Pork, rosemary, fennel and chilli ragu lasagne

It’s fair to say I’m building up quite a repertoire of lasagne recipes. A super easy recipe and the oven does most of the work!



  • 60ml extra virgin olive oil
  • 1.5kg pork neck, trimmed
  • 500ml tomato passata
  • 400g can chopped tomatoes
  • 2 tbs tomato paste
  • 4 rosemary sprigs, leaves picked
  • 3 tsp fennel seeds
  • 4 garlic cloves, finely chopped
  • 2 tsp chilli flakes
  • 80g unsalted butter
  • 80g plain flour
  • 1L milk
  • 1/4 tsp freshly grated nutmeg
  • 60g parmesan, finely grated
  • 400g store-bought fresh lasagne sheets
  • 100g mozzarella, grated


  • To make the ragu, heat oil in a flameproof casserole over high heat. Season pork and add to pan. Cook, turning, for 6-8 minutes until browned. Add passata, canned tomatoes, tomato paste, rosemary, fennel seeds, garlic, chilli and 500ml water (the pork should be submerged in the sauce). Season, cover and reduce heat to low. Simmer for 3 hours 30 minutes or until pork is tender. Remove lid and simmer for a further 30 minutes until sauce has reduced by one-third. Cool slightly, keep the meat in the sauce, then shred the meat using two fork and stir into the thick tomato sauce. Season and set aside.
  • Melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute, then gradually add milk in 4 batches, stirring constantly to prevent any lumps from forming. Bring to a simmer for 5 minutes or until thickened. Stir in nutmeg and parmesan. Season, then set aside.
  • Preheat oven to 200°C.
  • Add a few spoonfuls of ragu to the base of a 4L baking dish. Top with a layer of lasagne sheet, then 250ml bechamel, followed by a layer of ragu. Repeat layering, finishing with a layer of bechamel. Scatter with mozzarella. Place baking dish on a tray and bake for 40 minutes or until golden and bubbling. Rest for 15 minutes before serving.
Slow cooked ragu
Ready for the oven

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