Smoky Pulled Pork Lasagna Rolls

Ingredients:

2 tablespoons olive oil
2 1/2 cups smoked and shredded pulled pork roast
2 teaspoons kosher salt, plus extra for seasonings
1 teaspoon freshly ground black pepper, plus extra for seasoning
1 onion, roughly chopped
4 cloves garlic, peeled and smashed
3/4 cup milk
1/2 cup heavy cream
1/2 cup grated asiago cheese
2 cups shredded smoked gouda cheese
1 (10-ounce) packet frozen spinach, thawed, drained, and squeezed of excess liquid
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
12 lasagna noodles (about 10 ounces)
butter, for greasing baking dish
1 (25-ounce) jar marinara sauce
1-2 tablespoon chipotle chili in adobo sauce
1 chipotle chili, minced
1/2 cup shredded Asiago or Parmesan cheese

Cook Time: Total Time: 4 hr 15 min Prep: 40 min Inactive: 20 min Cook: 3 hr 15 min
Serves 6

I created this dish based on inspiration from Giada De Laurentiis's recipe for Short Rib Lasagna Roll Ups. It turned out to be an great way use the leftover smoked pulled pork from the previous day. I miss the awesome smoked pork and chicken that my Virginia Beach friends would make in their smokers. Thanks for all the memories Shumama and Schudaddy! Miss you and the Evans too!!

Directions:

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish.

Cream Sauce:
In a medium nonstick saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, cilantro, and garlic. Place the shredded meat in a medium bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasoning with salt and pepper, if needed.

Red Sauce:
In a small saucepan, heat marinara, chili in adobo sauce, and chipotle pepper, stir to combine. Simmer while the noodles are cooking.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and set aside.

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish.

Spread 1 cup red sauce in the bottom of the prepared baking dish. Lay 4 noodles flat on a dry work surface. Spread 1/4 to 1/3 cup of the filling mixture evenly along each noodle. Roll up and place seam-side down in the baking dish. Repeat with the remaining noodles and filling to make 12 lasagna rolls. Spoon the remaining red sauce on top and sprinkle with cheese. Cover with foil. Bake until the lasagna rolls are heated through about 20 to 25 minutes. Uncover and turn the oven to broil and broil until the cheese has browned, about 3-5 minutes.

Jen Switzer's Recipe Collection / Pastas & Casseroles