Pork Lasagna

Taking lasagna from the restaurant to the kitchen table.

Sausage:

• 2 lbs Country Pork ribs (boneless, sliced)
• 1 Tbs Parsley
• 1 Tbs Salt
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Black pepper
• 2 tsp Italian seasonings
• 1 tsp Red pepper flakes

Meat Filling:

• 1 1/2 Onion, diced
• 1 Lg Carrot, qtr moons
• 1 Lg Yellow Bell Pepper, diced
• 2 Lg Garlic cloves, minced
• 8oz Dry Red wine
• 1 1/2 Tbs Tomato Paste
• 2lbs Italian Pork Sausage
• 28 oz Tomatoes, crushed
• S&P

Cheese Filling:

• 24 oz Ricotta
• 6 oz Parmasean
• 1 block Mozzerella, shredded
• 1 egg
• S&P

Assembly:

• Roll your own or use one box Barilla Lasagne, Oven Ready no.399’s
• 3 C grated mozerella
• 1 C grated parmesean

Instructions:

Cube and grind pork through smallest mince die. Include all necessary ingredients in bowl, mix.

Preheat oven to 375F.

Heat a large cast iron dutch oven to medium high heat. Saute pork mince in sections, 1/4lb at a time.

Using slotted spoon, remove meat. Place diced onion, carrot, and bell pepper in pan.

Saute in pork fat until onions are translucent. Add garlic, saute until fragrant (Do NOT Brown).

Disolve tomato paste into wine. Pour in to pan, reduce by half. Add crushed tomatoes, S&P and sausage.

Bring to a simmer. Stir, and reduce heat.

Combine all cheese filling ingredients.

Grease an 11”x15” casserole with olive oil. Add 1 1/2 C Meat sauce, top with 3 noodles. Layer 1 1/2 C cheese filling.

Layer 3/4 C grated Moz, 1/4 C grated Parm. Repeat layers 2xs. Finish with 3 noodles. Spoon excess sauce sparingly.

Sprinkle additional cheese. Lightly oil tin foil and place over lasagna. Bake 40 minutes.

Remove foil, increase temp to 400F. Bake until noodles swell and curl, about 20 minutes.

Let stand 15 minutes before serving.

Yummo

A post shared by Hailey McAfee (@hjmcafee) on Dec 31, 2017 at 8:39pm PST

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