If you’ve ever had a craving for both lasagna and a smoky plate of BBQ beef sandwiches, this dish is going to blow your mind. BBQ Beef Lasagna with Cornbread Crust brings together layers of tender, smoky pulled beef in a rich barbecue sauce, creamy cheese, and soft noodles—all topped with a golden, slightly sweet cornbread crust that adds a Southern spin to the traditional Italian favorite. Think of it as the ultimate comfort food mashup: part casserole, part lasagna, part slow-cooked BBQ feast. Whether you’re into slow cooker BBQ beef or love experimenting with hearty meat recipes, this one will become a weeknight (or weekend) staple.
BBQ Beef Lasagna with Cornbread Crust
Prep Time 30 minutes mins
Cook Time 6 hours hrs 30 minutes mins
Total Time 7 hours hrs
Course Main Course
Cuisine American
Slow cooker or Dutch oven To prepare tender, pull-apart beef. A slow cooker is ideal for that "set it and forget it" vibe. For quicker prep, you can use an Instant Pot or Dutch oven on low heat.
9x13-inch baking dish For layering and baking the lasagna.
Large skillet or sauté pan For cooking onions and garlic before adding them to the beef.
Mixing bowls Separate bowls for the ricotta mixture and cornbread batter.
Whisk and spoon For mixing ingredients.
Sharp knife and cutting board For prepping meat and veggies.
For the BBQ Beef Layer
- 2 lbs beef chuck roast or stew meat cut into chunks
- 1 tbsp olive oil
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 1 ½ cups barbecue sauce use your favorite smoky or sweet style
- ½ cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp ground black pepper
- Salt to taste
For the Lasagna Filling
- 9 cooked lasagna noodles or no-boil noodles if you prefer
- 1 ½ cups ricotta cheese
- 1 large egg
- 1 tsp Italian seasoning
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
For the Cornbread Crust
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- 1 large egg
- ¼ cup melted butter
- 2 tbsp honey optional, for a slightly sweet crust
Prepare the BBQ Beef
If you're a fan of slow cooker bbq or bbq stew meat recipes, this part is pure comfort. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until soft. Add the garlic and cook for another minute.
Transfer the sautéed onions and garlic to a slow cooker. Add the beef chunks, barbecue sauce, beef broth, Worcestershire sauce, smoked paprika, pepper, and a pinch of salt. Stir to combine. Set the slow cooker to low and cook for 6 hours, or until the beef is fork-tender and shreds easily.
Once done, shred the beef with two forks right in the cooker. Let it simmer for another 10–15 minutes to soak up more of that tangy-sweet sauce.
This layer is reminiscent of the flavors you'd find in shredded beef sandwiches or barbecue beef tips—smoky, savory, and packed with depth.
Prepare the Ricotta Mixture
In a bowl, combine ricotta cheese, egg, and Italian seasoning. Mix until smooth and set aside.
Cook the Lasagna Noodles
Cook noodles according to package directions, unless you’re using no-boil lasagna. Drain and set aside.
Make the Cornbread Batter
In another bowl, whisk together cornmeal, flour, baking powder, and salt. In a separate bowl, combine buttermilk, egg, melted butter, and honey (if using). Pour the wet ingredients into the dry and stir just until combined. Do not overmix.
Assemble the Lasagna
Preheat your oven to 375°F.
Grease a 9x13-inch baking dish. Spread a thin layer of the pulled bbq beef on the bottom. Add a layer of noodles. Spread a third of the ricotta mixture on top, followed by more bbq beef and a sprinkle of mozzarella and Parmesan cheese.
Repeat the layering two more times—noodles, ricotta, bbq beef, cheeses. Finish with the final layer of noodles and a modest layer of beef and cheese on top.
Now, spoon the cornbread batter over the entire surface and gently spread it out to the edges.
Bake
Bake uncovered at 375°F for 25–30 minutes, or until the cornbread crust is golden and cooked through. If needed, cover with foil halfway through baking to prevent over-browning.
Let it sit for 10 minutes before slicing. The layers settle, and the flavors come together beautifully.
Pairings
This dish is rich and hearty, so balance it out with some crisp, tangy, or fresh sides:
- Coleslaw – A vinegar-based slaw cuts through the richness.
- Grilled Corn or Elotes – The sweetness complements the barbecue flavor.
- Pickled Vegetables – Sharp, acidic veggies like pickled red onions or carrots add a pop.
- Iced Tea or Lemonade – Perfect for that backyard BBQ feel.
- Jalapeño Cornbread Muffins – If you're serving a crowd, add these for a side-by-side cornbread tasting.
Looking to round it out even more? A simple cucumber and tomato salad adds brightness, while baked beans echo the smoky flavors in the lasagna itself.
FAQs
1. What kind of beef should I use?
Chuck roast is your best bet for tender, flavorful meat. It shreds beautifully after slow cooking. You can also use beef stew meat, especially if you’re into BBQ stew meat recipes. Avoid lean cuts like sirloin—they dry out too quickly in this application.
2. Can I use store-bought BBQ beef?
Yes! If you're short on time, you can absolutely use pre-made bbq beef or leftover pulled beef from a previous dinner. Just make sure it’s well-sauced and still juicy. This is a great way to repurpose leftovers from slow cooker bbq beef or bbq beef sandwiches.
3. Is the cornbread crust sweet?
It can be, but it doesn't have to be. The honey in the crust adds a mild sweetness that contrasts beautifully with the smoky beef. You can leave it out if you prefer a more savory flavor.
4. Can I make this ahead of time?
Absolutely. You can assemble the entire lasagna (except the cornbread layer) a day ahead. Add the cornbread batter right before baking. This actually helps the flavors meld, making it even better the next day.
5. Can I freeze it?
Yes, but for best results, freeze it before baking. Assemble the lasagna without the cornbread crust, freeze, then thaw overnight. Add the cornbread batter and bake when ready to serve.
