Lasagna

Important Disclosure: I cannot take credit for this lasagna recipe 🙂

A friend of mine, Sue Coughlin, told me all about this amazing lasagna one day while we were having breakfast together. I was intrigued about the recipe since it’s made with pulled pork and sounded delicious! One day she texted me and let me know her husband was dropping something off at the house. Lo and behold, he was delivering this amazing Lasagna we had heard about and could only dream of.

Well, the container never made it to the fridge. It was right around 11:30 when he delivered the goods and just in time to take a trip to the microwave. Oh. My. God. We could not stop eating it!

You have to try this lasagna!! I did text her and asked for the recipe, so here you go. You’re welcome!

1 box Barilla Oven Ready Lasagna Noodles
4 Jars RAO’S Arrabiata Pasta Sauce
16oz Ricotta Cheese
12 Cups of Shredded Mozzerella (usually 4-5 bags)
1/2 Grated Parm cheese

3-5lbs of bone in (or out) pork butt
4 jars of RAO’S Marinara Sauce

STEPS:
Slow cook pork butt in marinara sauce for 8 hours (I do it over night) – pull pork apart when done.

Mixing Bowl: Ricotta Cheese, 2 cups mozza, 1/2 parm cheese — mix together.

LAYERS:

1 cup arribiata sauce
4 lasagna noodles
1 cup sauce
1/3 Ricotta mixture
Shredded cheese – sprinkle
1/2 pulled pork

1 cup Arrabiata sauce
4 lasagna noodles
1 cup sauce
1/3 ricotta mixture
Shredded cheese

 (In this layer I either leave it as is (which is what I did for you) or I layer in pappy’s Alfredo sauce over rigatoni noodles with peas.  This softens the spice a little.)

1 cup Arrabiata sauce
4 lasagna noodles
1 cup sauce
1/3 Ricotta mixture
Shredded cheese
1/2 pulled pork

1 cup Arrabiata sauce
4 noodles
1 cup sauce
Lots of shredded Cheese

Bake at 350 degrees for 45min to an hour.

Bom Apetite!