Sweet and Savoury Lasagna

This is an older recipe familiar to those who already look at my Facebook photos. It's definitely going into the cookbook so I thought I should post the recipe here. Please feel free to post your comments and criticisms.

The idea of putting fruit in lasagna came from a jar of ketchup au fruits (fruit ketchup) from the Patisserie de Gascogne in Montreal. Much to my surprise and delight, many fruits complement the flavour of tomatoes very well, creating a balance between sweetness and acidity. I am particularly fond of caramelized pears, which is why I chose the fruit for this dish. However, feel free to try it with apples, mangoes, figs or whatever else you can imagine.

Cheese is almost entirely absent from this recipe. While soft Italian cheeses such as Mozzarella or Ricotta are wonderful components of the traditional lasagna, they add a significant measure of fat and will drive away anyone who is lactose intolerant. You will find that the Bechamel sauce more than satisfies the desire for creaminess and it browns beautifully. However, the sharpness of fresh Parmesan is irresistible, especially in contrast with the top layer of pears. Lactose intolerance be damned – I always sprinkle a bit of Parmesan.

300-400g ground pork
2-3 cloves garlic, minced
1 medium onion, minced
1 Tbsp olive oil
4 cups tomato sauce (see recipe to make your own)
9 sheets quick cooking lasagna (or enough for three layers in the baking pan)
1-2 firm pears (Bartlett or Bosc), finely sliced
Bechamel sauce (see recipe)
1 Tbsp parsley, chopped (optional)
1-2 Tbsp Parmesan, freshly grated (optional)

1. In a mixing bowl, combine the pork, garlic and onion.
2. Heat the oil in a skillet on Medium-High heat. When the oil begins to shimmer, pinch off small pieces of the pork mixture and fry them in the oil until lightly browned. The pieces can be irregularly shaped. If you have a small skillet, you may need to do this in two batches in order to fry all of the pork mixture. Do not overcook since the meat will cook some more when the lasagna is baked in the oven. Remove the skillet from the heat and allow the pork pieces to drain on some paper towels.
3. Preheat the oven to 350°F. While the oven is warming up, begin layering the lasagna in a deep baking pan or lasagna dish. First, spread a thin layer of tomato sauce before placing 3 sheets of the pasta. The key here is to make sure the pasta is in contact with sufficient moisture to cook it through.
4. Spread half of the tomato sauce then create a layer with the pork pieces. Place another 3 sheets of the pasta.
5. Spread the remainder of the tomato sauce then create a layer with the pear slices. Place the last of the pasta sheets.
6. Spread the Bechamel sauce then sprinkle the parsley and Parmesan across the top.
7. Cover the lasagna with foil and bake for 20 minutes. Uncover then bake for an additional 10-15 minutes until the sauces are bubbling and the top is golden brown.
8. Remove from the oven then allow the lasagna to rest for 10 minutes before serving.