A couple of weeks ago I made Sloppy Joes Macaroni Casserole and a google+ mate suggested using pulled pork. I thought it was a really good idea, mainly because I’m a huge fan of pulled pork. I was planning to make lasagne that week, and since that suggestion was given, I decided to marry the two. The pulled pork was slow cooked till tender and shredded. I adapted the sloppy joes sauce to make this sauce, as I thought the flavour will compliment the pork better. I was pretty pleased with the results, although I would suggest using frozen spinach instead of fresh. But then again, that’s a personal preference. Here’s the recipe.
Ingredients (Serves 4-6)
- 6 no-cook lasagne sheets
- 400g pork shoulders* (feel free to substitute for chicken or beef)
- 1 Maggie beef cube*
- 1 tbsp Worcestershire sauce*
- 1 med yellow onion, sliced*
- 1 med carrot shredded
- 2 stalks celery, diced
- 1/4 cup diced red pepper
- 3 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp dried pasley
- 1 can diced tomato
- 1-1/2 tbsp american mustard
- 2 tbsp brown sugar
- 1/4 cup ketchup
- 1 tbsp Worcestershire sauce
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cups fresh spinach
- 250g ricotta cheese, room temp
- 1-1/2 cups shredded mozzarella cheese, reserve 1/2 cup for topping
- 1/4 cup chopped parsley
- 1 egg
First spread a little meat sauce at the base of your casserole.
Place lasagne sheet on top of meat sauce.
Generously spread meat sauce on top of pasta sheets.
Top with spinach, and all of the cheese mixture on top of the spinach.
Layer pasta sheets again, and top with remaining meat sauce.
Sprinkle reserved cheese on top.
Loosely tent with foil.
Bake for 30 mins covered at 180C.
Remove foil, and bake for 18-20 mins.
Allow to rest for 10 mins before cutting into it.