Bbq Chili Cheese Lasagna Recipes

BBQ CHILI CHEESE LASAGNA

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.

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.

LASAGNA GRILLED CHEESE

Steps:

• Set a large skillet over medium-high heat with 1 tablespoon olive oil. Once hot, add the sausage remove from the casing. Being breaking it down with a wooden spoon and cook until browned.
• Transfer to a plate using a slotted spoon. Return the skillet to the heat and add the remaining oil and the cherry tomatoes. Season with 1/4 teaspoon each salt, pepper, and Italian seasoning. Cook until the tomatoes have softened and are starting to burst, about 10 minutes.
• In a medium bowl, stir to combine the ricotta, basil, lemon, Parmesan and the remaining salt, pepper and Italian seasoning. In another medium bowl, stir butter and garlic until well combined.
• To assemble the sandwiches, lay out 4 bread slices in a single layer. Brush the bread with 3 tablespoons of the softened garlic butter, then turn the bread over. Top with 1/4 cup mozzarella, then spread over the ricotta. Top with the Italian sausage, tomatoes and another 1/4 cup mozzarella. Top each with a slice of bread and brush with remaining butter.
• Heat a skillet or griddle over moderate heat. Working in batches, cook sandwiches until bread is golden and crisp and cheese has melted, about 3 minutes per side. Transfer to a cutting board and cook the remaining sandwiches. Cut each in half and serve with marinara on the side for dipping.

BARBECUE LASAGNA

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.

CHEESE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
• In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
• In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
• Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
• Bake 45 minutes, or until cheese is bubbly and top is golden.

CHILI LASAGNA

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.

BBQ LASAGNA

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.

MAKE-AHEAD CHILI & CHEESE LASAGNA

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.

BARBECUE LASAGNA

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.