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Pork and Spinach Lasagne

Pork, Mushroom and Spinach Lasagne.

This Pork, Mushroom and Spinach Lasagne is simply deeply delicious.The flavours marry perfectly together and I love it with a buttery jacket potato or wedges. Because of it's adult only content it usually sits in the fridge all week and I cut slabs of it to heat through in the microwave for an easy meal. If I can be bothered to multi task further I add some corn on the cobs wrapped in foil , roasted in the oven and drizzled with butter. Yeah baby.
Course Main Course
Cuisine Italian
Keyword pork and mushroom lasagne
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people
Calories 587 kcal
Author applytofaceblog

Ingredients

Pork Ragu

  • 500 gram pork mince
  • 500 ml passata
  • 3 cloves minced garlic
  • 3 tbsp tomato ketchup
  • 3 tbsp chopped fresh oregano
  • 2 tbsp plain flour

Garlic Mushrooms

  • 200 grams chestnut mushrooms
  • 1 clove garlic
  • 30 grams butter
  • 2 tbsp olive oil

Spinach

  • 200 grams spinach

Cheese Sauce

  • 60 grams butter
  • 60 grams plain flour
  • 600 ml milk
  • 200 grams mature cheddar
  • 6 sheets wholewheat lasagne sheets pre cooked
Metric - U S Customary

Instructions

  1. Fry the garlic gently in olive oil for a couple of minutes before frying off the pork mince. When the pork starts to give off some moisture then sprinkle over a couple of spoonfuls of plain flour and mix well.
  2. Pour over the passata and add the chopped herbs and ketchup. Simmer for 15 mins and season to taste.
  3. Chop the mushrooms finely and fry gently in a saucepan with the garlic, oil and butter until soft.
  4. Melt the butter for the cheese sauce in a large saucepan and add the flour and mix until it comes together.Add half the milk and whisk as it starts to bubble and thicken. At this point fear not as lumps will form with gay abandon, just keep whisking hard and they will disappear. Add the rest of the milk and whisk until its bubbling and not thickening anymore.
  5. Add the cheese and stir well as it melts and simmer gently for 10 mins. Season to taste.
  6. Wilt the spinach in a large saucepan with a knob of butter. If you haven't wilted spinach before then don't panic it will reduce significantly as it cooks. It only takes a couple of mins. Set aside. I use nuggets of frozen spinach which I thaw out and then squeeze the water from. I use 5 nuggets.
  7. Start to layer the lasagne by putting the mushroom mixture on the bottom of a suitable lasagne dish.I use one 24 cm by 15 cm. Cover with lasagne sheets.I break 3 sheets up to fit my dish.I do have some left over which I throw away.Put a layer of ragu followed by cheese sauce and all the spinach. Top with the lasagne sheets and then ragu followed by a final layer of the cheese sauce.

  8. Bake at 180C for about 45 minutes until brown in patches and bubbling on top.
  9. Apply to Liberated Adult Face.

Recipe Notes

I usually make this ahead and refrigerate until I am ready to bake it.You could even make it a day ahead.

Nutrition Facts
Pork, Mushroom and Spinach Lasagne.
Amount Per Serving
Calories 587 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 16g 80%
Cholesterol 105mg 35%
Sodium 427mg 18%
Potassium 1256mg 36%
Total Carbohydrates 33g 11%
Dietary Fiber 4g 16%
Sugars 12g
Protein 31g 62%
Vitamin A 82.7%
Vitamin C 23.9%
Calcium 46.3%
Iron 30.1%
* Percent Daily Values are based on a 2000 calorie diet.