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

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at sunporkfreshfoods.com.au.

Share this recipe:

Cooking tools:

Baking dish
Whisk
Grater
Can opener
Chef's knife
Cutting board
Saucepan
Skillet
Spoon
Measuring cup
Measuring spoon
Stove
Oven

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