Chile Verde Pulled Pork Lasagna

Directions

Preheat the oven to 350°F.
In a small saucepan over medium-high heat, melt the butter. Add the flour and stir together. Pour in the chicken stock and heat while stirring until the mixture comes to a simmer and has thickened. Stir in the cumin, chili powder, and cayenne, then set the sauce aside.
In a medium-size mixing bowl, combine the salsa verde, diced green chiles, ricotta, eggs, salt, and pepper. Fold in 1 cup Monterey Jack, 1 cup cheddar cheese, and the pulled pork. Set aside.
Pour about 1/3 of the sauce into the bottom of a 9'' x 13'' baking dish. Place 3 lasagna sheets overtop. Spread 1/3 of the cheese mixture over the lasagna sheets, then top with 1 cup Monterey Jack and 1 cup cheddar cheese.
Place 3 more lasagna sheets on top of the last layer. Take another 1/3 of the cheese mixture and spread it over the lasagna sheets. Top with 1 cup Monterey Jack and 1 cup cheddar cheese. Pour half of the remaining sauce over the cheeses.
Place 3 more lasagna sheets on top of the last layer. Spread the remaining cheese mixture overtop, followed by 3 more lasagna sheets. Cover with the remaining sauce, 1 cup Monterey Jack, and 1 cup cheddar cheese.
Cover the baking dish and bake for 1 hour. Remove the cover and bake for an additional 30 minutes.
Remove the baking dish from the oven and top with the remaining cheddar cheese and scallions. Let the lasagna cool for 5-10 minutes before serving.