Pork Lasagna

This Spicy Jalapeño Pork Lasagna combines the hearty flavours of pork mince, the tangy zest of jalapeño chutney, and the creamy richness of a béchamel sauce layered between tender sheets of egg lasagna. This dish is a flavorful twist on the classic lasagna, perfect for those who enjoy a kick of heat with their comfort food. Serve with fresh jalapeños and basil for an extra burst of flavour.

Pork Lasagna


For the Lasagna
  • 500g pork mince
  • Egg lasagna sheets
  • 1 red onion, diced
  • 1-2 garlic cloves, crushed
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 x 400ml can tomato and onion relish
  • 2 cups Portobello mushrooms, sliced
  • 1/3 cup jalapeño chutney
  • Salt and pepper, to taste
  • 1 tbsp Worcestershire sauce
For the White Sauce:
  • 1 L full cream milk
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 300ml cream
  • 1 tub full-fat cream cheese
  • 2-3 cups grated mozzarella
  • Fresh jalapeños, sliced
  • Fresh basil to serve


Preheat the oven to 180°C (356°F).

White Sauce: In a pot, melt butter over medium heat. Add flour to form a roux. Gradually whisk in milk until smooth, then simmer until thickened. Incorporate cream, season to taste, and keep warm.

Filling: In a pan, sauté onion until fragrant. Add garlic, herbs, and seasoning, followed by pork mince. Cook until browned. Add mushrooms, Worcestershire sauce, tomato and onion relish, and jalapeño chutney. Season as needed.

Layering: In a baking dish, layer pork mixture, lasagna sheets, and white sauce, ending with a layer of white sauce. Top with mozzarella and cream cheese.

Bake for 35-40 minutes until golden. Serve garnished with fresh jalapeños and basil.