Buster's BBQ Lasagne
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 673.9
- Total Fat: 27.7 g
- Cholesterol: 97.6 mg
- Sodium: 1,627.0 mg
- Total Carbs: 62.0 g
- Dietary Fiber: 6.1 g
- Protein: 39.0 g
View full nutritional breakdown of Buster's BBQ Lasagne calories by ingredient
Introduction
Adapted from Darryl Koster of Buster Rhino's BBQ in Whitby, ON, who writes: "I knew that the Brisket was going to make a huge difference in the flavour of the lasagne as it is a very smoky product that would go wonderfully with the cheese". Good call, Darryl! Adapted from Darryl Koster of Buster Rhino's BBQ in Whitby, ON, who writes: "I knew that the Brisket was going to make a huge difference in the flavour of the lasagne as it is a very smoky product that would go wonderfully with the cheese". Good call, Darryl!Number of Servings: 10
Ingredients
-
1 tbsp olive oil
1 Vidalia onion, chopped
6 oz cremini mushrooms, chopped
1 bell pepper, chopped
1/2 cup red wine
1lb cooked, Southern BBQ Beef Brisket, chopped
6 cups spaghetti sauce (Darryl uses homemade, for NI purposes I used Prego traditional)
12 oz fresh Mozzarella, shredded
1 cup grated Romano cheese
1/2 cup grated Parmesan cheese
1 lb lasagne noodles, cooked just shy of al dente and drained
Directions
Preheat oven to 350F.
Heat oil in a medium sized pan.
Add onion and cook, stirring, until translucent.
Add mushrooms and pepper, continue cooking until the onions are caramelized.
Stir in red wine to deglaze the pan and set aside.
Coat the bottom of a 9 x 13" dish with sauce.
Layer noodles, sauce, vegetables, brisket, mozzarella cheese and Romano cheese until everything has been used.
The top of the lasagne should be 1 layer of noodles, a thin layer of sauce, and all the Parmesan cheese.
Bake for 45 minutes or until a nice brown crust has formed on the top, rotating the pan 1/2 way through the baking time.
Let rest 10 minutes before cutting.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Heat oil in a medium sized pan.
Add onion and cook, stirring, until translucent.
Add mushrooms and pepper, continue cooking until the onions are caramelized.
Stir in red wine to deglaze the pan and set aside.
Coat the bottom of a 9 x 13" dish with sauce.
Layer noodles, sauce, vegetables, brisket, mozzarella cheese and Romano cheese until everything has been used.
The top of the lasagne should be 1 layer of noodles, a thin layer of sauce, and all the Parmesan cheese.
Bake for 45 minutes or until a nice brown crust has formed on the top, rotating the pan 1/2 way through the baking time.
Let rest 10 minutes before cutting.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.