Pork & Ricotta Lasagne



noun_fork and knife_2152429

Serves: 6 people


Prep: 25 mins


Cooking: 50 mins


  • 500g Otway Pork mince
  • 1 tablespoon olive oil
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 700ml tomato passata (pasta sauce)
  • Salt and freshly ground pepper
  • 8 sheets (about 350g) fresh egg lasagne sheets (see tip)
  • 2/3 cup grated mozzarella
  • 1/3 cup finely grated parmesan
  • Leafy green salad, to serve

Ricotta cheese sauce

  • 375g tub smooth ricotta
  • 1/2 cup milk
  • 1 cup finely grated parmesan
  • 1 egg


Step 1
Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring occasionally, for 2-3 minutes until softening.

Step 2
Add pork and cook, breaking up the mince with a spatula or wooden spoon, for 5-6 minutes or until white.

Step 3
Stir through tomato passata and bring to the boil. Reduce heat and simmer, stirring occasionally, for 8 minutes or until slightly thickened. Season to taste. Set aside to cool.

Step 4
Meanwhile, make the ricotta cheese sauce, combine all ingredients in a bowl. Season to taste. Mix until smooth and well combined.

Step 5
Preheat oven to 200°C. Spread ¾ cup pork mixture over the base of a 30cm x 20cm x 6cm deep baking dish or pan. Top with a layer of lasagne sheets.

Step 6
Spoon 1/3 of the remaining pork mixture over lasagne. Dollop over a few large spoonfuls (about 1/3 cup) of ricotta cheese sauce. Lightly spread. Cover with another layer of lasagne sheets. Repeat layering 2 more times using pork mixture, lasagne sheets and ricotta cheese sauce. Spread the final layer of lasagne sheets with the remaining ricotta cheese sauce.

Step 7
Sprinkle with mozzarella and parmesan. Place on a baking tray and bake for 30 minutes or until golden and cooked through. Serve with leafy green salad.

[insta-gallery id="1"]

Let's keep in touch

Sign up to the Otway Pork Newsletter to stay up to date with new product releases, latest news and great recipes.