READY IN 1½ hrs

Barbecue Lasagna

Read Reviews (17)

"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." — cullinanpat

Directions

Preheat an oven to 350 degrees F (175 degrees C).
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.
Bring the pork in barbeque sauce to a simmer in a large pot over medium heat; keep warm at a slow simmer.
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.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 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.

—Patty Cakes

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Most Helpful Critical Review

Aug 19, 2011

I did not use purchased pork barbeque, but used some freshly smoked with our favorite bbq sauce. For our family the ricotta simply did not work well with the bbq sauce when I tried it on the day I made it. I then tried it the following day hoping that the flavors would have melded better, but for me it simply wasn't a good combination.

—DianeF

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28 Ratings

May 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!

—rcfish

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Dec 23, 2010

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 neighbors!

—kenwood5

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Oct 05, 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!

—Carey

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Apr 07, 2010

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

—mtc1966

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Jan 31, 2011

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!

—applegirl2

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Sep 16, 2010

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. Maybe some colored peppers.

—cdwalker

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Nutrition

Calories
710 kcal
35%

Carbohydrates
39.9 g
13%

Cholesterol
169 mg
56%

Fat
36.6 g
56%

Fiber
1.8 g
7%

Protein
54.2 g
108%

Sodium
1498 mg
60%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Barbecue Lasagna

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 710
Calories from Fat: 329

% Daily Value *
Total Fat 36.6g 56 %
Saturated Fat 19.9g 99 %
Cholesterol 169mg 56 %
Sodium 1498mg 60 %
Potassium 558mg 16 %
Total Carbohydrates 39.9g 13 %
Dietary Fiber 1.8g 7 %
Protein 54.2g 108 %
** Sugars 2.4g
Vitamin A 21 %
Vitamin C 3 %
Calcium 104 %
Iron 31 %
** Thiamin 3 %
Niacin 97 %
Vitamin B6 28 %
Magnesium 26 %
Folate 63 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.