Search thousands of recipes reviewed by home cooks like you.

Barbecue Lasagna

Barbecue Lasagna

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
cullinanpat

cullinanpat

I smoke a 6-10 pound Boston Butt ahead of time, slicing off some for a dinner and then pulling the rest for pulled pork sandwiches and of course Barbecue Lasagna. If you're accustomed to pulled pork you are ahead of the game as there are many pulled pork recipes online. Too much work? There are ready-made pork alternatives in most grocery stores. Same for barbeque sauce -- there are good recipes on the web or use your favorite store-bought brand. I guess I use about 2 pounds of pork in the lasagna. Mix sauce with pulled pork in a sauce pan and bring it to a slow simmer so it will spread easily.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 710 kcal
  • 35%
  • Fat:
  • 36.6 g
  • 56%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 54.2 g
  • 108%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 1498 mg
  • 60%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil; cook the lasagna noodles in the boiling water until cooked through but still firm to the bite, about 12 minutes. Drain.
  3. Bring the pork in barbeque sauce to a simmer in a large pot over medium heat; keep warm at a slow simmer.
  4. Toss the mozzarella cheese and Cheddar cheese together in a bowl. Beat the ricotta cheese, egg, salt, and pepper together in a separate bowl until smooth.
  5. Spread a layer of the barbeque sauce into the bottom of a large, deep baking dish. Lay enough lasagna noodles over the sauce to cover the bottom of the dish. Spread an even layer of the pulled pork in barbeque sauce over the noodles; top with a layer of the ricotta mixture and the mozzarella and Cheddar cheese mixture. Repeat layering. Finish the assembly by topping with a layer of the ricotta mixture, a thin layer of the pork, and a light sprinkling of the cheese mixture. Reserve a small portion of the cheese mixture for later.
  6. Bake in the preheated oven for 40 minutes. Top the lasagna with the reserved cheese mixture and return to over until the cheese is bubbly, about 5 minutes. Remove from oven and allow to rest for 15 minutes before serving.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Patty Cakes
21

Patty Cakes

6/21/2010

I have made this twice in a week. I did not bother with boiling the noodles. I made extra sauce for the home made bbq pork and let it sit in the fridge overnight. I baked it off the next day and the noodles were perfect. The Lunch Ladies Loved it!! Really different. This is a keeper & Great for a crowd.

rcfish
20

rcfish

5/19/2010

I LOVED this recipe. The only change I made was in the amount of cheese. I only had an 8 oz. bag of the cheddar and 8 oz. bag of mozzarella. I also cooked the entire box of lasagna noodles and literally used 8 of them (4 for each layer). There was only enough ricotta and meat for two layers, but it was perfect. Next time I make a boston butt, this will be made with the leftovers. Thanks for the great recipe!

Carey
18

Carey

10/5/2010

WOW!!! I was looking for something creative to do with slow cooked pork BBQ leftovers (I added Bull's Eye since the meat wasn't too saucy) and this couldn't have been more perfect! I followed the recipe ingredients exactly but was pretty absent-minded/lazy about following the dirsctions (got the layers out of order, didn't spread things evenly, put the cheese on top in the beginning instead of the last 5 minutes) but it turned out amazing! My husband and I were blown away. This would be perfect to take over to someone's house to be re-heated if you wanted to drop off dinner or for a pot-luck, tailgate, etc. where it could sit out a while. It was fairly quick to make, and you could probably use any kind of slow cooked meat. Imagine the possibilities...leftover pot roast and mashed potatoes, BBQ chicken, mexican beef, etc. Delicious and creative, I'll certainly be adding this recipe to my regular rotation!

Similar recipes

ADVERTISEMENT