Meaty Bbq Lasagna Recipes

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CLASSIC LASAGNE



Classic lasagne image

Prepare this easy lasagne ahead of time and save in the freezer, uncooked, for when you need it during a busy week. Then just bake for an extra 45 mins.

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course

Time 2h

Number Of Ingredients 9

2 tbsp olive oil, plus a little for the dish
750g lean beef mince
90g pack prosciutto
half quantity of our tomato sauce
200ml hot beef stock
a little grated nutmeg
300g pack fresh lasagne sheets
half quantity of our white sauce
125g ball mozzarella, torn into thin strips

Steps:

  • To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
  • Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
  • Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
  • Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
  • Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
  • Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.
  • Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can't see any pasta poking through.
  • Scatter 125g torn mozzarella over the top.
  • Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.

Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.71 milligram of sodium

THREE MEAT LASAGNA



Three Meat Lasagna image

This is just a variation of my own lasagna recipe. I say variation because I make it differently every time depending on what I have on hand and my mood. This is the first time I've written my lasagna recipe down. Although I have made literally thousands of pans of lasagna throughout my years (I worked as a cook), I find this one perfectly acceptable (and I consider myself a lasagna snob). So you should certainly enjoy this, if not make it the only lasagna recipe you make from now on.

Provided by PalatablePastime

Categories     One Dish Meal

Time 1h40m

Yield 9-12 serving(s)

Number Of Ingredients 23

2 tablespoons olive oil
1 large sweet onion, chopped
1 lb ground beef
1/2 lb bulk Italian sausage
3 -4 cloves garlic, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
2 tablespoons chopped parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 (15 ounce) cans tomato sauce
6 ounces tomato paste
2 tablespoons brown sugar
12 pieces uncooked lasagna noodles
2 (15 ounce) containers ricotta cheese
2 large eggs
1/4 cup grated parmesan cheese (for ricotta)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped parsley
16 ounces grated mozzarella cheese
8 ounces thinly sliced pepperoni
1/4 cup grated parmesan cheese (to garnish)

Steps:

  • Cook onion in olive oil in a large skillet until tender, several minutes.
  • Add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks.
  • Drain fat.
  • Add tomato sauce, tomato paste, and brown sugar to pan, mixing well.
  • Reduce heat, cover, and simmer for 25-30 minutes.
  • Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain.
  • In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth.
  • Preheat oven to 375°F.
  • In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover).
  • On top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan.
  • If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce.
  • Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly.
  • Allow to rest for 10-15 minutes before slicing and serving.

Nutrition Facts : Calories 767.6, Fat 56.4, SaturatedFat 26.1, Cholesterol 215.9, Sodium 2233.5, Carbohydrate 18.6, Fiber 2.7, Sugar 11, Protein 46.9

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

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

MEATY BBQ LASAGNA



Meaty BBQ Lasagna image

Here is a variation on lasagna that I adapted from a 1970's recipe.

Provided by Kathie Carr

Categories     Beef

Time 1h10m

Number Of Ingredients 8

2 lb lean ground beef
1 large onion
1 chopped bell pepper
1 bottle bbq sauce, your favorite
1/2 lb shredded mozzarella cheese (2 cups)
1/2 lb shredded cheddar or colby cheese (2 cups)
1 c ricotta cheese or cottage cheese
9 lasagna noodles, cooked

Steps:

  • 1. Preheat oven to 350 degrees. Grease a 9 by 13 inch baking pan. In large skillet cook beef and onion until meat is no longer pink. Drain and stir in green pepper. Season meat mixture with salt and pepper to taste. Set aside. Stir together cheeses. Set aside.
  • 2. Pour 1/4 cup BBQ sauce in bottom of pan and spread evenly. Lay 3 lasagna noodles over sauce, overlapping them as necessary. Spoon 1/3 of meat mixture over noodles. Pour another 1/4 cup of BBQ sauce evenly over meat. Sprinkle with 1/3 of cheese mixture. Repeat layers until ingredients are used up. You should be ending with cheese.
  • 3. Bake uncovered for 50-60 minutesuntil lightly browned and well heated throughout. Let lasagna stand for 10 minutes before cutting. Serve with garlic toast and a green salad.

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.

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