Pot Roast Lasagna

This pot roast lasagna is the ultimate comfort food mashup--layers of tender shredded beef, rich gravy, creamy ricotta, and melty cheese baked to golden perfection. A cozy way to repurpose leftovers or make something brand new.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 45

Resting 30

Total Time 1 35

Servings

Calories 429kcal

Author Gary White

Ingredients

2-3 cups leftover pot roast finely chopped
reserved pot-roast gravy enough to lightly coat the bottom of the baking dish
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, for ricotta filling
2 teaspoon garlic powder
1 teaspoon onion powder for ricotta filling
kosher salt a pinch, for ricotta filling
1 cup parmesan cheese grated, for topping
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. Reserve some of the gravy.
Ricotta filling. In a bowl, mix ricotta, egg, 1 ½ cups finely shredded Parmesan, parsley, garlic powder, 1 teaspoon onion powder, and a pinch each of kosher salt and black pepper until creamy.
Sauce the dish. Spread just enough reserved pot-roast gravy to lightly coat 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 the remaining mozzarella and 1 cup grated Parmesan 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 for at least 15 minutes before slicing. Thirty minutes is best for clean, well-set slices. 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.

Nutrition