We start with a coupla cups of chopped onions and 2 cloves (4 or 5) garlic.
Then we take two pounds of frozen pulled pork and shred it a bit. Prep for the grinder.
Saute the onions in EVOO till opaque, then add the garlic.
I ground the pulled pork with a fine (1/8") plate with the KitchenAid (didn't like it). Not really necessary but I have someone in the house with a swallowing problem so the smaller the better.
The players in the final assembly (recipe to follow), LR pan for baking, LL meat sauce, UL Ricotta cheese mix and UR Lasagna noodles.
All filled up and ready for the oven! ....Next time in the Weber!
[
Now we're out of the oven. Yea it's in a tin pan, I kinda over filled the bake pan and was worried (unnecessarily) about run over.
And cut........ohhhhh smells sooo good. Kind of a Peperoni scent.
An onna plate!!! Oh Man thats gooOOoOoOOOd!
2 lb. pulled pork
1 28 oz can crushed tomato
2 cups choppped onion
2 tsp. crushed oregano
1 tsp fennel seed crushed
2 clove garlic
2 tsp. basil
1/2 tsp. Pepper
2 tbls dried parsley
Grind Pulled Pork.
Saute onions in EVOO till opaque, add garlic simmer. Add pulled pork, simmer till warm. Mix the first 9 ingredients together in a large pan and simmer slowly for 15 minutes.
12 lasagna noodles
While cooking sauce - bring a large saucepan full of water to a full boil. Place 12 lasagna noodles in boiling water; cook until tender. Drain and separate by running cold water over.
2 eggs
2 c. Ricotta or regular cottage cheese
3/4 c. Parmesan cheese
Put 3 ingredients in blender and blend until smooth.
1 lb. mozzarella (sliced thin), it can be grated
Grease a 9 x 13 inch pan. Put enough sauce in the bottom to just cover. Make a layer of noodles, then cottage cheese mixture, then a layer of sliced thin mozzarella, then meat sauce mixture. Repeat until all ingredients are used, end with meat sauce mixture on top. Bake at 375 degrees for 35-45 minutes. Let set 15 minutes before cutting. Serves 8.
Then we take two pounds of frozen pulled pork and shred it a bit. Prep for the grinder.
Saute the onions in EVOO till opaque, then add the garlic.
I ground the pulled pork with a fine (1/8") plate with the KitchenAid (didn't like it). Not really necessary but I have someone in the house with a swallowing problem so the smaller the better.
The players in the final assembly (recipe to follow), LR pan for baking, LL meat sauce, UL Ricotta cheese mix and UR Lasagna noodles.
All filled up and ready for the oven! ....Next time in the Weber!
[
Now we're out of the oven. Yea it's in a tin pan, I kinda over filled the bake pan and was worried (unnecessarily) about run over.
And cut........ohhhhh smells sooo good. Kind of a Peperoni scent.
An onna plate!!! Oh Man thats gooOOoOoOOOd!
2 lb. pulled pork
1 28 oz can crushed tomato
2 cups choppped onion
2 tsp. crushed oregano
1 tsp fennel seed crushed
2 clove garlic
2 tsp. basil
1/2 tsp. Pepper
2 tbls dried parsley
Grind Pulled Pork.
Saute onions in EVOO till opaque, add garlic simmer. Add pulled pork, simmer till warm. Mix the first 9 ingredients together in a large pan and simmer slowly for 15 minutes.
12 lasagna noodles
While cooking sauce - bring a large saucepan full of water to a full boil. Place 12 lasagna noodles in boiling water; cook until tender. Drain and separate by running cold water over.
2 eggs
2 c. Ricotta or regular cottage cheese
3/4 c. Parmesan cheese
Put 3 ingredients in blender and blend until smooth.
1 lb. mozzarella (sliced thin), it can be grated
Grease a 9 x 13 inch pan. Put enough sauce in the bottom to just cover. Make a layer of noodles, then cottage cheese mixture, then a layer of sliced thin mozzarella, then meat sauce mixture. Repeat until all ingredients are used, end with meat sauce mixture on top. Bake at 375 degrees for 35-45 minutes. Let set 15 minutes before cutting. Serves 8.
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