Sunday, March 8, 2009

Pork Shoulder Lasagne



Didn't I just say I was going on a diet?

I said I would start tomorrow, Monday.

It's Sunday! We are having company and I won't subject them to my healthy, low fat eating, poor things.

People come here expecting good food, a bit on the fattening side and lots of it. Brothers and brothers in law have been known to have 2nd & 3rd helpings. (a compliment to me!).



So, I decided it would be a good day to make a lasagne for Marie at Proud Italian Cook & Maryann at Finding La Dolce Vita's Festa Italiana Party.
What time can I expect you here for dinner, Marie?

I made a Sunday gravy a few posts back, a pork shoulder ragu, that took 5 hours. A pain, but worth it. It made enough sauce for 2 dinners and 2 containers to freeze.

I made lasagne with the leftover sauce defrosted from the freezer stock of goodies.

There really is no scientific recipe for lasagne. It's a layered casserole, how hard can it be?

Noodles, cheese, sauce, meat. Noodles, cheese, sauce, meat. Noodles, cheese, sauce, meat. Are you are getting the hang of it?

I buy the very best fresh lasagne pasta sheets at the Italian deli, and I think that is why my lasagne is so good. The fresh pasta sheets make the difference. They are so eggy and beautiful to work with.

I add some regular tomato sauce to the bottom of a 9 x 13 casserole.
Lay your fresh noodles in the sauce. I now layer the pork ragu (or any meat sauce) on top of the noodles.

Next layer will be my ricotta cheese mixture, which is:

16 oz. container of fresh ricotta
2 eggs
1/2 cup of grated parmesan cheese
1 cup of mozzarella cheese
2 tbsp of pesto sauce (mix all of these ingredients together until fluffy).

Lay your ricotta mixture on top of a clean noodle (I don't like the meat sauce to mingle with the cheese mixture).

Now, top your cheese mixture with a clean sheet of pasta. Pour some tomato sauce over this, enough to cover the pan.
Top with slices of fresh mozzarella cheese (the kind packed in water). Dab with spoonfuls of basil pesto.

Spray PAM on aluminum foil, so it doesn't stick to the cheese, and cover and bake for 45 minutes in a 375 oven.
Remove the foil and bake for 15 more minutes (1 hour total).

Let rest a few minutes before slicing. See, only 2 layers. It's so good!



15 comments:

Foodie with Little Thyme! said...

Isn't it amazing how dirrerent everyones lasagne recipes are?
Look good. See you at the party.

kat said...

What a great looking lasagna. I love the idea of using pork shoulder in it.

Giff said...

first of all, you don't need to be on a diet! the coming warmer weather should help, but if you start posting recipes of steamed farro served with sun-toasted kale and dried seaweed shavings, Heidi, then long-dead Italian matrons are going to roll in their graves. Besides, H. would probably start a full scale insurrection.

your lasagna is gooood. yet another reminder that i need to try making fresh pasta. someday. over the rainbow?

noble pig said...

Yep, I think this would be all the calories for one day! Beautiful.

LaDue & Crew said...

I've never thought of pesto in the ricotta- wow! No wonder it's so good! I've always thrown in the usual parsley and nutmeg. Ok, next time I am trying this... after the weight loss challenge is over that is! I will be there in a few hours, though, to just take a whiff, lol...

Elra said...

What a delicious lasagna Stacey.
Cheers,
elra

Maria said...

Great entry! I haven't made lasagna in a long time. I really need to!

Ciao Chow Linda said...

I knew you had something special to bring to the festa. How great that you can get fresh pasta leaves at the deli. This looks like a keeper.

Proud Italian Cook said...

Stacey, I knew you'd come up with something good for the festa. This looks outstanding! and I love the pesto in the ricotta! Your family will go into withdrawal while your on your diet, I'm sure their enjoying every morsel! Why are YOU going on a diet anyway? You have the best metabolism I've every seen! Thank you for joining us Stacey, it wouldn't be the same without you!

A Feast for the Eyes said...

Wow, does this look good? OK, so I did 30 minutes of water aerobics and FROZE the rest of my cupcakes that I baked yesterday. I'm making Spaetzle and red cabbage for my German dinner.

But this lasagna... it will have to wait. I'm trying to dump some extra pounds from all the new recipes I've been blogging.

Good luck! I'm right behind you.

Deb

Darius T. Williams said...

I made a lasagna too - but pork shoulder?!?! YUM!

5 Star Foodie said...

What a great idea to use pork shoulder in the lasagna! It sounds excellent!

Culinarywannabe said...

Sounds like a heck of a last meal!!

Peter M said...

I can't decide which pic I like more...the rendered, flaky pork or that beautiful slab of red, green and white.

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