Pulled Pork Perogie Lasagna

Pulled Pork Perogie Lasagna

Recipe for 8×8 square baking dish – Serves 6-9 people

  • 1.5 bags pulled pork perogies, boiled and cooled (approximately 24 perogies
  • 1/2 cup BBQ sauce (approximate/ to taste)
  • 5-6 slices of thick-cut bacon, cooked and roughly chopped
  • 3 cups mozzarella, grated
  • 500g ricotta cheese
  • 4 handfuls of fresh spinach or spring greens
  • 1 red or yellow pepper, chopped
  • 2 cups mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil

Optional:

  • Green onion and/or cilantro garnish

Bechamel Sauce

  • 4 cups whole milk (do not use skim)-room temperature (pull out half-hour prior to cooking)
  • 5 tablespoons flour
  • 6 tablespoons butter, melted
  • 1 teaspoon salt

Optional:

  • 1 teaspoon Char Blue Premium spice rub or chipotle powder

Texas Slaw

  • 3 cups purple cabbage, shredded
  • 1 Green apple, julienned
  • 1/2 fennel bulb, julienned or shredded
  • 1/2 cup cilantro, chopped

Optional:

  • 2 green onions, chopped
  • 1 medium jalapeno, thinly sliced in rounds
  • 1/4 cup toasted sunflower seeds

Dressing

  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons sugar
  • 3-4 tablespoons fresh lime juice
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper

Optional:

  • 1/4 teaspoon red pepper

Directions:

Boil perogies until they float. Drain and set aside to let cool. Toss with a splash of olive oil or lay on a baking tray to keep from sticking together*

Meanwhile, heat a large pan on medium high heat. Add olive oil. Add garlic, mushrooms, pepper and a pinch of salt. Sautee until they start to get shiny. Add spinach and 1/4c water and sautee until wilted. Remove from heat and set aside to cool. Once cool, drain any excess moisture While this is cooling, make bechamel sauce and slaw.

Gently flatten perogies by pressing down with your fingertips. Some of the filling will leak out, this is okay Flatten until 1/4 inch thick.

In the bottom of a square glass baking dish, ladle thin layer of bechamel sauce. Add a layer of perogies, then brush generously with barbecue sauce. Spread half of the ricotta evenly over this layer. Sprinkle half the veggies and chopped bacon. Generously sprinkle mozzarella (it helps hold it all together!). Add a thick layer of bechamel sauce and spread evenly with the back of a spoon/ladle. Repeat with second layer, then top with more mozzarella and chopped bacon. Garnish with green onion and/or cilantro and slices of perogies.
Cover with foil, place on a baking tray (to prevent spill over) and bake at 350 for 20min. Remove foil and bake an additional 10 minutes. For a crispy top, instead broil for 2-5 minutes or until golden brown and bubbling.

Remove from oven and allow to stand for 10-15 minutes (this allows the lasagna to set up so that it does not run). Slice and serve with a side of Texas slaw. Garnish with more green onions.

Bechamel Sauce:

In a medium sauce pan, melt butter over medium heat. While whisking, stir in flour one tablespoon at a time, to make a thick paste. Continue to constantly whisk for 1 minute until bubbly and slightly browned. Slowly whisk in ROOM TEMPERATURE milk (if milk is cold it will seize the butter/flour mixture and make it lumpy), one cup at a time, and whisk until smooth. Bring mixture to a boil, allowing it to thicken until it is the consistency of regular yogurt. Mixture WILL thicken to Greek yogurt consistency as it cools. Remove from heat and set aside. The sauce should pour but be thick enough so that it sits on top of each layer of lasagna.

Texas Slaw:

Cut vegetables as indicated and gently toss together. Add dressing and allow to sit for 10 minutes prior to serving.

Dressing:

Whisk together ingredients until incorporated.