarella, crème fraîche and 1 tbsp of Parmesan. Bake for 30 to 35 minutes, until golden.
Recipe via www.independent.co.uk