Right about now, you are probably wondering, what in the World is this Chef talking about…BBQ Lasagna? Actually it’s not that much of a stretch. I promise that if you follow along, you will see that this recipe not only makes sense but is amazingly delicious. Lets think outside of the lasagna box…so to speak and get creative.
The main focus of this dish is the meat. When making my BBQ Lasagna, I like to use shredded or chopped pork instead of ground beef. BBQ pork is something everyone is familiar with and is perfect in this recipe. Most of the time when I make this recipe I am using leftover pork from an earlier cookout, but you can just as easily make it all in one day.
First we will need some pork roast from the store. You can also substitute a pork loin as well. Once home, take your pork and season with 1 tablespoon each, salt, pepper, garlic, and brown sugar. Rub the seasoning all around the pork and let the pork rest for about 30 minutes. At this point you can place it into a slow cooker or just bake the roast at 300 degrees for 2 hours. The pork should come out fork tender.
Chop your pork up into a small dice and set aside. Now it’s time to cook our noodles and prepare our BBQ Sauce. For the cheese, any cheese will do, but I love the flavor of Monterrey Jack cheese. Once the noodles are cooked, it’s then time to start assembling the casserole. First we need to layer the bottom of our pan with a thin layer of BBQ Sauce. Place a layer of noodles on top of the sauce followed by some chopped pork and then some cheese. Pour some more BBQ sauce on top and repeat.
Once the lasagna is layered, place in your oven at 325 degrees for 1 hour. The smell of BBQ will take over your kitchen. Everyone will think you are making something traditional BBQ, but when you pull this out of the oven they will be amazed. Once cooked, let the lasagna rest for 30 minutes. This will give the casserole time to set up and get firm. I love to serve this with BBQ cheese toast on the side. Just take some BBQ Sauce and some butter and mix together with some garlic, spread this over some french bread and top with some cheese and bake for 5 minutes. I hope you give this recipe a try, I am sure this will become one of your favorites.
Chef Brian is a trained Chef, and the creator of Herman T’s BBQ Sauce Mix. Professionally trained at the Baltimore Culinary College, Chef Brian has owned and operated several restaurants throughout the Country.
In 1995 Chef studied abroad in Italy and received his master culinary certificate in Italian find dining cuisine. His latest passion is the art of grilling, smoking and anything BBQ.
For more recipes and to receive your free cookbook, visit his site.
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