Get Your Grill On

Here’s something I’ve been thinking about trying for some time now but haven’t had the opportunity.  I present Barbecue Lasagna, made up of a blend of tomato sauce and barbecue sauce, smoked cheese, pulled pork and dry rub.  This is one experiment I’ll definitely be trying again!

“Eye-Talian Lasagna”

Approximately 3 cups of pulled pork, drizzled with Blues Hog Tennessee Red
2 cups grated smoked Gouda
2 cups grated Mozzarella
1 32 oz can plum tomatoes, crushed
1 bottle barbecue sauce (for this one, I used Gates)
1 box lasagna noodles
2 cups ricotta
Dry rub

Mix tomato sauce and barbecue sauce, and simmer over medium-low heat for approximately 45 minutes.  Mix gouda and mozzarella cheeses and set aside.  Prepare lasagna noodles according to directions.  Preheat oven to 375 degrees.

In an oven proof baking dish, drizzle sauce to evenly coat the bottom.  Add one layer of noodles, top with 1/3 of the pork, a 1/4 of cheese mixture, dollops of ricotta (approximately 2/3 cup), and sauce.  Repeat with two more layers.  Top final layer of noodles with an even coating of sauce, remainder of cheese and dry rub.

Cover lasagna with foil and place in the oven for approximately 30 minutes.  Remove foil and bake and additional 10 minutes to brown the top.  Rest, slice and enjoy!