Step 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!

Step 2

Mix the pepper with the BBQ seasoning and rub it all over the gammon joint. Spray a frying pan with low-calorie cooking spray. Brown the gammon on all sides, remove from the pan and leave to one side.

Step 3

Add the onions and cook until soft. Transfer the gammon and onions into the pot of the slow cooker and pour in the boiling water and Worcestershire sauce. Crumble in the stock cube and give it a stir.

Step 4

Cook on high for 5 hours. Remove the slow cooker lid for the last 30 minutes of cooking to reduce the liquid down. Remove the gammon from the slow cooker and transfer the liquid to a jug.

Step 5

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

Step 6

Add the tomato puree, chopped tomatoes and passata and liquid from the slow cooker. Give the pan a stir and add in the BBQ seasoning, balsamic vinegar, Worcestershire sauce, sweetener and chipotle paste. Simmer for 5 minutes until thickened.

Step 7

If the sauce looks too runny, simmer for a little longer. Shred the gammon with two forks and add to the BBQ sauce stir and coat with the sauce.

Step 8

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

Step 9

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 sauce.

Step 10

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.