Tango Spice Test Kitchen: Tango Joe's Pulled Pork Lasagna Verde!

On a snowy Sunday during the President's Day weekend it was a good time to look into the meat freezer to see what was there for some left-over goodness. One package of frozen food was a 16 ounce pack of Wicked Good Pulled Pork from one of our latest videos. Always nice when you find something so tasty in the freezer just waiting to be turned into something new and amazing.

Let's make something just a little out of the ordinary.

All the ingredients can be optional (except for the Tango Verde), use your imagination and whatever you have on hand to whip up a great dish

Tango Joe's Pulled Pork Lasagna Verde!

Ingredients:

1 Pound Pulled Pork / cut if shreds are too long

16 OZ Freshly Shredded Roman Cheese / never use pre-shredded, plus 1/2 cup

16 OZ Sliced Mozzarella Cheese / you can use fresh shredded

16 OZ Whole Milk Ricotta / why use part skim

1 10 Can Green Enchilada Sauce

1 Large Egg / slightly beaten

2 TBS Tango Spice Tango Verde Green Chili Powder

Lasagna Noodles / I used Barilla oven ready no cook

1 Jalapeño Pepper / sliced and seeded

8X8 glass baking dish

Directions:

In a small bowl lightly beat the egg. Add the ricotta cheese and Tango Verde. Blend well and place into a one gallon sealable bag. Place in fridge until ready to use.

Pour two tablespoons enchilada sauce into bottom of baking dish, lay two pieces of lasagna noodles on the bottom.

Spread one third of the grated Romano cheese over the noodles

Spread one third of the pulled pork on the cheese

Squeeze one third of the Tango Verde ricotta mix over the pork

Spread one third of the mozzarella over the ricotta

Put a couple of table spoons of the enchilada sauce over the mozzarella

Repeat twice more

On the last layer, pour all the remaining enchilada sauce over the entire dish.

Spread the last 1/2 cup Romano cheese over the sauce.

Place jalapeño slices randomly on top.

Heat the oven to 350

Loosely cover the dish with foil and place on center rack.