Barbecue Lasagna

I love a good food mashup. Barbecue lasagna combines two icons of the comfort food world in one casserole pan, setting them up to become the power couple they never knew they could be. This isn’t your Nonna’s lasagna (unless your Nonna wears cowboy boots and grills ribs on the weekend).

To build this beast, you’ll layer ground beef, three cheeses and a homemade barbecue sauce so tangy and sweet it might just kick tomato sauce out of your pantry. Serve this baked pasta if you need to shock your in-laws into silence with flavor, for weeknight dinners when you’re feeling a little rebellious, or whenever you want to blow minds with something cozy, cheesy and unexpected.

Ingredients for Barbecue Lasagna

• Ground beef: Use a blend of 80% lean ground beef for the most flavor. Leaner blends work too.
• Barbecue sauce: This homemade sauce is sweet, tangy and bold, and combines ketchup, chopped green pepper, diced onion, brown sugar, lemon juice, cider vinegar, Worcestershire sauce, prepared mustard, minced garlic, clove salt, pepper, chili powder and lemon-pepper seasoning.
• Lasagna noodles: Traditional noodles work well here, but you can also use no-boil noodles to skip a step (and a pot). Just add a bit more sauce for moisture.
• Mozzarella cheese: Mozzarella brings that classic lasagna meltiness. Shredding the cheese yourself ensures a better melt.
• Sharp cheddar cheese: Sharp cheddar cuts through the sweet barbecue sauce.
• Colby cheese: Mild and melty Colby rounds out the flavor party and balances the sharper flavors.
• Cottage cheese and egg: This lasagna filling uses cottage cheese and an egg instead of ricotta. If you like the finer texture of ricotta, drain the cottage cheese and blitz it in a food processor until it’s smooth.

Directions

Step 1: Brown the beef

In a large skillet, cook the beef over medium heat until it’s no longer pink, then drain off the fat.

Editor’s Tip: Don’t skip draining the meat. No one likes an oily lasagna. Let the beef chill in a colander while you prep the sauce.

Step 2: Make the barbecue sauce

In a large saucepan, combine ketchup, chopped green pepper, diced onion, brown sugar, lemon juice, cider vinegar, Worcestershire sauce, prepared mustard, minced garlic, clove salt, pepper, chili powder and lemon-pepper seasoning. Bring the sauce to a boil. Reduce the heat and simmer it, uncovered, for 10 minutes.

Step 3: Begin layering

Spread about 1/4 cup of the barbecue sauce in a greased 13×9-inch baking dish. Add a layer of three noodles and half the beef. Spread with half of the remaining barbecue sauce; sprinkle with half the mozzarella, cheddar and Colby cheeses. Repeat the layers.

Editor’s Tip: If you boil your noodles, drain and dry them well. Wet noodles will make lasagna watery.

Step 6: Top with cottage cheese mixture

Combine the cottage cheese and egg, and spoon it evenly over the top.

Step 7: Bake

Bake the lasagna, uncovered, at 350°F for 50 to 60 minutes or until lightly browned. Let the lasagna stand for 10 minutes before cutting.

Editor’s Tip: Resting time is key. It gives the layers a chance to firm up, resulting in gorgeous structured slices.

ELLIE CROWLEY FOR TASTE OF HOME

Barbecue Lasagna Variations

• Try it with pulled pork: Use pork instead of ground beef for even smokier barbecue vibes.This lasagna is perfect for leftovers from last night’s cookout.
• Spice it up and add chicken: Use shredded cooked chicken (save time using a rotisserie chicken from the grocery store) with a spicy barbecue sauce for a smoky and sassy twist.
• Use bottled barbecue sauce: It’s OK, we won’t tell anyone if you use bottled sauce. Shortcuts are welcome here.
• Make it vegetarian: Use plant-based crumbles or black beans and mushrooms for a meat-free version that still brings the BBQ flavor.

How to Store Barbecue Lasagna

To store barbecue lasagna, cover the cooled pan tightly or transfer individual slices to airtight containers. Refrigerate or freeze the leftovers. Barbecue lasagna lasts up to four days in the fridge and longer in the freezer.

Can you freeze barbecue lasagna?

To freeze lasagna, wrap the pan in foil and freeze it for up to three months—or freeze individual portions for easy lunches. Thaw the barbecue lasagna in the fridge overnight before reheating it.

How do you reheat barbecue lasagna?

To reheat individual portions of barbecue lasagna, microwave a piece with a splash of water for added moisture. To reheat a pan of lasagna, cover it with foil and bake it at 350° until it’s hot (about 25 to 30 minutes). Don’t skip the resting time, even after reheating—it helps everything settle and firm up.

Barbecue Lasagna Tips

ELLIE CROWLEY FOR TASTE OF HOME

Why is my lasagna watery?

Too much moisture in the sauce, undrained beef or undercooked noodles will create a watery lasagna. Simmer the sauce long enough that it thickens up; if using no-boil noodles, make sure the sauce isn’t too runny.

What should you serve with barbecue lasagna?

Serve a crisp coleslaw or a green salad with a tangy vinaigrette with barbecue lasagna. Cornbread or garlic bread on the side? Yes, please. And don’t forget the iced tea or a Kentucky lemonade to wash it all down.