inspired by carmen petersen – DRUM MAGAZINE

Pulled Pork Lasagna

 Preparation time: 20 min      |      Cooking time: 40-50 min      |      Serve 4-6





10-15 lasagna sheets

1 kg Eskort BBQ Pulled Pork


Mirepoix (base of lasagne):

250 g celery stalks

250 g carrots

250 g onions

50 ml fresh thyme

80 ml olive oil

100 g can tomato paste

410 g can whole peeled tomato

100 g tomato puree

250 ml red wine

3 cloves garlic


To Serve (Topping):

Handful fresh basil

150 ml white cheddar cheese


White Sauce:

100 ml butter

100 ml flour

1 cinnamon stick

5 ml nutmeg

750 ml milk

150 ml mozzarella cheese


1 pack mixed lettuce

green tomatoes

fresh leaves

seasonal greens

green olives

80 ml feta



80 ml mayonnaise

80 ml plain yogurt

15 ml lemon juice


Preheat the oven to 180ºC.

White Sauce:

Heat the butter in a small saucepan, add the flour and stir. Slowly add the milk, stirring continuously. Add the cinnamon stick and stir until the sauce begins to thicken and season with salt and pepper.


In a large pot, heat the olive oil, fry the diced onion, celery and grated carrots until soft, add the thyme and fry until the vegetables are golden. Add tomato paste, whole peeled tomatoes and tomato puree, garlic and red wine. Leave to simmer for 5 10 minutes.

Add the Eskort Pulled Pork and simmer until the “bolognaise” is heated through, mix through the fresh basil and remove from the heat and set aside.

Start layering your lasagna starting with the ‘bolognaise’, add the lasagna sheet, white sauce and repeat.

Continue until the pan is full top with cheddar cheese. Bake in the oven for 25 30 minutes.



For the dressing, crumble the feta and whip with the rest of the ingredients.



Toss all the ingredients together and pour over of the dressing. Serve the salad with the lasagne.

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