E.L.C. – Pulled Pork Lasagna

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 egg
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.

BBQ Pulled Pork Lasagna



One Response to E.L.C. – Pulled Pork Lasagna

  1. Chris November 19, 2012 at 7:33 pm #

    I have done a lot of things with pulled pork but this is one that has escaped me until now. I like this!

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