Recipe

Barbeque Lasagna Recipe

Add Step-by-Step Photos	Patc / All my dishes 9 months ago 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 ma... More Prep:60m Cook:45m Servings:1012	Patc
	must try

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Ingredients

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

Directions

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.

10Remove 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.

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Comments

boofie 9 months ago said:
Super interesting. I love bbq pizzas but would have never thought of a bbq lasagna. I bet this would be really great with some red onion and cilantro thrown in too.

And a helpful hint for those of you who don't know what a boston butt is (because not every one has the fortune of living in the south)--It's the big roast from the top front shoulder of the pig. Usually bone-in they come around 7-9lbs or 5-7 bone out.

Ew and I will never use Lloyd's, no offense to any fans I just don't like the sauce :P

Boofie.

chefmeow 9 months ago said:
This does sounds really good and very different. Great post and a high 5.

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