Lasagne are rectangular sheets of pasta, layered with a choice of saucy meat recipes for the popular dish Lasagna. Lasagne is the plural referring to a number of sheets, while Lasagna refers to a singular sheet or the dish itself.

Make your own silky pasta sheets and layer them with slow cooked and pulled pork in a moreish sauce, decadent Béchamel and generous handfuls of Mozzarella!

Pour a glass of Leopard’s Leap Classic Cabernet Sauvignon and enjoy the ultimate comfort meal!

Slow cooked Lasagna

Prepare the saucy meat:

Ingredients

• 1.8 kg Pork shoulder, deboned and cut into medium cubes
• 3 Tblsp Brown sugar
• 1 Tblsp Paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Cumin, ground
• 2 Tblsp Olive oil blend
• 375 ml Leopard’s Leap Classic Cabernet Sauvignon
• 1 Tblsp Sea salt
• 1 Tblsp Black pepper, freshly cracked

Sauce

• 1.5 cups Tomato sauce
• 5 Tblsp White wine vinegar
• 0.5 cups Smooth Dijon mustard
• 4 Tblsp Brown sugar
• 2 Tblsp Worcestershire sauce         

Instructions

1. Preheat the oven to 160 °C.
2. Combine spices and mix well with cubed pork shoulder.        
3. Sear pork in batches in heated olive oil in a large cast iron pot. Remove pork from pot.
4. Deglaze pot with red wine, cook for 2 minutes, add pork back to pot.     
5. Cover with the lid and cook in preheated oven for 3 hours until pork is tender.          
6. Remove lid and cook for a further 45 minutes before removing pork from pot.   
7. Add sauce ingredients to the pot and cook for 5 minutes to thicken.
8. Shred pork using two forks and mix with the sauce in the pot.        

Béchamel    

1. Melt 75 g Butter, add 75 g Cake flour and stir. Cook for 5 minutes.
2. Whisk in 1 litre of warm full-cream milk.
3. Season with salt and black pepper and whisk until smooth and thick.