Quick Batch Cooked Pork Lasagne (Freezer-Friendly)
This Quick Batch Cooked Lasagne recipe is ideal for those with limited time who still crave the comfort of a hearty homemade dish. It uses simple, accessible ingredients like store-bought Dolmio red and white lasagne sauces, ground pork, pre-made lasagne sheets, and a blend of cheddar and mozzarella cheeses. The process is straightforward: layer cooked meat with lasagne sheets, top with sauces and plenty of cheese, and bake. Perfect for freezing, this lasagne can be prepared in advance and saved for those busy days when you need an easy, filling meal with minimal effort.
Equipment
Large non-stick frying pan or skillet
Metal oven tray (approximately 13x9 inch / 33x23cm)
Wooden spoon or spatula
Chopping board
Sharp chef's knife
Cheese grater (if grating block cheese)
Ingredients
- 1 tablespoon neutral cooking oil - vegetable or sunflower, for frying
1 pound ground pork - minced pork, about 450g- 1 pound tomato pasta sauce - about 450g jar, such as Dolmio Bolognese Original or any plain tomato-basil pasta sauce
- 1 pound white lasagne sauce - about 450g jar, béchamel-style, such as Dolmio Creamy Lasagne Sauce
- 8-10 sheets dried lasagne - approximately 250g / 9 oz, no-boil type
1 large onion - chopped
1 medium red pepper - chopped
1 medium green pepper - chopped
1-2 cloves garlic - minced- ½ pound mixed cheddar and mozzarella cheese - grated, roughly half and half, about 225g
1 teaspoon salt - to taste
½ teaspoon ground black pepper - or to taste
Instructions
- Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Add the ground pork and break it up with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until browned all over and no pink remains. The pork must reach an internal temperature of 160°F / 71°C. Transfer the cooked pork to a bowl and set aside.1 tablespoon neutral cooking oil, 1 pound ground pork
- In the same pan, fry the chopped onion over medium heat for 3-4 minutes until soft and translucent. Add the red and green peppers and minced garlic and cook for a further 3-4 minutes until the peppers have softened.1 large onion, 1 medium red pepper, 1 medium green pepper, 1-2 cloves garlic
- Return the browned pork to the pan with the vegetables. Pour in the entire jar of tomato pasta sauce and stir well to combine. If the mixture is very thick, add 2-3 tablespoons of water to loosen it slightly. Simmer over medium-low heat for 5-10 minutes, stirring occasionally, until the sauce has thickened to a rich, spoonable consistency. Season with salt and pepper to taste.1 pound ground pork, 1 pound tomato pasta sauce, 1 teaspoon salt, 1/2 teaspoon ground black pepper
- Preheat the oven to 390°F / 200°C (or 350°F / 180°C fan-forced). Spoon a thin layer of the meat sauce into the bottom of a metal oven tray (approximately 13x9 inch / 33x23cm). Place a single layer of lasagne sheets on top, breaking them to fit if needed. Repeat the layering — meat sauce, then pasta sheets — until all the meat sauce is used up, finishing with a layer of pasta sheets on top. Aim for 3-4 layers of each.8-10 sheets dried lasagne
- Spoon approximately half the jar (225g / 8 oz) of white lasagne sauce evenly over the top layer of pasta sheets, spreading it to the edges with the back of a spoon so all the pasta is covered.1 pound white lasagne sauce
- Scatter all of the grated cheddar and mozzarella cheese evenly over the white sauce layer.1/2 pound mixed cheddar and mozzarella cheese
- Bake at 390°F / 200°C (350°F / 180°C fan-forced) for 25 minutes, or 20 minutes in a fan oven, until the cheese is golden brown and bubbling and the lasagne is heated through. Let the lasagne rest for 10 minutes before slicing and serving.
Notes
Storage: Cover tightly and refrigerate for up to 3 days. Reheat individual portions in the microwave for 3-4 minutes or in the oven at 350°F / 175°C for 15-20 minutes until piping hot throughout.
Freezer: Assemble the unbaked lasagne, cool completely, wrap tightly in cling film then foil, and freeze for up to 3 months. Defrost fully in the fridge overnight before baking as directed.
Make-Ahead: Assemble the full tray up to 24 hours before baking, cover, and refrigerate. Add 5 minutes to the bake time if going straight from fridge to oven.
Substitution: Ground beef (80/20 blend) works in place of pork — leaner beef will produce a drier filling, so add a splash more sauce to compensate.
Pro Tip: Brown the pork in batches without crowding the pan — overcrowding steams the meat instead of browning it, which costs you flavour and texture.
Serving Suggestion: Serve with garlic bread, a simple green salad, chips and peas, or steamed green beans.
Nutrition
Serving: 1servingCalories: 968kcalCarbohydrates: 60gProtein: 45gFat: 60gSaturated Fat: 26gPolyunsaturated Fat: 10gMonounsaturated Fat: 20gTrans Fat: 0.02gCholesterol: 201mgSodium: 2307mgPotassium: 1006mgFiber: 5gSugar: 11gVitamin A: 1926IUVitamin C: 74mgCalcium: 346mgIron: 3mg
How did this recipe turn out for you?Rate this Recipe !
