Of the unique recipes provided by the competition barbecue team Smoke In Da Eye for Super Bowl consumption, I find this Pulled Pork Lasagna the most intriguing.
I love lasagna. I loved pulled pork. I just never would have thought about putting the two together, but these guys (and/or gals) did.
Pulled Pork Lasagna
In a saucepan, combine one 32-ounce can plum tomatoes, crushed, and 1 bottle barbecue sauce; simmer over medium-low heat for about 45 minutes.
Mix 2 cups grated smoked gouda and 2 cups grated mozzarella cheeses; set aside.
Prepare one box lasagna noodles according to directions.
Preheat oven to 375 degrees.
In an oven-proof baking dish, drizzle sauce to evenly coat the bottom. Add 1 layer of noodles, then top with 1/3 pound cooked pulled pork, ¼ of the cheese mixture, about 2/3 cup of ricotta cheese and sauce. Repeat with two more layers. Top final layer of noodles with an even coating of sauce, remainder of cheese and sprinkle with your favorite dry rub.
Cover lasagna with foil and place in the oven for about 30 minutes. Remove foil and bake an additional 10 minutes to brown the top. Let rest before slicing.