Barbecue Lasagna

Barbecue Lasagna

17
cullinanpat 3

"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."

Ingredients

1 h 30 m servings 710 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 710 kcal
  • 35%
  • Fat:
  • 36.6 g
  • 56%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 54.2 g
  • 108%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 1498 mg
  • 60%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

17
  1. 31 Ratings

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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...

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 an...

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 ...

My family didn't really care for it, it tasted more like a sloppy joe. On the other hand, my neighbors loved it. So, it's a matter of taste. It is NOT horrible, I will make it again for my neigh...

I really enjoyed this recipe. I agree with other reviewers that there is an abundance of noodles left over. I also, added some onions. I think it needs something with a different texture also...

great recipe . awesome flavor this will be one that i will make again for guests.

i LOVE this dish!! i took it to work and all of my coworkers asked for the recipe. i plan to make this to take to my family picnic this summer!

Over-the-moon about this!!! I used "Southern Yank Pulled Pork BBQ" recipe in the crock pot and then assembled this lasagna the following day with the leftovers! FABULOUS! A great new take on ...

I had my family over for dinner and made this. I also made regular lasagna just in case it wasn't a hit. The Barbeque Lasagna went over well it was delicious and needless to say everybody want...