Slow Roast Pork And Mushroom Lasagne Recipe

Cooking Directions

• STEP 1.Season the pork shoulder with salt, pepper, and your choice of herbs and spices.
• STEP 2.Slow roast the pork shoulder in the oven until it is tender and easily shredded.
• STEP 3.In a large skillet, sauté mushrooms with garlic and butter until golden brown.
• STEP 4.Prepare the béchamel sauce by melting butter, adding flour, and gradually whisking in milk.
• STEP 5.Layer the lasagne sheets, shredded pork, sautéed mushrooms, and béchamel sauce in a baking dish.
• STEP 6.Top with grated cheese and bake in the oven until the lasagne is golden and bubbly.
• STEP 7.Serve the slow roast pork and mushroom lasagne hot.

Cooking Tips

• You can add spinach or other vegetables to the lasagne for added nutrition.
• Make sure to let the pork rest before shredding to retain its juices.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator.
• Reheat the lasagne in the oven or microwave before serving.
• Serve with a side salad or garlic bread for a complete meal.