Friday Night…

…is pulled pork lasagna night!

nommity nomnom.

7 Responses to “Friday Night…”

1. julie says:

   August 10, 2013 at 5:10 pm

   Mmmm recipe please!

2. Mr. Bingley says:

   August 10, 2013 at 6:32 pm

   pretty simple really: brown about a lb of ground beef in a deep pan, drain off the fat. puree 2 carrots, an onion and a couple of stalks of celery in the food processor and add that to the pan along with a couple tbl of olive oil and saute for a bit. add a couple tbl of minced garlic. add about a lb of pulled pork (i always have some in the freezer!) that has also been chopped and pureed in the little mini cuisinart (a wedding gift from Crusader some 24 years ago!) and let it all cook for five minutes or so; i like to cover it because i want the veggies to release their water. add a big (28oz) can of crushed maters and a 15oz can of tomato sauce plus a couple of tbls of ‘tuscan style italian seasoning’ (a McCormick blend of thyme/marjoram/rosemary/oregano/basil/savory/sage) oh and i don’t add salt actually because there’s enough from the cheese at the end, cover again and let simmer until fully warmed and still fairly juicy from the water in the veggies: you need that water for the pasta!

   take a few spoonfulls of the sauce and coat the bottom of the lasagna pan/baking dish/whatever (9×15?) and then place one layer of UNCOOKED lasagna noodles on it. dont be shy about breaking them into pieces to cover everything. now glop on a few healthy spoonfuls of ricotta and then put even more spoonfuls of sauce onto the ricotta and wait a minute as it melts it a little then schmear the saucecotta mix about and make sure to cover every square inch of pasta. repeat 2 more times so that you have a nice three layer dish and make sure to dump all of the sauce atop the final layer and again schmear it about to cover all the pasta. you need it all covered and for the sauce to be a little runny so that there is enough moisture to cook the pasta. then cover all of this with slices of mozzarella (and i like to then sprinkle on a healthy portion of peccorino/romano which more than adds enough salt) and then pop that bad boy into a 350º oven for oh 35-40 minutes or so; you’ll know it’s done when the sides puff up at the pasta cooks and absorbs the excess water and as the mozzarella starts to brown.

   let it cool down then yum city!

3. Mr. Bingley says:

   August 10, 2013 at 6:34 pm

   it uses just under a lb of pasta and most of one of those biggish tubs of ricotta; i’m not a huge ricotta fan so i may use less than normal.

4. Mr. Bingley says:

   August 10, 2013 at 6:34 pm

   ‘as’ the pasta cooks, not ‘at’. grgrr

5. BlackDog says:

   August 10, 2013 at 7:03 pm

   Just looking at it has added an inch to my waistline.

6. Julie says:

   August 10, 2013 at 8:40 pm

   Wow that sounds great! Now I just have to find an army to feed! 🙂 Thanks, Mr. Bingley!

7. Fausta says:

   August 11, 2013 at 10:25 am

   Lordy! Yum!