Name: Pot Roast Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 95 min
Ingredients: 2-3 cups leftover pot roast (finely chopped); 9 oz lasagna noodles (traditional or oven-ready); 15 oz ricotta cheese; 1 egg; 1/4 cup parsley (finely chopped); 1 1/2 cups parmesan cheese (finely shredded); 2 tsp garlic powder; onion powder (for ricotta filling); 1 tsp kosher salt; 1 cup parmesan cheese (grated); 8 oz mozzarella (grated); black pepper (a pinch, for ricotta filling)

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This is lasagna for people who love pot roast. It is also the reason you cook an extra pound of roast on Sunday.

Leftover shredded beef and the gravy you already made turn into a ricotta-layered, cheese-blistered lasagna that tastes like you spent all day on it. No jarred sauce. No drama. Nothing but the roast doing double duty.

If you have pot roast in the fridge, you're halfway to the best lasagna on your table this month. If you don't, start with my Oven Pot Roast with Red Wine Gravy or Crock Pot Pot Roast with Cream of Mushroom Soup, and plan for this when you do.

One roast. Two dinners. Both of them worth the table.

Close-up of pot roast lasagna layers—shredded beef, noodles, and creamy cheese.

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.
The second dinner is already paid for. The beef and gravy came from Sunday's roast. All you're adding is noodles, ricotta, and cheese. One chuck roast pays for both meals, and this one tastes like the fancier of the two.

Real Talk

I never used to be the guy who made lasagna on purpose. Too many steps, too many dishes, and the sauce always felt like a project.

This one is different. The sauce is already made. The meat is already cooked. The only thing left is the layering, and the oven does the rest.

It is the laziest ambitious dinner I make. It tastes like four hours of work and takes forty-five minutes of effort. And it only exists because I cooked extra roast on purpose.

How to Make Pot Roast Lasagna

Step 1: Gather ingredients

Mise en place saves dinner. Pull everything, shred the cheeses, and preheat the oven.

Shredded pot roast, noodles, ricotta, mozzarella, parmesan, parsley, egg, and seasonings measured out.

Step 2: Drain the roast

Let the meat drip dry so the lasagna sets creamy, not soupy.

Cooked pot roast and pepperoncini draining in a colander to remove excess liquid.

Step 3: Chop it fine

Small, even pieces layer better and eat like a proper lasagna bite.

Finely chopped pot roast on a cutting board beside a chef's knife.

Step 4: Mix ricotta

Ricotta, egg, parmesan, parsley, garlic powder, and onion powder. Stir until creamy.

Ricotta, egg, parsley, parmesan, and seasonings in a mixing bowl.

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.

Spoon spreading a thin layer of pot roast gravy across the bottom of a baking dish.

Step 6: First noodles

Lay noodles edge to edge. Slight overlap is fine.

First layer of cooked lasagna noodles arranged in the baking dish.

Step 7: Ricotta layer

Spread half the ricotta to the edges. Be generous in the corners.

Even layer of ricotta filling spread over the noodles.

How Much Pot Roast Do I Need?

About 2 to 3 cups of shredded beef and roughly 1 cup of gravy. That's what's left from feeding a family of four dinner on Sunday, with a pound or two of roast to spare.

If you're coming from one of the slow cooker roasts, you'll probably have more gravy than you need. Use the extra over rice or potatoes for the next night's side, or freeze it. If you're coming from the oven pot roast, you already have wine-braised gold. That's your lasagna sauce and it's the best one in the bunch.

Step 8: Pot roast layer

Add half the chopped roast in an even blanket.

Shredded pot roast spread in an even layer over the ricotta.

Step 9: Mozzarella

Shower with mozzarella. Then repeat: noodles, ricotta, roast, mozzarella.

Shredded mozzarella sprinkled over the pot roast layer.

Step 10: Cover + bake

Cover tight with foil, bake until hot and bubbly, then uncover to brown.

Assembled lasagna in the pan covered tightly with foil, ready to bake.

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.

Slice of pot roast lasagna on a white plate with the pan in the background, showing stacked noodles, shredded roast, and melted cheese.

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. This is why you save every drop of gravy from the original roast. The gravy is the currency of this whole cluster.

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.

Pot Roast Lasagna