Bbq Lasagna Recipes

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.

Steps:

• Preheat a grill to medium. Combine the mozzarella, parmesan, red pepper flakes, 1/2 teaspoon salt, and all but 1/4 teaspoon garlic in a bowl; drizzle with olive oil and toss. Season the sliced tomatoes with salt. Lay out 4 double-layer sheets of nonstick foil. Drizzle each with olive oil, top with 1 noodle and sprinkle each noodle with 1 tablespoon water. Divide half each of the spinach, sliced tomatoes and mozzarella mixture among the noodles. Repeat to make another layer of noodles, water, spinach, tomatoes and mozzarella mixture. Finish each stack with a noodle, 1 tablespoon water and a drizzle of olive oil. Bring the foil together and crimp tightly closed to make 4 flat packets. Grill the packets, covered, until tender, about 10 minutes per side. Let rest 5 minutes. Meanwhile, mix the grated tomatoes, a pinch of salt, the reserved 1/4 teaspoon garlic and 1 tablespoon olive oil in a bowl. Open the packets and cut the lasagna in half, if desired. Top with the tomato mixture, ricotta and herbs.

Steps:

• In 12-inch skillet or 4-quart Dutch oven, cook sausage and onion over medium-high heat, stirring occasionally, until sausage is no longer pink; drain.
• Stir remaining ingredients except cheese and basil into sausage. Heat to boiling, stirring occasionally.
• Reduce heat to medium; simmer uncovered about 10 minutes or until pasta is tender. Sprinkle with cheese. Let stand 2 minutes. Garnish with basil.

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.

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.

Steps:

• Heat oven to Gas Mark 6 or 180 degrees.
• Time to make the BBQ sauce! For this you will need to heat the oil in saucepan and add the onion. Cook over a gentle heat for 4-5 minutes, until softened. Add the chopped tomatoes, garlic cloves, brown sugar, malt vinegar, worcester sauce and tomatoe puree and mix.Bring to the boil and then reduce the heat and simmer for 20 – 30 minutes until thickened.
• Place all of the diced chicken into a large pan and brown off. Whilst the meat is browning chop up the corgette, onion, red pepper and mushroom as small as you can.
• Once they are cut and the meat is browned off add the BBQ sauce and diced vegetables to the chikcen and simmer for 20 minutes to let the chikcen absourb allt he flavours.
• When the BBQ chicken mixture is nearly cooked start the white sauce. To make the white sauce follow instructions on the back of the packet and slowly stir in a handful of cheddar cheese. Now you're ready to build your lasagne.
• To build the lasagne get a large oven proof dish. Firstly put a small amount of white sauce in the bottom of the dish to prevent the pasta from sticking. Then layer with pasta, then BBQ sauce - repeating until you have aproximately 1/2 inch to 2.5 centimeters from the top of the dish. Then pour over your white sauce, spreading so it covers the whole top of the lasagne. Then place the Leerdammer/Mozzarella over the white sauce.
• Place the lasagne in the middle of the oven and leave for 30-40 minutes.
• Keep an eye on the lasagne, it will be cooked when the cheese has gone a golden colour in the middle and crispy at the edges (personally I love the crispy bit!)
• Now you are ready to serve!

Steps:

• Preheat the oven to 400°F (200°C).
• Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
• Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
• In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
• In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
• Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
• Enjoy!