Barbecue Lasagna Recipes

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MAKE-AHEAD CHEESY BARBECUE CHICKEN LASAGNA ROLL-UPS



Make-Ahead Cheesy Barbecue Chicken Lasagna Roll-Ups image

We're bringing BBQ to the lasagna pan with these simple, delicious roll-ups.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h20m

Yield 16

Number Of Ingredients 11

16 uncooked lasagna noodles
1 package (8 oz) cream cheese, softened
2 cups shredded sharp Cheddar cheese (8 oz)
1 teaspoon Cajun seasoning
2 eggs, slightly beaten
3 1/2 cups chopped cooked chicken
1 cup finely chopped green onions
2 cups barbecue sauce
2 cups shredded sharp Cheddar cheese (8 oz)
1/4 cup sliced green onion greens
1/4 cup ranch dressing, if desired

Steps:

  • In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
  • In large bowl, beat cream cheese, 2 cups shredded Cheddar cheese and the Cajun seasoning with electric mixer on medium speed until blended. On low speed, add eggs one at a time, beating after each addition. Stir in chicken and finely chopped green onions. Spread slightly less than 1/3 cup chicken mixture along center of each cooked lasagna noodle to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.
  • Place frozen rolls in two labeled 1-gallon freezer bags. Freeze up to 3 months.
  • To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
  • Heat oven to 350°F. Pour 1 cup barbecue sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup shredded Cheddar cheese. Bake uncovered 3 to 5 minutes longer or until cheese is melted. Sprinkle with green onion greens. Let stand 5 minutes before serving. Drizzle with ranch dressing.

Nutrition Facts : Calories 370, Carbohydrate 33 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 13 g, TransFat 0 g

BARBECUE LASAGNA



Barbecue Lasagna image

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.

Provided by cullinanpat

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 1h30m

Yield 10

Number Of Ingredients 8

1 (16 ounce) package lasagna noodles
2 (18 ounce) containers pulled pork in barbeque sauce
1 (16 ounce) package shredded mozzarella cheese
1 (16 ounce) package Cheddar cheese, shredded
1 (16 ounce) container ricotta cheese
1 egg, beaten
½ teaspoon salt
¼ teaspoon black pepper

Steps:

  • 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.

Nutrition Facts : Calories 709.8 calories, Carbohydrate 39.9 g, Cholesterol 166 mg, Fat 36.6 g, Fiber 1.8 g, Protein 54.2 g, SaturatedFat 19.9 g, Sodium 1498 mg, Sugar 2.4 g

BARBECUE LASAGNA



Barbecue Lasagna image

This hearty dish is a nice change of pace from more traditional lasagna. The barbecue flavor is fantastic!-Hazel Selle, Hartford, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 20

1-1/2 pounds ground beef
1 cup ketchup
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon chili powder
1/8 teaspoon lemon-pepper seasoning
6 lasagna noodles, cooked and drained
2 cups shredded part-skim mozzarella cheese
1 cup shredded sharp cheddar cheese
1 cup shredded Colby cheese
1 cup 4% cottage cheese
1 large egg

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. For barbecue sauce, in a large saucepan, combine the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Spread about 1/4 cup barbecue sauce in a greased 13x9-in. baking dish. Layer with three noodles and half of the beef. Spread with half of the remaining barbecue sauce; sprinkle with half of the mozzarella, cheddar and Colby cheeses. Repeat layers., Combine cottage cheese and egg; spoon evenly over the top. Bake, uncovered, at 350° for 50-60 minutes or until lightly browned. Let stand for about 10 minutes before cutting.

Nutrition Facts : Calories 527 calories, Fat 25g fat (14g saturated fat), Cholesterol 125mg cholesterol, Sodium 1167mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 34g protein.

