Leftover Roast Pork and Mushroom Lasagne

Name: Leftover Roast Pork and Mushroom Lasagne
Ingredients: 2 cups leftover SunPork Pork Roast, diced; 150g SunPork Pork Mince; 1 Tbsp. olive oil; 150g Beef mince; 1 onion, diced; 6 cloves garlic, minced; 1 cup sliced brown mushrooms; 1/2 cup red wine; 1 Tbsp. mixed Italian herbs; 750ml pasata; 1 can diced tomatoes; 1/2 cup tomato paste; 2 cups leftover roast vegetables (potato, pumpkin, carrot, sweet potato or onions will work), diced; 250g fresh lasagne sheets; 4 Tbsp. butter; 1/2 cup plain flour; 4 cups milk; 2 cups Cheddar cheese, grated; Pinch of nutmeg; 1 cup mozzarella cheese, grated; Salt and pepper, to season

sunporkfreshfoods.com.au

Use up your roast leftovers with this super tasty Leftover Roast Pork and Mushroom Lasagne recipe! The whole family will love this new pasta dish!

View full recipe on sunporkfreshfoods.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunporkfreshfoods.com.au.

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Ingredients

2 cups leftover SunPork Pork Roast, diced
150g SunPork Pork Mince
1 Tbsp. olive oil
150g Beef mince
1 onion, diced
6 cloves garlic, minced
1 cup sliced brown mushrooms
1/2 cup red wine
1 Tbsp. mixed Italian herbs
750ml pasata
1 can diced tomatoes
1/2 cup tomato paste
2 cups leftover roast vegetables (potato, pumpkin, carrot, sweet potato or onions will work), diced
250g fresh lasagne sheets
4 Tbsp. butter
1/2 cup plain flour
4 cups milk
2 cups Cheddar cheese, grated
Pinch of nutmeg
1 cup mozzarella cheese, grated
Salt and pepper, to season