Pulled Pork Lasagna
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12-16 Lasagna noodles, pre–cooked, or bake in oven
1 lb. ricotta cheese
½ lb. provolone cheese sliced
½ lb. Asiago cheese - shredded
1 lb. mozzarella cheese shredded
3 cups tomato sauce
2 large onions, sliced and caramelized
2 red peppers – sliced and sautéed
1 bunch of fresh basil – washed, dried and torn into shreds
Salt and pepper

Prepare the tomato sauce and allow cooling slightly. Heat the pulled pork and make sure it is well separated. Caramelize the onions and add the peppers to cook through slightly. Have the cheeses shredded and ready to go. Take a large roasting pan, and spray with a non-stick, or rub unsalted butter. Place 4 oz. of sauce in the bottom of the pan, layer 4 lasagna noodles and then top with 2-4 oz. of the onions and peppers, 1 oz. of the shredded basil, 1 cup of ricotta, 4 oz. of pulled pork, 2-4 oz. of each of the cheeses and then top with 2 oz. of sauce. Repeat layers until the top has a layer of sauce and finish with the remaining cheeses. Bake, covered with fin foil for 45-60 minutes and allow cooling for 10-15 minutes before serving.