World Lasagne Day Calls for a Pulled Pork Twist

Trish Julianne

This lasagne might read like quite an enterprise, but really it needs close to no hands-on cooking. The meat doesn't even need browning, and using crème fraîche instead of making a bechamel makes it even easier.

subheading: For the meat sauce:

2 carrots, sliced

2 onions, sliced

2 celery sticks, sliced

3 garlic cloves, sliced

½ tsp chilli flakes

2 bay leaves

3 sprigs rosemary

1kg pork shoulder on the bone

250ml dry white wine

250ml good-quality chicken stock

200ml tinned chopped tomatoes

Pared zest ½ orange

subheading: For the lasagne:

Oil for greasing

350g fresh lasagne sheets

200ml tub crème fraîche, thinned with 1 tbsp water

4 tbsp freshly grated Parmesan

125g mozzarella, torn

Directions at independent.ie

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