Ingredients

• 1 1/2 lbs shredded pork with barbecue sauce
• 1 (16 ounce) box lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 16 ounces pre-shredded mozzarella cheese
• 16 ounces cheddar cheese, shredded

Instructions

1. Preheat oven to 350°F

2. Bring pulled pork in favorite BBQ sauce at a slow simmer on stove top.

3. In a medium mixing bowl, combine ricotta, egg, salt, black pepper. Mix until smooth. Put aside.

4. In a medium mixing bowl, combine shredded mozzarella cheese and cheddar cheese. Put aside.

5. Boil 6 quarts of water, add pinch of salt, and cook pasta to almost done. Rinse in cold water.

6. Spoon enough sauce from your simmering pork mix to spread around bottom and sides of a 10”x14”x3” or closest sized baking pan you have and place one layer of lasagna on the bottom of the pan.

7. Spread evenly over lasagna a nice layer of pork and sauce. Next spread a layer of ricotta mixture and sprinkle on mozzarella and cheddar cheese. Repeat layering. Usually 3 or 4 layers depending on pan used. The goal is to use equal quantity of filling between each layer.

8. On the top layer, top with remaining ricotta, thin layer of pulled pork and lightly sprinkling with cheese saving some cheese to top during the last 5 minutes of cooking.

9. Bake for approximately 45 minutes until bubbly.

10. Remove from oven; let sit for 15 minutes. Cut and serve with garlic bread. Enjoy!

11. Foot Note: Use more or less cheese as desired. Save some cheese to add to top during the last 5 minutes of cooking.