Leftover Pork Goulash, Take 2: Pork Lasagna

That one measly pork shoulder turns out to be the gift that keeps on giving. Combining it with some leftover lasagna noodles we had lying around proved a pretty good use. Of course, we didn't have tomato sauce or ricotta lying around, so we had to improvise a bit.

Pork Lasagna

This is enough to make a mini-plate (about 9 inches by 4 inches). It would serve 2 or 3 light eaters, or ½ a heavy eater.

1 cup shredded leftover pork shoulder
½ cup of the accompanying sauce
3 tbsp cream cheese
3 tbsp goat cheese
¼ cup buttermilk
1 tbsp chopped parsley
6 large cloves garlic, minced
1 tsp lemon zest
2 tbsp lemon juice
6 sheets lasagna
parmigiano reggiano

1. Cook the lasagna sheets according to package directions. Remove when they are still undercooked in the center, and rinse in cold water. Pat dry between towels and set aside.

2. Chop shredded pork finely and combine with sauce. Heat quickly in the microwave.

3. Warm the cream cheese and goat cheese briefly (10 seconds) in the microwave. Add garlic, parsley, buttermilk, lemon juice, lemon zest, and many grindings of black pepper, and whisk vigorously. Add more buttermilk and/or lemon juice to taste, and to make the consistency of the mixture slightly thicker than heavy cream.

4. Spritz the baking pan lightly with cooking spray. Spread a tablespoon of the cheese mixture on the bottom. Place two pieces of lasagna on this, cutting them so they fit snugly and do not overlap. Spread one third of the pork mixture on the lasagna, top this with one third of the cheese sauce, and two more pieces of lasagna. Top this layer of lasagna with another third of the pork and cheese sauce, and put the remaining two pieces of lasagna on top. Finish with the last of the pork covered by the last of the cheese. Sprinkle freshly-grated parmigiano reggiano on top of this last layer of cheese sauce. Note: as with all lasagnas, it can be assembled to this point and refrigerated for a day or two, or frozen for several months.

5. If the lasagna has been in the refrigerator, let it come to room temperature before baking at 400 degrees for 20 minutes, or until the top is bubbling and golden. Let it sit for 10 minutes before cutting.