BARBECUE LASAGNA



Barbecue Lasagna image

Years ago, Mid 1990 I think. I was sitting around talking about how the Pizza chains had come out with BBQ Pizza when I got the idea of BBQ Lasagna. I was inspired by the pizza, my Italian family upbringing and my southern living as an adult. This may sound strange at first but everyone I have served it to for the past 10+ years loved it. I start by cooking a large 6-10 lb Boston Butt on the smoker ahead of time slicing off some for a diner and then pulling the rest for pulled pork sandwiches and of course BBQ Lasagna. If you are already accustomed to pulled pork you are ahead of the game. If not there are many great smoked Boston Butt/pulled pork recipes on the web. If this seams like way to much work (smoking/ barbequing is a sport and requires lots of time and beer) then there is ready made pulled pork alternatives sold in most grocery stores that could be used. Here is one I see in the stores. Lloyd's BBQ Pork, search lloydsbbq.com http://www.lloydsbbq.com/products_shredporkbbq.aspI have not tried this but I'm sure it would be pretty good. I will stick with smoking and pulling my own. The same can be said for BBQ sauce. There is lots of good recipes on the web or use your favorite store bought brand. You can go spicy or sweet the choice is fully yours. Fact is you will find that you can vary this entire recipe many different ways using your favorite Lasagna recipe if you already have one. I like to think of this more as an Idea then a recipe. You can even trade out BBQ pulled Chicken, Beef etc. I will not use exact measurements for the pork or BBQ sauce as like I said I always make a lot and use what is left for other meals. I would guess I use somewhere between 1-2 lbs of pork in the Lasagna. I mix plenty of BBQ sauce to my pulled pork in a sauce pan and bring it to a slow simmer. (Don't burn) You just want the meat good and wet with the sauce and enough to simmer but not so much it is soupy. It should be very meaty. On the flip side if you choose a real thick sauce you may need to add a little water to thin it out. You're looking for the same consistency as a traditional marinara sauce to spread easily and be soaked up by the lasagna.

Provided by cullinanpat

Categories     Pork

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 1/2 lbs shredded pork with barbecue sauce
1 (16 ounce) box lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
1/4 teaspoon black pepper
16 ounces pre-shredded mozzarella cheese
16 ounces cheddar cheese, shredded

Steps:

  • Preheat oven to 350°F
  • Bring pulled pork in favorite BBQ sauce at a slow simmer on stove top.
  • In a medium mixing bowl, combine ricotta, egg, salt, black pepper. Mix until smooth. Put aside.
  • In a medium mixing bowl, combine shredded mozzarella cheese and cheddar cheese. Put aside.
  • Boil 6 quarts of water, add pinch of salt, and cook pasta to almost done. Rinse in cold water.
  • Spoon enough sauce from your simmering pork mix to spread around bottom and sides of a 10"x14"x3" or closest sized baking pan you have and place one layer of lasagna on the bottom of the pan.
  • Spread evenly over lasagna a nice layer of pork and sauce. Next spread a layer of ricotta mixture and sprinkle on mozzarella and cheddar cheese. Repeat layering. Usually 3 or 4 layers depending on pan used. The goal is to use equal quantity of filling between each layer.
  • On the top layer, top with remaining ricotta, thin layer of pulled pork and lightly sprinkling with cheese saving some cheese to top during the last 5 minutes of cooking.
  • Bake for approximately 45 minutes until bubbly.
  • Remove from oven; let sit for 15 minutes. Cut and serve with garlic bread. Enjoy!
  • Foot Note: Use more or less cheese as desired. Save some cheese to add to top during the last 5 minutes of cooking.

SMOKED BRISKET LASAGNA WITH BBQ SAUCE



Smoked Brisket Lasagna With BBQ Sauce image

Classic Italian comfort food meets American barbecue in this smoked brisket lasagna with barbecue sauce. A great use for leftover brisket!

Provided by David & Debbie Spivey

Categories     dinner     Main Course

Time 36m

Number Of Ingredients 8

12 lasagna noodles (uncooked)
1 pound smoked beef brisket (chopped)
2 cups ricotta cheese
1 egg
1 cup barbecue sauce
2 cups extra-sharp cheddar cheese (shredded)
2 cups mozzarella cheese (shredded)
Smoked mozzarella ((optional))

Steps:

  • Preheat the oven to 375 degrees F.
  • Cook the lasagna noodles per package instructions, drain and rinse the noodles with cold water. DO NOT SALT THE PASTA WATER.
  • Chop the brisket with a meat cleaver into bite-sized bits.
  • Lightly beat the egg with a fork, then combine with the ricotta cheese.
  • Spread about ¼ cup of the bbq sauce on the bottom of a 9x12 casserole dish. Place three of the lasagna noodles on top of the sauce. Layer the noodles with ⅓ of the cheeses and ¼ cup of the chopped meat. Drizzle with some of the sauce. Repeat two more times, and finish with noodles topped with the cheese meat and bbq sauce.
  • Cover with foil and bake for 45 minutes, then uncover and bake an additional 15 minutes until cheeses are melted and golden brown.
  • Remove the lasagna from the oven and allow it to cool and rest for at least 15 minutes before serving.
  • Serve with extra barbecue sauce on the side.

