I'm attempting to empty the fridge before we leave on vacation Wednesday night. There was some leftover Porchetta from Saturday night so when I saw Stacey Snacks' pork shoulder lasagna I knew that's how I was going to use my leftovers.
We also had a some leftover tomato sauce in the freezer, half a box of no-boil lasagna noodles, some Parmesan & some Fontina. What we didn't have was ricotta (ok, we had some but it was lovely shades of pink & green. Need to check those expiration dates more often.) but we did have buttermilk & milk that needed to be used before we left so I whipped up some homemade ricotta. I have to say I'm not a big fan of the no-boil lasagna noodles but on a day like today when I was out until 5 it allowed me to put together a lasagna really quickly.
For a bunch of leftovers this certainly made one tasty meal. The pork was a nice change from ground beef plus the porchetta has all that wonderful seasoning in it which only add to the flavor of the lasagna.
Leftover Pork Lasagna
8 no boil lasagna noodles
6 oz ricotta
1/4 c grated Parmesan
2 c grated Fontina (or Mozzarella)
2 c tomato sauce (any kind will do)
1/2 c cooked shredded pork (we used leftover porchetta)
Preheat oven to 375 F.
Mix the ricotta, egg, Parmesan & 1 cup of the Fontina together.
Spray a glass 6" x 8" baking dish with nonstick spray or olive oil. Pour 1/3 c sauce on the bottom of the pan & spread out. Top with two lasagna noodles. Top that with half of the ricotta mixture then two more lasagna noodles. Layer in the pork & top it with 1/3 c of the tomato sauce. Top that with 2 more lasagna noodles. Add another layer using the rest of the ricotta mixture. Top with 2 lasagna noodles. Top with remaining tomato sauce & then 1 cup Fontina.
Bake for 55 minutes or until the sauce is bubbly & the cheese is melted. Let sit about 15 minutes before serving.
Makes 4 servings.
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