With three young kids, I’m always on the lookout for great ways to “cook once and eat twice.” Recently Grillocracy featured a great recipe for leftover pulled pork – twice grilled pulled pork potatoes – and today is no different as we fire up a flavor packed Pulled Pork Lasagna!
PULLED PORK LASAGNA
1 18oz bottle of KC Masterpiece barbecue sauce
2 cups tomato sauce
1 lb. pulled pork
12oz. box of oven ready lasagna noodles
2 cups grated smoked Gouda cheese
2 cups grated mozzarella cheese
3 cups ricotta cheese
2 tbsp. of your favorite BBQ dry rub seasoning
Prepare grill for medium-high heat cooking, approximately 375 degrees.
In a medium bowl, combine barbecue sauce and tomato sauce. In a separate bowl, mix smoked Gouda and mozzarella cheeses.
In a 9”x13”x3” baking dish, spread sauce to evenly coat the bottom. Add 1 layer of noodles, then top with 1/2 pound cooked pulled pork, 1/3 of the cheese mixture, 1 cup of ricotta cheese, and sauce. Repeat once. Top with a final layer of noodles, an even coating of sauce, and the remainder of cheese. Sprinkle with your favorite dry rub.
Cover lasagna with foil and place it on the grill for 50 minutes. Remove foil and bake an additional 10 minutes to brown the top. Let the lasagna rest before slicing.