CTV Recipes
Search Recipes
Pulled Pork Lasagne
Switch up your lasagna game with tender pulled pork and classic Italian flavours.
YIELDS
12
Ingredients
- 4 bell peppers, seeds removed and cut into large strips
- 2 large sweet onions, peeled and thinly sliced
- 1.5 kg boneless pork shoulder, cut into large (3 inch) pieces
- 1 1/2 teaspoons sea salt
- 1 teaspoon freshly cracked black pepper
- 3 cups quality tomato sauce
- 1 cups smoky BBQ sauce
- 12-14 oven-ready lasagna noodles
- 2 1/2 cups shredded cheddar cheese
- 2 1/2 cups shredded mozzarella cheese
Directions
- Preheat oven to 325F. Line one large sheet pan with parchment paper. Arrange onions and peppers into a single layer; place pork pieces on top. Sprinkle with salt and pepper; rub to coat. Cover with foil. Bake for two hours. Remove foil; continue to bake until pork reaches an internal temperature of 205F and shreds quickly for about two more hours. Let cool. Pull pork into shreds, discarding excess fat pieces.
- In a bowl, combine tomato sauce and BBQ sauce. Toss one cup of sauce with pulled pork, peppers and onions.
- In the bottom of a greased 10x14 inch deep baking dish, spread one cup of sauce; arrange three to four noodles on the bottom, overlapping slightly, if needed. Arrange half the pulled pork and vegetables over the top and sprinkle with one and a half cups of shredded cheese. Top with another layer of noodles, one cup of sauce, the remaining pork mixture and one and a half cups of cheese. Top with remaining noodles, pressing down, and top once more with remaining sauce and cheese. Cover with foil (TIP: spray the underside liberally with cooking spray to avoid sticking to the top layer of cheese). Bake in a 375F oven for one and a half hours, removing foil for 30 minutes of cooking.
- Let stand for 20 minutes before serving. Enjoy!
