Cook the lasagna noodles per package instructions, drain and rinse the noodles with cold water. DO NOT SALT THE PASTA WATER.
Chop the brisket with a meat cleaver into bite-sized bits.
Lightly beat the egg with a fork, then combine with the ricotta cheese.
Spread about ¼ cup of the bbq sauce on the bottom of a 9x12 casserole dish. Place three of the lasagna noodles on top of the sauce. Layer the noodles with ⅓ of the cheeses and ¼ cup of the chopped meat. Drizzle with some of the sauce. Repeat two more times, and finish with noodles topped with the cheese meat and bbq sauce.
Cover with foil and bake for 45 minutes, then uncover and bake an additional 15 minutes until cheeses are melted and golden brown.
Remove the lasagna from the oven and allow it to cool and rest for at least 15 minutes before serving.
Serve with extra barbecue sauce on the side.
For extra goodness, turn on the broiler for the last 5 minutes to ensure the cheese is golden brown.Resting the lasagna after baking will make serving and presentation better. Otherwise, the cheese will run all over the place.Freezing Instructions:
Cool the cooked lasagna completely before putting the lasagna in the freezer. The sudden temperature will cause excess moisture.
Freeze in the baking pan, but transfer smaller portions to another container. This will save freezer space and ensure less air gets into the dish, which causes freezer burn.
Cover the container tightly with plastic wrap, and then cover the plastic wrap with aluminum foil.
Label and freeze for two to three months.
Reheat Frozen Lasagna:
Preheat the oven to 400 degrees F.
Remove the lasagna from the freezer and let it sit at room temperature until the oven is preheated.
Remove the foil and plastic wrap, then recover with foil. Bake 60 to 75 minutes wrapped in foil, remove the foil and bake an extra 10 to 15 minutes.
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