BBQ pulled pork lasagne

    1 hour 30 min

    A wonderful twist on the classic Italian dish. Lasagne sheets are layered with pulled pork, barbecue sauce, mozzarella, Cheddar and ricotta. Enjoy with a side salad or crusty bread.

    41 people made this

    Serves: 10 

    • 450g lasagne sheets
    • 1kg pulled pork in barbecue sauce
    • 450g grated mozzarella cheese
    • 450g grated Cheddar cheese
    • 450g ricotta cheese
    • 1 egg, beaten
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Prep:15min  ›  Cook:1hr  ›  Extra time:15min resting  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4.
    2. Bring the pork in barbecue sauce to a simmer in a large pot over medium heat; keep warm at a slow simmer.
    3. Toss the mozzarella cheese and Cheddar cheese together in a bowl. Beat the ricotta cheese, egg, salt and pepper together in a separate bowl until smooth.
    4. Spread a layer of the barbecue sauce into the bottom of a large, deep baking dish. Lay enough lasagne sheets over the sauce to cover the bottom of the dish.
    5. Spread an even layer of the pulled pork in barbecue sauce over the lasagne. Top with a layer of the ricotta mixture and the cheese mixture.
    6. Repeat layering. Finish the assembly by topping with a layer of the ricotta mixture, a thin layer of the pork and a light sprinkling of the cheese mixture. Reserve a small portion of the cheese mixture for later.
    7. Bake in the preheated oven for 40 minutes. Top the lasagne with the reserved cheese mixture and return to over until the cheese is bubbly, about 5 minutes. Remove from oven and allow to rest for 15 minutes before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (21)


    Very overpowering on the cheese front. May have been better if I'd used just a regular cheese sauce, rather than the 3 diffrent cheeses used here.  -  22 May 2016


    It was nice to have something different rather than the usual lasagne! I had less pulled pork than it did say. I recommend trying this recipe!  -  09 Apr 2016


    I have made this twice in a week. I did not bother with boiling the noodles. I made extra sauce for the home made bbq pork and let it sit in the fridge overnight. I baked it off the next day and the noodles were perfect. The Lunch Ladies Loved it!! Really different. This is a keeper & Great for a crowd.  -  19 Jun 2010  (Review from Allrecipes US | Canada)