Barbecue Lasagna

READY IN: 1hr 45mins
SERVES: 10-12




  • 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.