Best 6 Meaty Bbq Lasagna Recipes

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Craving a hearty and flavorful dish that will satisfy your meaty cravings? Look no further than the classic lasagna, reimagined with BBQ flavors that will tantalize your taste buds. This fusion of two culinary worlds brings together the richness of BBQ sauce, the gooeyness of cheese, and the tender layers of pasta, creating a mouthwatering dish that's perfect for any occasion. Whether you're feeding a crowd or simply looking for a comforting meal, this BBQ lasagna recipe is sure to become a favorite in your kitchen.

Here are our top 6 tried and tested recipes!

MEATY CHILI LASAGNA



Meaty Chili Lasagna image

My mother-in-law has been gone for 20 years, but her recipe is still in great demand at family gatherings and potluck suppers. Serve this lasagna with salad, bread and a light dessert...and you'll satisfy the heartiest appetite.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

12 uncooked lasagna noodles
1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 to 3 jalapeno peppers, seeded and chopped
1 to 2 tablespoons chili powder
1 garlic clove, minced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup frozen corn
1 can (8 ounces) tomato sauce
3 tablespoons tomato paste
1 can (2-1/4 ounces) sliced ripe olives, drained
4 cups shredded cheddar cheese

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, peppers and chili powder. Add garlic; cook 1 minute longer. Drain. Add the soup, corn, tomato sauce, tomato paste and olives; simmer until heated through., Drain noodles. Spread 1/2 cup meat sauce in a greased 13x9-in. baking dish. Layer with four noodles, half of the remaining sauce and a third of the cheese. Repeat layers once. Top with remaining noodles and cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 405 calories, Fat 21g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 597mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.

CLASSIC AND SIMPLE MEAT LASAGNA



Classic and Simple Meat Lasagna image

Whole wheat noodles and lean ground beef make this tasty favorite a little lighter.

Provided by ccb1122

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 8

Number Of Ingredients 11

12 whole wheat lasagna noodles
1 pound lean ground beef
2 cloves garlic, chopped
½ teaspoon garlic powder
1 teaspoon dried oregano, or to taste
salt and ground black pepper to taste
1 (16 ounce) package cottage cheese
2 eggs
½ cup shredded Parmesan cheese
1 ½ (25 ounce) jars tomato-basil pasta sauce
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
  • Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
  • In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
  • Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
  • Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

Nutrition Facts : Calories 500.5 calories, Carbohydrate 47.1 g, Cholesterol 114.5 mg, Fat 19.3 g, Fiber 6.3 g, Protein 35.6 g, SaturatedFat 9.1 g, Sodium 999 mg, Sugar 12.4 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.

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

CROWD-SOURCED MEAT LASAGNA



Crowd-Sourced Meat Lasagna image

There are very few dishes that taste equally as good, if not better, on the second day as they do on the first. Lasagna is one of them. It takes a bit of effort to make, but with your help we've created a great recipe for this layered dish. In my first question to you about this recipe, I asked what direction we were going for the noodles. When 64% of you said you wanted to use OG (dried) lasagna noodles, I knew we were in for a classic version. Make no mistake, this is a meat lasagna, because 84% of you wanted to push the veggies aside. Which brings me to the cheese: This lasagna is loaded with so much of it, I expect to see plenty of cheese pulls on social media (tag me)! Mozzarella and ricotta were the top picks, so we piled them on - along with a dusting of Parmesan. Once you bake your lasagna, try this tip: Use the tines of a fork to perforate the cheesy top into squares so you don't drag your cheese along with the knife when you're serving it. And of course, don't forget to follow me @SunnyAnderson on Twitter to catch the next poll.

Provided by Sunny Anderson

Categories     main-dish

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil, plus more for the dish
1 onion, chopped
3 cloves garlic, chopped
2 teaspoons dried oregano
Kosher salt and freshly ground pepper
1 pound ground beef
8 ounces sweet Italian sausage, casings removed if links
1/4 cup tomato paste
1/4 cup dry vermouth or white wine
1 28-ounce can crushed tomatoes
Pinch of sugar, as needed
Kosher salt
12 lasagna noodles (about 10 ounces; not oven-ready or no-boil)
2 large eggs
1 32-ounce container whole-milk ricotta cheese
2/3 cup plus 1/4 cup grated Parmesan cheese
1/4 cup finely chopped fresh parsley
Freshly ground pepper
2 8-ounce bags shredded mozzarella cheese (about 4 cups)

Steps:

  • Preheat the oven to 400˚ F. Rub the bottom and sides of a deep 9-by-13-inch baking dish (about 5 quarts) with olive oil. Set aside.
  • Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, 1 teaspoon oregano and a pinch each of salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Add the beef and sausage and cook, breaking up the meat into crumbles with a spoon, until no longer pink, about 5 minutes. Stir in the tomato paste and cook until everything is well coated and the tomato paste is a shade darker, about 2 minutes. Add the vermouth and cook, scraping up any browned bits from the bottom of the pot, until almost dry. Add the crushed tomatoes, 1 1/2 cups water, the remaining 1 teaspoon oregano, 1 teaspoon salt and a generous amount of pepper. Bring to a simmer, reduce the heat to low and simmer gently until the sauce reduces slightly, 20 to 25 minutes. Season with salt and pepper; add a pinch of sugar if the tomatoes taste sharp.
  • Meanwhile, cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook, stirring, until just al dente and pliable, about 6 minutes. Transfer to a colander; run cool water over the noodles and separate them.
  • Make the filling: Lightly beat the eggs in a medium bowl. Add the ricotta, 2/3 cup Parmesan, the parsley, 3/4 teaspoon salt and a few grinds of pepper and stir until combined.
  • Assemble the lasagna: Spread a thin layer of sauce (about 1 cup) in the bottom of the baking dish. Top with 3 noodles, laying them lengthwise. Top the noodles with one-quarter of the remaining sauce (about 2 cups). Dollop one-third of the ricotta mixture (about 1 1/2 cups) on top and spread in an even layer. Top with 3/4 cup mozzarella and 1 tablespoon Parmesan. Repeat these layers two more times (noodles, sauce, ricotta mixture, mozzarella and parmesan). For the last layer, add the remaining 3 noodles, sauce, mozzarella and Parmesan.
  • Cover the baking dish with foil, sealing the edges (do not press the foil into the cheese). Bake until the lasagna is hot and bubbly, 35 to 40 minutes. Uncover and continue baking until golden brown, 20 to 30 more minutes. Let cool at least 20 minutes before slicing.

Tips:

  • For a richer lasagna, use a combination of ground beef and Italian sausage.
  • If you don't have any ricotta cheese, you can substitute cottage cheese.
  • To make the lasagna ahead of time, assemble it and then refrigerate it for up to 24 hours before baking.
  • When baking the lasagna, cover it with foil for the first 30 minutes to prevent the cheese from browning too quickly.
  • Let the lasagna cool for at least 15 minutes before serving to allow the flavors to meld.

Conclusion:

This meaty BBQ lasagna is a hearty and flavorful dish that is perfect for a casual get-together or a special occasion. With its layers of tender pasta, savory BBQ sauce, and gooey cheese, this lasagna is sure to be a hit with everyone at the table. So next time you're looking for a delicious and easy-to-make meal, give this meaty BBQ lasagna a try!

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