| Use ready-made pork from the grocery store or | | | | at a slow simmer. |
| your own favorite homemade pulled pork and | | | | Combine the mozzarella cheese and Cheddar |
| barbecue sauce for this hearty lasagna. | | | | cheese in a small bowl, set aside. |
| Ingredients | | | | In a separate bowl, beat together the ricotta |
| 2 (18 oz) containers pulled pork in barbeque | | | | cheese, egg, salt, and ground pepper until smooth. |
| sauce | | | | In a glass 9×13 baking dish spread a layer of |
| 1 (16 oz) package mozzarella cheese, shredded | | | | the barbeque sauce into the bottom. Place a layer of |
| 1 (16 oz) package shredded Cheddar cheese | | | | lasagna noodles over the sauce to cover. Spread an |
| 1 (16 oz) container ricotta cheese | | | | layer of the pulled pork over the noodles and then |
| 1 large egg | | | | top with a layer of the ricotta mixture. Finish with a |
| 1/2 tsp salt | | | | layer of the shredded cheese mixture. Repeat the |
| 1/4 tsp ground black pepper | | | | layers. Finish by topping with a layer of the ricotta |
| 1 (16 oz) package lasagna noodles | | | | mixture, a thin layer of the pork, and a light sprinkling |
| Directions | | | | of the cheese mixture. Save a small portion of the |
| Preheat an oven to 350 degrees | | | | cheese mixture for later. |
| Bring a large pot of lightly salted water to a boil; | | | | Bake for 40 minutes. Remove from oven and |
| cook the lasagna noodles for about 12 minutes until | | | | top the lasagna with the remaining shredded cheese |
| cooked through but still firm. | | | | mixture and return to oven for about 5 minutes or |
| In a large pot over medium heat simmer the | | | | until the cheese is bubbly. Cool before serving. |
| pork in barbeque sauce, reduce heat and keep warm | | | | |