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Instant Pot Pulled Pork Lasagne

  • Prep Time
    15 MINS
  • Cook Time
    2 HR
  • KCals 448
  • Carbs 37G
6 Servings

Ingredients

For the pulled pork

  • 700 g gammon joint, all visible fat removed
  • ½ onion, peeled and chopped
  • ½ tsp pepper
  • 1 tbsp BBQ seasoning
  • 1 tbsp Worcestershire sauce
  • 1 beef stock cube
  • 300 ml boiling water
  • low-calorie cooking spray

For the BBQ sauce

  • ½ onion, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 1 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp BBQ seasoning
  • 400 g can chopped tomatoes
  • 200 g passata
  • 2 tsp white granulated sweetener
  • ½ tsp chipotle paste

For the lasagne

  • 6 lasagne sheets
  • 500 g fat free natural yoghurt
  • 2 eggs, beaten
  • 100 g reduced fat Cheddar cheese, finely grated
  • salt and pepper, to taste

Instructions

  1. Soak the gammon joint in water for a few hours or overnight to remove the excess salt. This step is really important to prevent the finished lasagne ending up too salty!

  2. Mix the pepper with the BBQ seasoning and rub it all over the gammon joint. Set the Instant Pot to Sauté mode and spray with low-calorie cooking spray. Brown the gammon on all sides, remove from the pot and leave to one side.

  3. Add the onions and cook until soft. Add the gammon back to the pot and pour in the boiling water and Worcestershire sauce. Crumble in the stock cube and give the pot a stir.

  4. Lock the lid, turn the valve to sealing and place the Instant Pot into Manual mode. Increase the time to 90 minutes. Once finished, allow the pot to naturally release its pressure for 15 minutes.

  5. While the gammon joint is cooking, make the BBQ sauce. Spray a frying pan with low-calorie cooking spray and cook the onions and garlic until the onions are soft.

  6. Add the tomato puree, chopped tomatoes and passata and simmer for 4 minutes. Add in the BBQ seasoning, balsamic vinegar, Worcestershire sauce, sweetener and chipotle paste. Give the sauce a good stir and simmer for 5 minutes until thickened. Leave to one side while the gammon cooks.

  7. When the Instant Pot has naturally released for 15 minutes, quickly release the rest of the pressure and remove the gammon from the pot. Set to Sauté mode and allow the juices to bubble and reduce by half. Add in the BBQ sauce and simmer for 5 minutes.

  8. Shred the gammon joint with two forks and add back to the Instant Pot. Stir and coat with the sauce.

  9. Preheat the oven to 200ºC. Mix the yoghurt and eggs until smooth and season with salt and pepper.

  10. Spread a layer of the pulled pork mixture into the bottom of an ovenproof dish, then add a layer of lasagne sheets, then some of the white sauce. Repeat with a further layer of pulled pork, lasagne and the rest of the white sauce.

  11. Sprinkle the top with the Cheddar cheese and pop in the oven for 30 minutes until the top of the lasagne is golden brown. Serve with your choice of accompaniment.