Everything that's good about lasagne (cheese, meat sauce, lasagne sheets), but a little bit different. Trust us, you're gonna love it
Method
Dice the pork shoulder, and season with salt and pepper. Brown all of the pork, in batches, in a large dutch oven until it's golden brown on all sides. Remove from the panAdd the aromatics (onion, garlic, ginger, chilli, spring onions), and char in the same pan. Add tomato paste and Gochujang, then deglaze with a little splash of stockAdd to a blender, and blend until smooth. Add the pork back in, cover with the blended mix, add chopped tomatoes, and top up with beer. Add soy, brown sugar, and rice vinegar.Top with a lid, leaving a small gap, and leave to cook on medium/low for 1 hour, or until the pork is tender. Pull the pork apart with two forksMeanwhile, prepare the ricotta mix. Combine the ricotta, spring onions, garlic, sesame, lime, salt, and pepper. Loosen with a splash of milkOnce the sauce has thickened and the pork is pulled, heat the oven to 200 C.Start layering the lasagne - sauce, ricotta, mozzarella, pasta, repeat. Once you're at the top, don't add a final pasta layer just finish with extra mozzarella. Cover loosely with foil and bake for 30 minutes, then uncovered for a final 10-15 until browned and bubbling. Enjoy!