Nutrition Facts : Calories 373 kcal, Carbohydrate 35 g, Protein 24 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 78 mg, Sodium 559 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

BBQ LASAGNA



BBQ Lasagna image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 16 servings

Number Of Ingredients 7

20 sheets lasagna noodles
Cooking spray
1 quart barbecue sauce
4 quarts shredded sharp Cheddar-Monterey Jack cheese mix
2 pounds pulled pork
2 pounds smoked chicken, chopped
2 pounds Cajun sausage, cooked and chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Boil the lasagna noodles for 9 minutes in a pot of salted water. When cooked, drain and transfer to an ice bath for 1 minute. Lay out the noodles on a large cookie sheet and spray with cooking spray.
  • In a 4-inch-deep full-size hotel pan, spread a layer of the barbecue sauce over the bottom. Arrange 5 slightly overlapping noodles to fully cover the bottom of the dish. Then spread a layer of pulled pork, followed by 5 ounces of the barbecue sauce and 1 quart of cheese. Continue layering with 5 more noodles, followed by a layer of smoked chicken, 5 ounces of barbecue sauce and 1 quart of cheese. Then create another layer with 5 more noodles, followed by a layer of Cajun sausage, 5 ounces of barbecue sauce and 1 quart of cheese. Finish with the remaining noodles, the rest of the barbecue sauce and the last quart of cheese.
  • Bake, uncovered, until cooked through, about 30 minutes.

BARBECUE LASAGNA



Barbecue Lasagna image

Always a hit at gatherings, and almost always get a recipe request!

Provided by Lindsey White

Categories     Other Main Dishes

Time 1h15m

Number Of Ingredients 20

1 1/2 lb ground beef
1 c ketchup
1 medium green pepper, chopped
1 medium onion, chopped
1/4 c brown sugar, firmly packed
1/4 c lemon juice
2 Tbsp cider vinager
1 Tbsp worcestershire sauce
1 Tbsp yellow mustard
1 garlic clove, minced
1 tsp salt
1/2 tsp pepper
1/8 tsp red chili powder
1/8 tsp lemon pepper
6 lasagna noodles, cooked & drained
2 c shredded mozzerella
1 c shredded sharp cheddar
1 c shredded colby
1 c cottage cheese, small curd
1 egg

Steps:

  • 1. In a large skillet, cook beef over medium heat until no longer pink; drain. For barbecue sauce, in a large saucepan, combine the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  • 2. Spread about 1/4 cup barbecue sauce in a greased 13-in. x 9-in. baking dish. Layer with three noodles and half of the beef. Spread with half of the remaining barbecue sauce; sprinkle with half of the mozzarella, cheddar and Colby cheeses. Repeat layers.
  • 3. Combine cottage cheese and egg; spoon evenly over the top. Bake, uncovered, at 350° for 50-60 minutes or until lightly browned. Let stand for about 10 minutes before cutting. Yield: 8 servings.

BBQ LASAGNA



BBQ Lasagna image

This lasagna has a smokey flavor that reminds me of BBQ. It uses corn tortillas instead of pasta. I served it to my family at Christmas and it was a big hit.

Provided by Brian121

Categories     Southwestern U.S.

Time 15h45m

Yield 12 serving(s)

Number Of Ingredients 13

1 lb ground chuck
1 lb smoked sausage
1 medium onion
3 garlic cloves
1 lb shredded sharp cheddar cheese
1 1/2 lbs ricotta cheese
1 teaspoon parsley flakes
1 egg
1/2 teaspoon pepper
1 teaspoon chili powder
1 teaspoon ground cumin
12 corn tortillas
16 ounces picante sauce

Steps:

  • In a frying pan, brown ground chuck and drain.
  • Slice the sausage into piece about 1/2 inch long.
  • Add onion, garlic, sausage, pepper, chili powder, cumin to the meat and cook for about 5 minutes.
  • Add the picante sauce to the meat mixture.Heat then set aside.
  • In another bowl, add the ricotta cheese, egg and parsley flakes. Mix together well.
  • Spray the bottom of a baking dish with non-stick cooking spray. Lay four tortillas in the dish forming a single layer. It is ok if they overlap.
  • Place 1/2 of the cheese and 1/3 of the meat mixture on the tortillas. Spread them around forming an even layer. Sprinkle 1/3 of the cheddar cheese on top.
  • Layer four mor tortillas and repeat the previous step.
  • Add a top layer of tortillas and top with the remaining meat. It needs some moisture so that the tortillas stay moist.Sprinkle the top with the remaining cheese.
  • Cover with foil and bake at 375 degrees for 45 minutes.

Nutrition Facts : Calories 529.1, Fat 38.3, SaturatedFat 19.1, Cholesterol 133.5, Sodium 866.3, Carbohydrate 16.8, Fiber 2.4, Sugar 2.5, Protein 29.6

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