A twist on a classic - perfect to make ahead for feeding a crowd. Add as many veggies as you like to make it your own!
Ingredients
2 Tbsp olive oil
1 clove garlic, minced
½ an onion, chopped
2 Tbsp flour
½ red bell pepper, chopped
1 cup milk
¾ cup chicken stock or water
4 cups cooked pulled pork
¾ cup barbecue sauce
3 cups grated mozzarella or Monterey Jack cheese, divided
8 lasagna noodles (not oven ready - see note)
¼ cup barbecue sauce (for drizzling on top)
1 Tbsp parsley or chives (optional - garnish)
Instructions
Cook noodles according to package directions.
Meanwhile, heat oil in large non-stick skillet. Add onion and flour, tossing to coat onion in flour. Saute for 1 minute, then add garlic and bell pepper.
Add milk and chicken stock and heat to a low simmer. Cook for 5-10 minutes, until just slightly thickened. Remove from heat and stir in 1 cup grated cheese.
Cover the bottom of a greased 9x13" baking dish with a thin layer of the sauce. Add pulled pork and barbecue sauce to remaining white sauce.
Layer 3-4 noodles on top of sauce, then half the pulled pork mixture, 4 more noodles, and the remaining pulled pork mixture. Top evenly with remaining 2 cups grated cheese.
Bake at 350 degrees for 25-30 minutes, until heated through and cheese is melted and bubbling. Let stand 5 minutes before slicing and serving. Drizzle with additional barbecue sauce to serve and garnish with parsley or chives, if desired.
Notes
If you want to use oven-ready lasagna noodles, you may want to increase the sauce amount and decrease the number of noodles on each layer. Oven-ready noodles need extra liquid to cook evenly and should not be overlapping in the dish.
Recipe by Hidden Ponies at https://hiddenponies.com/2013/06/pulled-pork-lasagna/