Pork Lasagna Recipe
Pork Lasagna
Taking lasagna from the restaurant to the kitchen table.
Sausage:
- 2 lbs Country Pork ribs (boneless, sliced)
- 1 Tbs Parsley
- 1 Tbs Salt
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Black pepper
- 2 tsp Italian seasonings
- 1 tsp Red pepper flakes
Meat Filling:
- 1 1/2 Onion, diced
- 1 Lg Carrot, qtr moons
- 1 Lg Yellow Bell Pepper, diced
- 2 Lg Garlic cloves, minced
- 8oz Dry Red wine
- 1 1/2 Tbs Tomato Paste
- 2lbs Italian Pork Sausage
- 28 oz Tomatoes, crushed
- S&P
Cheese Filling:
- 24 oz Ricotta
- 6 oz Parmasean
- 1 block Mozzerella, shredded
- 1 egg
- S&P
Assembly:
- Roll your own or use one box Barilla Lasagne, Oven Ready no.399’s
- 3 C grated mozerella
- 1 C grated parmesean