BARBECUE LASAGNA
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
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.
MAKE-AHEAD CHILI & CHEESE LASAGNA
Throw together a Make-Ahead Chili and Cheese Lasagna with this recipe from My Food and Family. This delicious yet simple dish is heaven for chili-lovers.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 9 servings
Number Of Ingredients 12
Steps:
- Brown meat with garlic in large skillet. Add next 7 ingredients; stir. Simmer 5 min., stirring occasionally.
- Spread 2 cups meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 3 noodles, 1/2 cup each cottage cheese and shredded cheese, and 2 cups of the remaining meat sauce. Repeat layers twice. Top with remaining shredded cheese. Cool. Wrap tightly in foil. Freeze up to 2 months. Refrigerate overnight to thaw.
- Heat oven to 375°F. Unwrap lasagna, leaving just top covered with foil. Bake 1 hour 10 min. or until heated through, uncovering after 1 hour. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 g
BBQ CHILI CHEESE LASAGNA
Hearty lasagna made new again with BBQ Chili and Cheddar Cheese -- put those leftovers to good use!
Provided by Ashley Fehr
Categories Main Course
Time 1h45m
Number Of Ingredients 19
Steps:
- For the chiliBrown your ground beef with your onions in a pan.
- Add the beef, onions and all your seasonings to the slow cooker and let it cook on low for at least 6-8 hours or on high for 3-4. *NOTE: If you follow the recipe measurements, you will have about double the amount you need for the lasagna. I do this because I like to get two separate meals out of one. Feel free to halve the recipe, or stick the rest in the freezer for a busy day.
- For the lasagna:Cook your noodles in boiling, salted water until just al dente (they will continue to cook in the oven). Cool them down in cold water so they're easy to handle.
- Puree your cottage cheese with the ½ tsp minced garlic.
- Assembly:Preheat the oven to 350 degrees F.
- Lay down a thin layer of sauce in the bottom of a 9x13 pan to keep the noodles from sticking. Lay down 3 noodles. Top with a thin layer of cottage cheese and a layer of chili. Sprinkle with a bit of cheese. Repeat 4 times. Top with remaining cheese.
- Cover with tin foil sprayed with non-stick spray. Bake for 1 hour at 350 degrees. Remove tin foil and broil 1-2 minutes until golden brown.
Nutrition Facts : Calories 282 kcal, Carbohydrate 37 g, Protein 21 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 41 mg, Sodium 580 mg, Fiber 5 g, Sugar 13 g, ServingSize 1 serving
BBQ LASAGNA
Steps:
- Preheat the oven to 400 degrees F.
- Boil the lasagna noodles for 9 minutes in a pot of salted water. When cooked, drain and transfer to an ice bath for 1 minute. Lay out the noodles on a large cookie sheet and spray with cooking spray.
- In a 4-inch-deep full-size hotel pan, spread a layer of the barbecue sauce over the bottom. Arrange 5 slightly overlapping noodles to fully cover the bottom of the dish. Then spread a layer of pulled pork, followed by 5 ounces of the barbecue sauce and 1 quart of cheese. Continue layering with 5 more noodles, followed by a layer of smoked chicken, 5 ounces of barbecue sauce and 1 quart of cheese. Then create another layer with 5 more noodles, followed by a layer of Cajun sausage, 5 ounces of barbecue sauce and 1 quart of cheese. Finish with the remaining noodles, the rest of the barbecue sauce and the last quart of cheese.
- Bake, uncovered, until cooked through, about 30 minutes.
CHILI LASAGNA
Recipe is from "Mr. Food" Art Ginsburg....I did a search for Chili Lasagne and came up with 1,864....none had this name but I can't guarantee its not posted under another name.
Provided by Sandylee
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Coat a 9" x 13" baking dish with nonstick cooking spray.
- Cook the lasagna noodles according to the package directions; drain.
- In a medium bowl, combine the ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper; mix well.
- Spread 3/4 cup chili over the bottom of the baking dish.
- Place 3 lasagna noodles over the chili.
- Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili.
- Place 3 noodles over the chili then top with the remaining chili.
- Place the 3 remaining noodles over the chili
- Top with the remaining cheese mixture then top with the remaining chili.
- Cover tightly with aluminum foil.
- Bake for 30 minutes
- Remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese.
- Bake for 10 more minutes.
- Remove the oven.
- Sprinkle with the remaining scallions; and let sit for 5 minutes before serving.
- OPTION: For a spicier dish, add some hot pepper sauce and/or chili powder to the canned chili before assembling the lasagna.
BARBECUE LASAGNA
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
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.
CHILI LASAGNA
This is so good. I got this from a woman's world magazine and I made it for superbowl last year and it got a standing ovation!!!
Provided by Boca Pat
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles according to pkg directions, drain.
- Preheat oven to 350.
- Crumble beef into nonstick skillet.
- Add onion, gr pepper, 1/2 tsp cumin, 1/2 tsp chili pwdr, 1/2 tsp salt & pepper.
- Cook, stirring until beef is browned; drain
- Stir in 3/4 cup enchilada sauce; remove from heat
- In bowl lightly beat egg.
- Stir in ricotta, 1/2 cup shredded cheese, remaining cumin, chili pwdr and salt.
- Spread 1/2 cup enchilada sauce in 13X9 baking dish.
- Arrange 3 noodles over sauce.
- Spread with cheese mixture.
- Top with 3 noodles.
- Spread with beef mixture.
- Top with remaining noodles.
- Spread with remaining enchilada sauce.
- Cover with foil, bake 45 minutes.
- Remove foil.
- Sprinkle with remaining shredded cheese.
- Bake uncovered until cheese is melted and sauce is bubbly about 10-15 minutes
- Let stand 10 minutes before serving.
- To Freeze: Flash freeze uncooked, wrap and label.
- To Reheat: Defrost overnight, and cook per directions.
Nutrition Facts : Calories 523.1, Fat 31.2, SaturatedFat 16.4, Cholesterol 134, Sodium 904.8, Carbohydrate 28.4, Fiber 1.9, Sugar 2.6, Protein 31.1
BBQ LASAGNA
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
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
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