Instructions:

For Pork:

1. Add all seasonings for the pork to a small bowl and mix together.
2. In a larger bowl add the pork, then mix in the seasonings from the above step. Be careful not to overwork the pork or it can become tough.
3. Add in the apple cider vinegar and carefully mix it into the meat. To get the best flavor, chill in refrigerator overnight. Not necessary, but it does make a difference.
4. In a large skillet, add the meat and cook over medium heat until most of the liquid is cooked away. Stir in the tomato paste and continue to cook until there is no liquid left. You want this part rather dry.
5. Remove from heat and stir in the cilantro. Set aside.
6. Preheat oven to 400 F.

For Filling:

1. Add ricotta to a medium size bowl. Add in the shredded cheese and spices. Mix well.

Layer Lasagna:

1. Lightly grease a 7 X 11" rectangular baking dish with non-stick spray or olive oil.
2. Spoon 1/2 the meat mixture to the pan and pack down with a spatula as much as you can. Since there are no noodles to help keep the structure, this will help the lasagna stay together and make it easier to serve.
3. Top meat layer with all the ricotta filling and spread evenly.
4. Add the rest of the meat mixture on top of the ricotta filling and pack down with a spatula.
5. Top with the shredded cheddar cheese.
6. Bake at 400 F for 20 minutes.
7. Remove from oven and allow to rest for 10 minutes.
8. Cut and serve.