Ground Pork Lasagna
Courtesy of National Pork Board 12 Servings • 20 Min. Prep Time • 45 Min. Cook Time • Tossed salad, garlic toast| Ingredients |
|---|
| 1 lb. ground pork |
| 1/4 tsp. salt |
| 1 jar (26 to 30 oz.) spaghetti sauce |
| 1 can (14 1/2 oz.) Italian-style diced tomatoes, undrained |
| 1/4 tsp. ground red pepper |
| 1 carton (15 oz.) ricotta cheese |
| 1/4 c. grated Parmesan cheese |
| 1 egg, slightly beaten |
| 10 pkg. uncooked lasagna noodles |
| 1-1/2 c. shredded mozzarella cheese |
Directions:
1. Heat oven to 375°F. Brown ground pork in large nonstick skillet over medium heat 8 to 10 min. or until pork is not pink, breaking up into small crumbles. Pour off drippings.
2. Season with salt. Stir in spaghetti sauce, tomatoes and red pepper.
3. Combine ricotta cheese, Parmesan cheese and egg in medium bowl.
4. Spread 2 c. pork sauce in bottom of 13 x 9-in. baking dish. Top with 4 noodles, arranged lengthwise in single layer; place fifth noodle crosswise at end of dish, breaking noodle to fit. Press noodles lightly into sauce.
5. Spread all the ricotta mixture over noodles. Sprinkle with 1 c. mozzarella cheese.
6. Top with 1-1/2 c. sauce. Top with remaining noodles in single layer; press into sauce. Top with remaining sauce.
7. Bake in 375°F oven 45 min. or until noodles are tender.
8. Sprinkle with remaining 1/2 c. mozzarella cheese. Let stand 15 min.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Wine Pairings:
Chianti, Merlot, Bardolino