Preheat oven to 180⁰C (160°C fan forced). Heat the oil in a large ovenproof, heavy-based casserole dish over high heat. Season pork well with McCormick Sea Salt and Black Pepper, add to pan and cook turning occasionally for 5-6 minutes each side or until browned. Remove and set aside.
Add the onion and garlic and cook for 4-5 minutes or until lightly browned. Reduce heat to medium. Add the flour and cook, stirring, for 1 minute. Add the wine, McCormick Thyme Leaves, Smoked Paprika, sugar and KEEN’S Chilli Blend and stir well to combine. Add the stock, tomato, bay leaves and pork and bring to a simmer. Cover, place in oven and cook for 2-3 hours or until very tender.
Remove pork from the cooking liquid and, using 2 forks, shred the meat, discarding any fat. Skim the fat from the surface of the liquid and discard. Return the shredded pork to the cooking liquid and set aside.
To make the white sauce; place all ingredients into a medium saucepan. Cook over a medium heat, stirring continuously until the mixture thickens. Simmer for 2 minutes to cook the flour out. Set aside to cool slightly.
Combine mozzarella and Parmesan in a large bowl and mix. Increase oven temperature to 200°C (180°C). Line the base of a lightly greased deep sided 27cm x 22cm (3.5-litre-capacity) ovenproof dish with 1 layer of lasagne sheets, trimming to fit. Top with half the pork mixture and 1 cup of the combined cheeses.
Repeat, making another layer, and finish with 1 layer of lasagne sheets, the white sauce and remaining cheese. Sprinkle over extra KEEN’S Chilli Blend, place the dish on an oven tray and cook for 45–50 minutes or until pasta is cooked and cheese golden and melted. Allow to cool for 10 minutes before serving.
This is a great dish for a large gathering, it can be prepared ahead of time and freezes well.