Slow roast pork and mushroom lasagne

Preheat oven to 180C or 160C fan.

Heat half the oil in a large deep frying pan over medium-high heat. Cook half the mushroom, stirring, for 4 mins or until golden. Transfer to a plate. Repeat with remaining oil and mushroom. Return the mushroom to the pan with pork and sauce, tomato paste and 1/3 cup water. Stir until combined and bring to the boil. Season.

Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 1-2 mins. Slowly whisk in the milk until smooth. Increase heat to medium-high. Cook, stirring, for 3-5 mins or until mixture boils and thickens. Stir in half the cheese and season.

Spoon 1/2 cup of the meat sauce into a 23cm square (12-cup) ovenproof baking dish. Cover with lasagne sheets, cutting to fit. Spoon over one-quarter of the remaining meat sauce, drizzle over 1/2 cup of the white sauce and cover with lasagne sheets. Repeat 3 times. Cover with the remaining white sauce and sprinkle over remaining cheese. Bake for 45 mins or until tender and golden. Stand for 10 mins before serving with baby rocket.