Chef Tom utilizes leftover brisket, smoked turkey and sausage for a Barbecue Lasagna, cooked on the Yoder Smokers YS640s Pellet Grill.
WHAT YOU'LL LOVE
- Using three different leftover smoked meats instead of one: Layering leftover brisket, sausage, and turkey means every bite of lasagna can hit a different smoky flavor, rather than one meat repeated through the whole dish.
- Whisking barbecue rub directly into the ricotta: Mixing Bovine Bold rub into the ricotta and egg base seasons the cheese layer itself, instead of relying only on the meat and sauce for flavor.
- Alternating cheese types between layers: Switching between mozzarella and provolone slices across the three meat layers gives each section a slightly different melt and flavor, rather than one repeated cheese throughout.
- Cooking covered first, then uncovered to finish: Baking with a foil lid for the first 45 minutes lets the lasagna heat through without drying out, and removing the foil afterward lets the top brown and the sauce reduce slightly before the final internal temperature check.
Barbecue Lasagna
Tom Jackson
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
American
Servings
12
Prep Time
20 minutes
Cook Time
45 minutes
Calories
822
Chef Tom's Barbecue Lasagna recipe is prepared with the Yoder Smokers YS640s Pellet Grill. Made with smoked turkey, sausage and leftover brisket, this dish is sure to satisfy any barbecue lover.
Ingredients
- 12 oz leftover brisket, chopped
- 12 oz leftover smoked sausage, chopped
- 12 oz leftover smoked turkey, chopped
- 12 oz oven ready lasagna pasta sheets
- 2 lb (4 cups) ricotta
- 2 eggs, beaten
-
2 tbsp Plowboys BBQ Bovine Bold
- 12 slices low-moisture mozzarella
- 6 slices provolone
-
Plowboys BBQ KC Crossroads Savory BBQ Sauce
- 1 cup Pecorino Romano, fine grated
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 400ºF, set up for indirect grilling.
- Combine the ricotta, eggs and 2 tbsp Plowboys BBQ Bovine Bold in a bowl and whisk well to combine.
- Spray a half sized foil pan with pan spray, then spread a thin layer of Plowboys BBQ KC Crossroads Savory BBQ Sauce. Lay out sheets of oven ready lasagna to cover the bottom of the pan. Spread 1/4 of the ricotta mix over the pasta. Top with one of the 3 barbecue meats. Drizzle Plowboys BBQ KC Crossroads Savory BBQ Sauce over the meat, then top with 6 slices of cheese.
- Repeat this process two more times, with the remaining meats, alternating sliced cheeses.
- After the final layer of meat and cheese, top with pasta once more. Spread the final 1/4 of ricotta on top of the pasta. Drizzle with barbecue sauce. Top with the Pecorino Romano cheese. Cover with a foil lid.
- Transfer the pan to the grill. Cook covered for 45 minutes.
- Remove the foil. Continue cooking until the top is browned and internal temperature reaches 165ºF, about 1 more hour.
- Remove from the grill and allow to cool slightly before slicing to serve.
Recipe Note
Recipe FAQ
Why use three different leftover smoked meats instead of just one?
Layering brisket, sausage, and turkey means every section of the lasagna carries a different smoky flavor, rather than repeating the same meat through the whole dish.
Why whisk barbecue rub into the ricotta mixture?
Mixing Bovine Bold rub into the ricotta and egg base seasons the cheese layer itself, adding flavor there instead of relying only on the meat and sauce to carry the dish.
Why alternate between mozzarella and provolone across the layers?
Switching cheeses between the meat layers gives each section a slightly different melt and flavor profile, rather than one repeated cheese running through the entire lasagna.
Why bake covered first, then remove the foil to finish?
Cooking covered for the first 45 minutes lets the lasagna heat through evenly without drying out. Removing the foil afterward lets the top brown and the sauce reduce slightly before the final temperature check.
What internal temperature should the lasagna actually reach?
This recipe pulls it once it surpasses 165°F, which matches USDA guidance for safely reheating leftover cooked meats — appropriate here since the brisket, sausage, and turkey are all already-cooked leftovers being reheated inside the lasagna.
How indoor-friendly is this recipe?
5 out of 5 — this bakes in a foil pan in a regular oven exactly the way it does on the grill; the pellet grill is only being used as an outdoor oven, not for smoke or char.
Recipe Highlights
Triple-meat layering: Each section carries a different smoky flavor.
Rub-seasoned ricotta: Builds flavor into the cheese layer itself.
Alternating cheeses: Varies melt and flavor across layers.
Covered-then-uncovered bake: Heats through gently, then browns the top.
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Nutrition
Nutrition
- Nutrition Serving Size
- 9.06 oz
- per serving
- Calories
- 822
- Carbs
- 28 grams
- Protein
- 58 grams
- Fat
- 52 grams
- Sodium
- 1724 milligrams
