Two Courses in One! Ricotta Lasagna and Pork Shoulder

Step 1

Gather the ingredients. The Spruce In a pot, heat the oil. Add the pork, season it with salt and pepper, and brown the meat thoroughly on all sides. The Spruce Remove the meat to a platter, leaving the drippings in the pot. The Spruce Add the onion, garlic, and ground beef. The Spruce Season the mixture with salt and pepper and cook until the beef is browned. The Spruce Add the tomato puree, tomato paste, and water, as well as the sugar and baking soda (if you're using those). The Spruce Stir and simmer for 5 minutes. The Spruce Add the pork. The Spruce Continue simmering for 1 hour, or until the pork is fork-tender. The Spruce

Step 2

Gather the ingredients for the filling. Combine the ricotta with the grated Parmigiano cheese and parsley. Season the mixture to taste with salt and black pepper, and set it aside. The Spruce

Step 3

Preheat the oven to 375 F/180 C. Boil the lasagna, a few sheets at a time, in lightly salted water until they are al dente. The Spruce Remove them with a strainer and drain. The Spruce Remove the pork from the sauce and set it aside. The Spruce Coat the bottom of a baking dish with 1/2 cup of the sauce. Put down a layer of pasta. Then a layer of ricotta. The Spruce Continue alternating the pasta with sauce and ricotta. The Spruce Cover the last layer of pasta with sauce and then the mozzarella slices. The Spruce Bake about 35 to 40 minutes, or until the mozzarella on top is melted, bubbly, and somewhat browned. The Spruce Serve the lasagna as the first course and the pork as a second course.