Mangia, Y’all!January 25, 2010
When I first came across this recipe in the Hannaford Supermarket magazine, I had to do a double-take, because the words in its title did not seem to be congruous: “BBQ Pork Lasagna.” But after looking over the ingredients, I decided to give it a go, and fortunately, it’s great! A few notes: the original recipe calls for buying roasted pork and then shredding it yourself and mixing it with a BBQ sauce, but to save time, I bought a tub of pre-cooked, shredded and BBQ-sauced pork (most supermarkets should have this). The pasta sauce probably shouldn’t be a wine-flavored one – I used a roasted tomato and garlic variety – of course you could make your own if you have time. I had no idea they made oven-ready lasagna noodles (also called “no-boil”). But the trick with them is to make sure every noodle is entirely covered with sauce and cheese, because otherwise they will not get soft. My lasagna had very crunchy edges…not so good. But the noodles that were covered turned out great. You can halve the recipe – use a 9-inch square pan instead of the 9×13. Enjoy!
BBQ Pork Lasagna
(makes about 8 servings)
1- 1 1/2 lbs. prepared shredded pork in BBQ sauce
2 cups part skim, low moisture mozzarella cheese, shredded
¼ lb. smoked Swiss cheese, grated
½ cup parmesan cheese, shredded
15 oz. ricotta cheese, part skim
¼ tsp black pepper, freshly ground
1/8 tsp nutmeg, ground
2 jars pasta sauce
9 or 12 oz. oven-ready lasagna noodles
Preheat oven to 375° F. Spray a 9-by-13-inch pan with vegetable cooking spray. In a separate bowl, mix together mozzarella, smoked Swiss, and Parmesan. In a medium bowl, lightly beat eggs. Add ricotta, pepper, and nutmeg. Coat bottom of prepared pan with 1 cup of the pasta sauce. Top with 4 noodles (they will overlap). Top noodles with a third of the ricotta mixture, then a third of the shredded pork, a quarter of the pasta sauce, and a quarter of the cheese mixture. Repeat the process two more times to create two more layers, finishing with the final 4 noodles on top. Pour remaining sauce over top layer of noodles and scatter remaining cheese mixture over sauce. Spray a large sheet of foil with vegetable cooking spray and cover lasagna, sprayed side down (or use nonstick foil). Seal tightly around the edges. Bake at 375°F for 50 minutes, or until noodles are tender enough to be easily pierced with a fork. Remove foil and bake for an additional 5 minutes, or until cheese on top begins to bubble. Remove from oven and let rest for 10 minutes, then serve.