Go Back
BBQ Beef Lasagna with Cornbread crust

BBQ Beef Lasagna with Cornbread Crust

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 6 hours 30 minutes
Total Time 7 hours
Course Main Course
Cuisine American
Servings 8

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the BBQ Beef

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. In a bowl, combine ricotta cheese, egg, and Italian seasoning. Mix until smooth and set aside.

Cook the Lasagna Noodles

  1. Cook noodles according to package directions, unless you’re using no-boil lasagna. Drain and set aside.

Make the Cornbread Batter

  1. 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

  1. Preheat your oven to 375°F.
  2. 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.
  3. 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.
  4. Now, spoon the cornbread batter over the entire surface and gently spread it out to the edges.

Bake

  1. 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.
  2. Let it sit for 10 minutes before slicing. The layers settle, and the flavors come together beautifully.