This is lasagna for people who love pot roast.
Leftover roast meets a ricotta layer and a gravy-style sauce that bubbles and browns like a dream. No jarred sauce. No drama. Just layers of cozy.
If you already have pot roast in the fridge, you're halfway there. If not, start with my Oven Pot Roast with Red Wine Gravy or Cream of Mushroom Mississippi Pot Roast, then save some for this.
Your future self will thank you.
Want to compare all the methods? Start with my full guide to pot roast recipes.
Why This Recipe Works
- Built-in sauce. We use the pot roast gravy as the sauce, so every layer tastes like beef.
- Drain and chop. Let the roast drip and chop it fine so the layers stay creamy, not soupy.
- Ricotta custard. Ricotta, egg, and parmesan keep it silky, savory, and sliceable.
- A browned top and a real rest. Those two things are what take it from good to right.
How to Make Pot Roast Lasagna
Step 1: Gather ingredients
Mise en place saves dinner. Pull everything, shred the cheeses, and preheat the oven.
Step 2: Drain the roast
Let the meat drip dry so the lasagna sets creamy, not soupy.
Step 3: Chop it fine
Small, even pieces layer better and eat like a proper lasagna bite.
Step 4: Mix ricotta
Ricotta, egg, parmesan, parsley, garlic powder, and onion powder. Stir until creamy.
Step 5: Gravy base
Swipe a thin layer of pot roast gravy in the dish. That is built-in moisture and flavor from the start.
Step 6: First noodles
Lay noodles edge to edge. Slight overlap is fine.
Step 7: Ricotta layer
Spread half the ricotta to the edges. Be generous in the corners.
Step 8: Pot roast layer
Add half the chopped roast in an even blanket.
Step 9: Mozzarella
Shower with mozzarella. Then repeat: noodles, ricotta, roast, mozzarella.
Step 10: Cover + bake
Cover tight with foil, bake until hot and bubbly, then uncover to brown.
Real Talk: This only hits if you let it rest. Cut too soon and it turns into beefy noodle soup. Give it 15 to 20 minutes. Then the slices stand tall and the cheese tastes like victory.
Serve with: a lemony green salad and a few pepperoncini on the side to echo the tang. Garlic bread is optional but highly encouraged.
Leftovers & Reheat
Fridge: Cover and refrigerate up to 4 days.
- Single slice: Microwave 60 to 90 seconds at 70% power, then broil or air fry at 375°F for 1 to 2 minutes to re-toast the top.
- Half or whole pan: 325°F covered for 20 to 30 minutes, then uncover a few minutes to re-brown.
Freeze: Wrap slices individually in plastic and foil. Freeze up to 2 months. Reheat covered at 325°F until 165°F in the center, or thaw overnight and reheat as above.
Pro move: Warm any extra pot roast gravy with a splash of broth and spoon it over slices right before serving. Instant revival.
Shout-out: Big thanks to Miriam of It's So Good. Her video Oxtail Lasagna lit the spark. This is my pot roast spin that leans on leftover gravy for the sauce.
More Pot Roast Recipes You'll Love
- Oven Pot Roast with Red Wine Gravy — dry-brined and next-level.
- Crock Pot Pot Roast with Cream of Mushroom Soup — three ingredients, ultra-comforting.
- Slow Cooker Mississippi Pot Roast — no packets, no butter, still hits hard.
- Instant Pot Pot Roast — fall-apart tender in two hours.
- Cream of Mushroom Mississippi Pot Roast — creamy and tangy in the same bite.
- How to Cook a Frozen Pot Roast — forgot to thaw it? The Instant Pot has you covered.
📖 Recipe
Pot Roast Lasagna
Ingredients
- 2-3 cups leftover pot roast finely chopped
- 9 oz lasagna noodles traditional or oven-ready
- 15 oz ricotta cheese
- 1 egg
- ¼ cup parsley finely chopped
- 1 ½ cups parmesan cheese finely shredded
- 2 teaspoon garlic powder
- onion powder for ricotta filling
- 1 teaspoon kosher salt
- 1 cup parmesan cheese grated
- 8 oz mozzarella grated
- black pepper a pinch, for ricotta filling
Instructions
- Prep. Heat oven to 375°F. Lightly grease an 8- or 9-inch (or similar) baking dish.
- Cook noodles. If not using oven-ready noodles, boil in salted water to very al dente. Drain and lay flat on a sheet to prevent sticking.
- Drain & chop roast. Strain the pot roast to remove excess liquid. Chop the meat small so it layers neatly. Save the gravy.
- Ricotta filling. In a bowl, mix ricotta, egg, parmesan, parsley, garlic powder, onion powder, and a pinch of salt/pepper until creamy.
- Sauce the dish. Spread a thin layer of reserved pot-roast gravy over the bottom of the baking dish.
- First layer. Add noodles in a single layer. Spread half the ricotta to the edges. Top with half the chopped roast, then a good handful of mozzarella.
- Second layer. Repeat: noodles → remaining ricotta → remaining roast → mozzarella. Finish with a little extra mozzarella on top.
- Bake covered. Cover tightly with foil (tent so it doesn’t stick). Bake 30 minutes, until hot and bubbling at the edges.
- Brown the top. Uncover and bake 15 minutes more (or broil 1-2 minutes) until the cheese is golden with little browned spots.
- Rest. Let the lasagna sit 30 minutes so the layers set. Slice and serve with extra warmed gravy if you like.
Video
Notes
- Noodles: Oven-ready noodles work; I still like to dip them in warm water for 30 seconds so they relax and lay flat.
- Gravy: If you’re short on pot-roast gravy, stretch with a splash of low-sodium beef or chicken broth--just a thin swipe in the pan, not a full sauce.
- Make-ahead: Assemble, cover, and refrigerate up to 24 hours. Add 10--15 minutes to the covered bake.
- Freeze: Wrap tightly and freeze up to 2 months. Bake from frozen, covered, at 350°F until center is piping hot (165°F), then uncover to brown.
- Mozzarella: Low-moisture, part-skim melts best (less grease, better bubbles).
- Ricotta vs. cottage cheese: Ricotta = silkier; cottage works if whipped smooth.
- Gluten-Free option: Use gluten-free lasagna sheets (Jovial or Barilla GF). Bake time is similar; keep the rest period on the long side for clean slices.
Leave a Reply