Pork Lasagna

Seven-layer pork lasagna made with our Famous Seven-Finger-High Pork Chop, spinach ricotta, parmesan and mozzarella cheese and ratatouille style vegetables including zucchini, peppers, eggplant, tomatoes and garlic.

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MADE WITH OUR FAMOUS PORK CHOP | Recipe developed by Celebrity Chef Rick Moonen, Perry’s Master Development Chef

YIELDS: 8 SERVINGS

INGREDIENTS – MEAT SAUCE:

• 3 cups Perry’s Famous Pork Chop leftovers, finely diced
• 20 pieces oven-ready lasagna noodles
• 1 ½ cups mixed bell peppers, finely diced
• 2 tsp. red chili flakes
• 6 tbsp. extra virgin olive oil
• 3 medium carrots, peeled and finely diced
• ¾ cup tomato paste
• 12 garlic cloves, chopped
• 1 ½ cartons Pomi chopped tomatoes
• 1 ½ cup zucchini, finely diced
• 1 ½ cup eggplant, finely diced
• 3 tbsp. oregano
• Salt and pepper to taste

INGREDIENTS – RICOTTA MIX:

• 3 cups fresh ricotta cheese
• 2 cups Parmesan cheese
• 1 cup cooked and chopped spinach
• 1 large egg
• 2 tsp. garlic salt
• 1 tsp. black pepper
• Combine all of the above ingredients in a bowl and reserve for assembly of lasagna.

INGREDIENTS – LASAGNA ASSEMBLY:

• 6 cups dry mozzarella
• 1 cup parmesan cheese
• 2 cups fresh basil, finely chopped

MEAT SAUCE
• Heat a large sauté pan over medium heat and add the olive oil. Once shimmering, add in the shallot and sauté, stirring frequently, for 1 minute.
• Add the eggplant and turn the heat to high. Fry the eggplant with the olive oil and shallots for another minute.
• Add the garlic, zucchini, peppers and carrots to the pan. Season with salt, pepper, oregano and chili flakes and continue sautéing, stirring frequently.
• When the vegetables begin to soften, add in the diced pork chop and tomato paste.
• Continue to cook, stirring constantly, for about 2 minutes, until the paste begins to
deepen in color.
• Add in the chopped tomatoes and mix to combine.
• Reduce the temperature to medium heat and simmer for 10 minutes, until the sauce has thickened. Set aside for lasagna assembly.

LASAGNA ASSEMBLY
• Preheat oven to 375° and coat a 13 x 9’’ pan with olive oil.
• Spread a thin layer of the meat sauce to lightly coat the bottom of the pan. Top with 4 lasagna noodles to cover the bottom. Gently spread half of the ricotta mix over the top, then sprinkle 2 cups of mozzarella and 1 ⁄3 of the remaining meat sauce. Sprinkle half of the fresh basil on top.
• Add another layer of 4 noodles and repeat the process above with ricotta mix, mozzarella, meat sauce and basil.
• Finish with a final layer of noodles, meat sauce, Parmesan and mozzarella cheese.
• Cover the pan with foil and place in the oven for 40 minutes.
• After 40 minutes, remove the foil and continue baking until hot and bubbly, and the mozzarella begins to brown (10-15 minutes).
• Remove from oven and allow to rest for 45 minutes before cutting and serving

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