Want to take some leftover slow-smoked BBQ pulled pork and turn it into an Italian slice of Heaven? Then take some of that pulled pork and make a BBQ pulled pork lasagna! It’s simple: substitute pulled pork for the ground beef and BBQ sauce for the marinara. This recipe is very straightforward and easy to make and tastes amazing. Recipe and video below. Enjoy!
1 pack “no boil” lasagna noodles
1 1/2 lb chopped pulled pork
16 oz ricotta cheese
16 oz shredded cheddar cheese
16 oz shredded mozzarella cheese
1/4 tsp black pepper
1/2 tsp salt
BBQ sauce of your choice (We used the SuckleBusters “Original”)
Preheat oven to 350°. In one bowl, mix together the ricotta, egg, salt and pepper and set aside. In a second bowl, mix the cheddar and mozzarella cheeses and set aside. In a third bowl, mix the BBQ sauce with the pulled pork and set aside. In a 13 x 9 baking pan, layer the lasagna in this order: sauce, noodles, pulled pork mixture, ricotta mixture, shredded cheese mixture and then repeat. On the top layer, put the remaining ricotta mixture, some of the shredded cheese mixture, but keep a little of the shredded cheese mixture for the last 5 minutes of baking. Bake for 40 minutes and then add the remaining shredded cheese mixture and bake for another 5 minutes until bubbly and golden brown. Allow to rest for 15 minutes.